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A comparison of the thermo-physical behavior of Engkabang (Shorea macrophylla) seed fat-canola oil blends and lard

A study was carried out to compare the thermo-physical behaviors of canola–Engkabang fat blends with those of lard (LD). Four blends were prepared by mixing canola oil with Engkabang fat (CaO/EF) in different ratios: EF-1, 75:25; EF-2, 70:30; EF-3, 65:35; EF-4, 60:40. The fat blends and LD were comp...

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Main Authors: Mohamed Roslan, Nur Illiyin, Marikkar, Jalaldeen Mohammed Nazrim, Mustafa, Shuhaimi, Basri, Mahiran, Mat Sahri, Miskandar
Format: Article
Language:English
Published: Springer 2013
Online Access:http://psasir.upm.edu.my/id/eprint/28076/1/A%20comparison%20of%20the%20thermo-physical%20behavior%20of%20Engkabang%20%28Shorea%20macrophylla%29%20seed%20fat-canola%20oil%20blends%20and%20lard.pdf
http://psasir.upm.edu.my/id/eprint/28076/
http://link.springer.com/article/10.1007%2Fs11746-013-2307-z
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spelling my.upm.eprints.280762016-06-20T03:06:42Z http://psasir.upm.edu.my/id/eprint/28076/ A comparison of the thermo-physical behavior of Engkabang (Shorea macrophylla) seed fat-canola oil blends and lard Mohamed Roslan, Nur Illiyin Marikkar, Jalaldeen Mohammed Nazrim Mustafa, Shuhaimi Basri, Mahiran Mat Sahri, Miskandar A study was carried out to compare the thermo-physical behaviors of canola–Engkabang fat blends with those of lard (LD). Four blends were prepared by mixing canola oil with Engkabang fat (CaO/EF) in different ratios: EF-1, 75:25; EF-2, 70:30; EF-3, 65:35; EF-4, 60:40. The fat blends and LD were compared in terms of their basic physicochemical parameters, fatty acid and triacylglycerol (TAG) compositions, melting, solidification, hardness, and polymorphic properties. The slip melting points (SMP) of the fat blends were found to range from 24.8 to 31.2 °C; EF-2 was found to display an SMP value closer to that of LD. With respect to the melting curve of CaO, the melting curves of all fat blends were found to display an additional high-melting thermal transition in the temperature region above 10 °C. The peak maximum of the high-melting thermal transition of EF-3 was the closest to that of LD. The solid fat content (SFC) value of EF-3 was equal to that of LD at 25 °C, whereas the SFC values of EF-2 and LD were similar at 30 to 40 °C. According to textural analysis, EF-2 was found to display a hardness value somewhat closer to that of LD. X-ray diffraction analysis showed that LD and fat blends EF-1, EF-2, and EF-3 display β polymorphic forms. Springer 2013 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/28076/1/A%20comparison%20of%20the%20thermo-physical%20behavior%20of%20Engkabang%20%28Shorea%20macrophylla%29%20seed%20fat-canola%20oil%20blends%20and%20lard.pdf Mohamed Roslan, Nur Illiyin and Marikkar, Jalaldeen Mohammed Nazrim and Mustafa, Shuhaimi and Basri, Mahiran and Mat Sahri, Miskandar (2013) A comparison of the thermo-physical behavior of Engkabang (Shorea macrophylla) seed fat-canola oil blends and lard. Journal of the American Oil Chemists' Society, 90 (10). pp. 1485-1493. ISSN 0003-021X; ESSN: 1558-9331 http://link.springer.com/article/10.1007%2Fs11746-013-2307-z 10.1007/s11746-013-2307-z
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description A study was carried out to compare the thermo-physical behaviors of canola–Engkabang fat blends with those of lard (LD). Four blends were prepared by mixing canola oil with Engkabang fat (CaO/EF) in different ratios: EF-1, 75:25; EF-2, 70:30; EF-3, 65:35; EF-4, 60:40. The fat blends and LD were compared in terms of their basic physicochemical parameters, fatty acid and triacylglycerol (TAG) compositions, melting, solidification, hardness, and polymorphic properties. The slip melting points (SMP) of the fat blends were found to range from 24.8 to 31.2 °C; EF-2 was found to display an SMP value closer to that of LD. With respect to the melting curve of CaO, the melting curves of all fat blends were found to display an additional high-melting thermal transition in the temperature region above 10 °C. The peak maximum of the high-melting thermal transition of EF-3 was the closest to that of LD. The solid fat content (SFC) value of EF-3 was equal to that of LD at 25 °C, whereas the SFC values of EF-2 and LD were similar at 30 to 40 °C. According to textural analysis, EF-2 was found to display a hardness value somewhat closer to that of LD. X-ray diffraction analysis showed that LD and fat blends EF-1, EF-2, and EF-3 display β polymorphic forms.
format Article
author Mohamed Roslan, Nur Illiyin
Marikkar, Jalaldeen Mohammed Nazrim
Mustafa, Shuhaimi
Basri, Mahiran
Mat Sahri, Miskandar
spellingShingle Mohamed Roslan, Nur Illiyin
Marikkar, Jalaldeen Mohammed Nazrim
Mustafa, Shuhaimi
Basri, Mahiran
Mat Sahri, Miskandar
A comparison of the thermo-physical behavior of Engkabang (Shorea macrophylla) seed fat-canola oil blends and lard
author_facet Mohamed Roslan, Nur Illiyin
Marikkar, Jalaldeen Mohammed Nazrim
Mustafa, Shuhaimi
Basri, Mahiran
Mat Sahri, Miskandar
author_sort Mohamed Roslan, Nur Illiyin
title A comparison of the thermo-physical behavior of Engkabang (Shorea macrophylla) seed fat-canola oil blends and lard
title_short A comparison of the thermo-physical behavior of Engkabang (Shorea macrophylla) seed fat-canola oil blends and lard
title_full A comparison of the thermo-physical behavior of Engkabang (Shorea macrophylla) seed fat-canola oil blends and lard
title_fullStr A comparison of the thermo-physical behavior of Engkabang (Shorea macrophylla) seed fat-canola oil blends and lard
title_full_unstemmed A comparison of the thermo-physical behavior of Engkabang (Shorea macrophylla) seed fat-canola oil blends and lard
title_sort comparison of the thermo-physical behavior of engkabang (shorea macrophylla) seed fat-canola oil blends and lard
publisher Springer
publishDate 2013
url http://psasir.upm.edu.my/id/eprint/28076/1/A%20comparison%20of%20the%20thermo-physical%20behavior%20of%20Engkabang%20%28Shorea%20macrophylla%29%20seed%20fat-canola%20oil%20blends%20and%20lard.pdf
http://psasir.upm.edu.my/id/eprint/28076/
http://link.springer.com/article/10.1007%2Fs11746-013-2307-z
_version_ 1643829362448924672
score 13.211869

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