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Detection of butter adulteration with lard using differential scanning calorimetry

Differential scanning calorimetry (DSC) is developed and used for detection of butter adulteration with lard. Butter has the similar characteristics to lard makes lard a desirable adulterant in butter. DSC provides unique thermal profiling for lard and butter. In the heating thermogram of the mixtur...

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Main Authors: Ahmad Fadzlillah, Nurrulhidayah, Rosman, Arieff Salleh, Abdul Rohman,, Ismail, Amin, Mustafa, Shuhaimi, Khatib, Alfi
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2015
Online Access:http://psasir.upm.edu.my/id/eprint/32815/1/%2853%29.pdf
http://psasir.upm.edu.my/id/eprint/32815/
http://www.ifrj.upm.edu.my/22%20%2802%29%202015/%2853%29.pdf
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spelling my.upm.eprints.328152016-01-27T01:19:06Z http://psasir.upm.edu.my/id/eprint/32815/ Detection of butter adulteration with lard using differential scanning calorimetry Ahmad Fadzlillah, Nurrulhidayah Rosman, Arieff Salleh Abdul Rohman, Ismail, Amin Mustafa, Shuhaimi Khatib, Alfi Differential scanning calorimetry (DSC) is developed and used for detection of butter adulteration with lard. Butter has the similar characteristics to lard makes lard a desirable adulterant in butter. DSC provides unique thermal profiling for lard and butter. In the heating thermogram of the mixture, there was one major endothermic peak (peak A) with a smaller shoulder peak embedded in the major peak that gradually smoothed out to the major peak as the lard percent increased. In the cooling thermogram, there were one minor peak (peak B) and two major exothermic peaks, peak C which increased as lard percent increased and peak D which decreased in size as the lard percent increased. From Stepwise Multiple Linear Regression (SMLR) analysis, two independent variables were found to be able to predict lard percent adulteration in butter with R2 (adjusted) of 95.82. The SMLR equation of lard percent adulteration in butter is 293.1 - 11.36 (Te A) - 2.17 (Tr D); where Te A is the endset of peak A and Tr D is the range of thermal transition for peak D. These parameters can serve as a good measurement parameter in detecting lard adulteration in butter. DSC is a very useful means for halal screening technique to enhance the authenticity of Halal process. Faculty of Food Science and Technology, Universiti Putra Malaysia 2015 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/32815/1/%2853%29.pdf Ahmad Fadzlillah, Nurrulhidayah and Rosman, Arieff Salleh and Abdul Rohman, and Ismail, Amin and Mustafa, Shuhaimi and Khatib, Alfi (2015) Detection of butter adulteration with lard using differential scanning calorimetry. International Food Research Journal, 22 (2). pp. 832-839. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/22%20%2802%29%202015/%2853%29.pdf
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 Differential scanning calorimetry (DSC) is developed and used for detection of butter adulteration with lard. Butter has the similar characteristics to lard makes lard a desirable adulterant in butter. DSC provides unique thermal profiling for lard and butter. In the heating thermogram of the mixture, there was one major endothermic peak (peak A) with a smaller shoulder peak embedded in the major peak that gradually smoothed out to the major peak as the lard percent increased. In the cooling thermogram, there were one minor peak (peak B) and two major exothermic peaks, peak C which increased as lard percent increased and peak D which decreased in size as the lard percent increased. From Stepwise Multiple Linear Regression (SMLR) analysis, two independent variables were found to be able to predict lard percent adulteration in butter with R2 (adjusted) of 95.82. The SMLR equation of lard percent adulteration in butter is 293.1 - 11.36 (Te A) - 2.17 (Tr D); where Te A is the endset of peak A and Tr D is the range of thermal transition for peak D. These parameters can serve as a good measurement parameter in detecting lard adulteration in butter. DSC is a very useful means for halal screening technique to enhance the authenticity of Halal process.
format Article
author Ahmad Fadzlillah, Nurrulhidayah
Rosman, Arieff Salleh
Abdul Rohman,
Ismail, Amin
Mustafa, Shuhaimi
Khatib, Alfi
spellingShingle Ahmad Fadzlillah, Nurrulhidayah
Rosman, Arieff Salleh
Abdul Rohman,
Ismail, Amin
Mustafa, Shuhaimi
Khatib, Alfi
Detection of butter adulteration with lard using differential scanning calorimetry
author_facet Ahmad Fadzlillah, Nurrulhidayah
Rosman, Arieff Salleh
Abdul Rohman,
Ismail, Amin
Mustafa, Shuhaimi
Khatib, Alfi
author_sort Ahmad Fadzlillah, Nurrulhidayah
title Detection of butter adulteration with lard using differential scanning calorimetry
title_short Detection of butter adulteration with lard using differential scanning calorimetry
title_full Detection of butter adulteration with lard using differential scanning calorimetry
title_fullStr Detection of butter adulteration with lard using differential scanning calorimetry
title_full_unstemmed Detection of butter adulteration with lard using differential scanning calorimetry
title_sort detection of butter adulteration with lard using differential scanning calorimetry
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2015
url http://psasir.upm.edu.my/id/eprint/32815/1/%2853%29.pdf
http://psasir.upm.edu.my/id/eprint/32815/
http://www.ifrj.upm.edu.my/22%20%2802%29%202015/%2853%29.pdf
_version_ 1643830699686363136
score 13.211869

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