Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives
The aim of this study was to investigate the thermal properties of bambangan kernel fat (BKF) and palm stearin (PS) blends and their possibility as cocoa butter alternatives. The triglycerides, thermal behaviors, and crystal morphology of the BKF and PS blends were determined using high performance...
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Elsevier Ltd.
2019
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Online Access: | https://eprints.ums.edu.my/id/eprint/30238/1/Thermal%20properties%2C%20triglycerides%20and%20crystal%20morphology%20of%20bambangan%20%28Mangifera%20pajang%29%20kernel%20fat%20and%20palm%20stearin%20blends%20as%20cocoa%20butter%20alternatives%20ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/30238/2/Thermal%20properties%2C%20triglycerides%20and%20crystal%20morphology%20of%20bambangan%20%28Mangifera%20pajang%29%20kernel%20fat%20and%20palm%20stearin%20blends%20as%20cocoa%20butter%20alternatives.pdf https://eprints.ums.edu.my/id/eprint/30238/ https://www.sciencedirect.com/science/article/pii/S0023643819301495?casa_token=KKQxKIolTjQAAAAA:XSv1JZqpytKoF8BpTUufoMi7tHa082bCDHEM7FPCH4S2vUwAVuHokuZYYWZvMM4VRk8KQx2hqWLX https://doi.org/10.1016/j.lwt.2019.02.053 |
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my.ums.eprints.302382021-08-21T04:00:02Z https://eprints.ums.edu.my/id/eprint/30238/ Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives Md Jahurul Haque Akanda L.L. Ping Sharifudin Md. Shaarani Hasmadi Mamat Mansoor Abdul Hamid Lee Jau Shya Noorakmar Ab. Wahab Amir Husni Mohd Shariff S. Jinap A.K. Mohd Omar I.S.M. Zaidul SB354-402 Fruit and fruit culture TX341-641 Nutrition. Foods and food supply The aim of this study was to investigate the thermal properties of bambangan kernel fat (BKF) and palm stearin (PS) blends and their possibility as cocoa butter alternatives. The triglycerides, thermal behaviors, and crystal morphology of the BKF and PS blends were determined using high performance liquid chromatography (HPLC), differential scanning calorimetry (DSC), and polarized light microscope (PLM). All the blends had three main triglycerides; namely, 1,3-dipalmitoyl-2-oleoyl-glycerol, 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol, and 1,3-distearoyl-2-oleoyl-glycerol. The melting onset temperatures decreased for both non-stabilized (−8.81 to −16.80 °C) and stabilized fat blends (−14.04 to −22.16 °C), whereas the melting offset temperatures shifted toward high temperatures for both non-stabilized (35.94–50.21 °C) and stabilized fat blends (48.35–53.16 °C) with PS. The crystallization onset temperatures increased for both non-stabilized (14.66–23.78 °C) and stabilized fat blends (15.46–26.89 °C), whereas the offset temperatures decreased with the addition of PS for non-stabilized (−15.68 to −22.02 °C) and stabilized fat blends (−15.73 to −22.38 °C). The stabilized fat blends showed higher melting and crystallization peak temperatures than non-stabilized fat blends. In the study of crystal morphology, the fat blends showed small spherulites with the diameter of 10–100 μm. Elsevier Ltd. 2019 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/30238/1/Thermal%20properties%2C%20triglycerides%20and%20crystal%20morphology%20of%20bambangan%20%28Mangifera%20pajang%29%20kernel%20fat%20and%20palm%20stearin%20blends%20as%20cocoa%20butter%20alternatives%20ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/30238/2/Thermal%20properties%2C%20triglycerides%20and%20crystal%20morphology%20of%20bambangan%20%28Mangifera%20pajang%29%20kernel%20fat%20and%20palm%20stearin%20blends%20as%20cocoa%20butter%20alternatives.pdf Md Jahurul Haque Akanda and L.L. Ping and Sharifudin Md. Shaarani and Hasmadi Mamat and Mansoor Abdul Hamid and Lee Jau Shya and Noorakmar Ab. Wahab and Amir Husni Mohd Shariff and S. Jinap and A.K. Mohd Omar and I.S.M. Zaidul (2019) Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives. LWT-Food Science and Technology, 107. pp. 64-71. ISSN 0023-6438 https://www.sciencedirect.com/science/article/pii/S0023643819301495?casa_token=KKQxKIolTjQAAAAA:XSv1JZqpytKoF8BpTUufoMi7tHa082bCDHEM7FPCH4S2vUwAVuHokuZYYWZvMM4VRk8KQx2hqWLX https://doi.org/10.1016/j.lwt.2019.02.053 |
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SB354-402 Fruit and fruit culture TX341-641 Nutrition. Foods and food supply Md Jahurul Haque Akanda L.L. Ping Sharifudin Md. Shaarani Hasmadi Mamat Mansoor Abdul Hamid Lee Jau Shya Noorakmar Ab. Wahab Amir Husni Mohd Shariff S. Jinap A.K. Mohd Omar I.S.M. Zaidul Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives |
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The aim of this study was to investigate the thermal properties of bambangan kernel fat (BKF) and palm stearin (PS) blends and their possibility as cocoa butter alternatives. The triglycerides, thermal behaviors, and crystal morphology of the BKF and PS blends were determined using high performance liquid chromatography (HPLC), differential scanning calorimetry (DSC), and polarized light microscope (PLM). All the blends had three main triglycerides; namely, 1,3-dipalmitoyl-2-oleoyl-glycerol, 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol, and 1,3-distearoyl-2-oleoyl-glycerol. The melting onset temperatures decreased for both non-stabilized (−8.81 to −16.80 °C) and stabilized fat blends (−14.04 to −22.16 °C), whereas the melting offset temperatures shifted toward high temperatures for both non-stabilized (35.94–50.21 °C) and stabilized fat blends (48.35–53.16 °C) with PS. The crystallization onset temperatures increased for both non-stabilized (14.66–23.78 °C) and stabilized fat blends (15.46–26.89 °C), whereas the offset temperatures decreased with the addition of PS for non-stabilized (−15.68 to −22.02 °C) and stabilized fat blends (−15.73 to −22.38 °C). The stabilized fat blends showed higher melting and crystallization peak temperatures than non-stabilized fat blends. In the study of crystal morphology, the fat blends showed small spherulites with the diameter of 10–100 μm. |
format |
Article |
author |
Md Jahurul Haque Akanda L.L. Ping Sharifudin Md. Shaarani Hasmadi Mamat Mansoor Abdul Hamid Lee Jau Shya Noorakmar Ab. Wahab Amir Husni Mohd Shariff S. Jinap A.K. Mohd Omar I.S.M. Zaidul |
author_facet |
Md Jahurul Haque Akanda L.L. Ping Sharifudin Md. Shaarani Hasmadi Mamat Mansoor Abdul Hamid Lee Jau Shya Noorakmar Ab. Wahab Amir Husni Mohd Shariff S. Jinap A.K. Mohd Omar I.S.M. Zaidul |
author_sort |
Md Jahurul Haque Akanda |
title |
Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives |
title_short |
Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives |
title_full |
Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives |
title_fullStr |
Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives |
title_full_unstemmed |
Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives |
title_sort |
thermal properties, triglycerides and crystal morphology of bambangan (mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives |
publisher |
Elsevier Ltd. |
publishDate |
2019 |
url |
https://eprints.ums.edu.my/id/eprint/30238/1/Thermal%20properties%2C%20triglycerides%20and%20crystal%20morphology%20of%20bambangan%20%28Mangifera%20pajang%29%20kernel%20fat%20and%20palm%20stearin%20blends%20as%20cocoa%20butter%20alternatives%20ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/30238/2/Thermal%20properties%2C%20triglycerides%20and%20crystal%20morphology%20of%20bambangan%20%28Mangifera%20pajang%29%20kernel%20fat%20and%20palm%20stearin%20blends%20as%20cocoa%20butter%20alternatives.pdf https://eprints.ums.edu.my/id/eprint/30238/ https://www.sciencedirect.com/science/article/pii/S0023643819301495?casa_token=KKQxKIolTjQAAAAA:XSv1JZqpytKoF8BpTUufoMi7tHa082bCDHEM7FPCH4S2vUwAVuHokuZYYWZvMM4VRk8KQx2hqWLX https://doi.org/10.1016/j.lwt.2019.02.053 |
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1760230736837738496 |
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13.160551 |