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 com...

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Main Authors:	Nur Illiyin, M. R., Marikkar, Mohammed Nazrim, Shuhaimi , M., Mahiran, B., Miskandar, M. S.
Format:	Article
Language:	English
Published:	Springer Berlin 2013
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/45648/ http://irep.iium.edu.my/45648/ http://irep.iium.edu.my/45648/ http://irep.iium.edu.my/45648/1/PAPER-Printed_version.pdf

id	iium-45648
recordtype	eprints
spelling	iium-456482015-11-19T00:35:24Z http://irep.iium.edu.my/45648/ A comparison of the thermo physical behavior of engkabang (shorea macrophylla) seed fat - canola oil blends and lard Nur Illiyin, M. R. Marikkar, Mohammed Nazrim Shuhaimi , M. Mahiran, B. Miskandar, M. S. QD Chemistry 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 for their basic physico-chemical 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, where EF-2 was found to display a 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, while 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 were found to display β polymorphic form. Springer Berlin 2013-07-10 Article PeerReviewed application/pdf en http://irep.iium.edu.my/45648/1/PAPER-Printed_version.pdf Nur Illiyin, M. R. and Marikkar, Mohammed Nazrim and Shuhaimi , M. and Mahiran, B. and Miskandar, M. S. (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. pp. 1485-1493. ISSN 0003-021X (P) 1558-9331 (O) http://link.springer.com/journal/11746 10.1007/s11746-013-2307-z.
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	QD Chemistry
spellingShingle	QD Chemistry Nur Illiyin, M. R. Marikkar, Mohammed Nazrim Shuhaimi , M. Mahiran, B. Miskandar, M. S. A comparison of the thermo physical behavior of engkabang (shorea macrophylla) seed fat - canola oil blends and lard
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 for their basic physico-chemical 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, where EF-2 was found to display a 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, while 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 were found to display β polymorphic form.
format	Article
author	Nur Illiyin, M. R. Marikkar, Mohammed Nazrim Shuhaimi , M. Mahiran, B. Miskandar, M. S.
author_facet	Nur Illiyin, M. R. Marikkar, Mohammed Nazrim Shuhaimi , M. Mahiran, B. Miskandar, M. S.
author_sort	Nur Illiyin, M. R.
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 Berlin
publishDate	2013
url	http://irep.iium.edu.my/45648/ http://irep.iium.edu.my/45648/ http://irep.iium.edu.my/45648/ http://irep.iium.edu.my/45648/1/PAPER-Printed_version.pdf
first_indexed	2023-09-18T21:04:56Z
last_indexed	2023-09-18T21:04:56Z
_version_	1777410870573268992

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

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