Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB)

vocado fat is a semi-solid substance with potential functional lipid characteristics. A study was carried out to evaluate the effect of addition of palm stearin and cocoa butter on the solidification behavior of avocado fat to formulate a mixture to become similar to lard. A total of three mixtures...

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Main Authors:	Noorzyanna, Yanty, Marikkar, Mohammed Nazrim, Shuhaimi, Mustafa, Mat Sahri, Miskandar
Format:	Article
Language:	English English
Published:	Taylor and Francis Ltd. 2017
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/56158/ http://irep.iium.edu.my/56158/ http://irep.iium.edu.my/56158/ http://irep.iium.edu.my/56158/13/56158_Composition%20and%20thermal.pdf http://irep.iium.edu.my/56158/2/56158_Composition%20and%20thermal_SCOPUS.pdf

id	iium-56158
recordtype	eprints
spelling	iium-561582018-04-17T02:53:05Z http://irep.iium.edu.my/56158/ Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB) Noorzyanna, Yanty Marikkar, Mohammed Nazrim Shuhaimi, Mustafa Mat Sahri, Miskandar QD Chemistry vocado fat is a semi-solid substance with potential functional lipid characteristics. A study was carried out to evaluate the effect of addition of palm stearin and cocoa butter on the solidification behavior of avocado fat to formulate a mixture to become similar to lard. A total of three mixtures were prepared: avocado fat:palm stearin:cocoa butter (88:7:5), avocado fat:palm stearin:cocoa butter (86:7:7), avocado fat:palm stearin:cocoa butter (84:7:9; w/w), and identified by the mass ratio of avocado fat to palm stearin and cocoa butter. The fat mixtures were compared with lard in terms of the fatty acid and triacylglycerol compositions using gas chromatography and high-performance liquid chromatography, thermal properties using differential scanning calorimetry and solid fat content using p-nuclear magnetic resonance. Although there were considerable differences between lard and the fat mixtures with regard to fatty acid and triacylglycerol compositions, some similarities were seen with regard to thermal properties and solid fat content profile. Of all the fat mixtures, avocado fat:palm stearin:cocoa butter (84:7:9) displayed closer similarity to lard with respect to thermal transitions at –3.59°C and its solid fat content profile showed the least difference to that of lard throughout the temperature range measured. © 2017 Taylor & Francis Group, LLC. Taylor and Francis Ltd. 2017-02-01 Article PeerReviewed application/pdf en http://irep.iium.edu.my/56158/13/56158_Composition%20and%20thermal.pdf application/pdf en http://irep.iium.edu.my/56158/2/56158_Composition%20and%20thermal_SCOPUS.pdf Noorzyanna, Yanty and Marikkar, Mohammed Nazrim and Shuhaimi, Mustafa and Mat Sahri, Miskandar (2017) Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB). International Journal of Food Properties, 20 (1). pp. 465-474. ISSN 1094-2912 E-ISSN 1532-2386 http://www.tandfonline.com/doi/full/10.1080/10942912.2016.1166130 10.1080/10942912.2016.1166130
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English
topic	QD Chemistry
spellingShingle	QD Chemistry Noorzyanna, Yanty Marikkar, Mohammed Nazrim Shuhaimi, Mustafa Mat Sahri, Miskandar Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB)
description	vocado fat is a semi-solid substance with potential functional lipid characteristics. A study was carried out to evaluate the effect of addition of palm stearin and cocoa butter on the solidification behavior of avocado fat to formulate a mixture to become similar to lard. A total of three mixtures were prepared: avocado fat:palm stearin:cocoa butter (88:7:5), avocado fat:palm stearin:cocoa butter (86:7:7), avocado fat:palm stearin:cocoa butter (84:7:9; w/w), and identified by the mass ratio of avocado fat to palm stearin and cocoa butter. The fat mixtures were compared with lard in terms of the fatty acid and triacylglycerol compositions using gas chromatography and high-performance liquid chromatography, thermal properties using differential scanning calorimetry and solid fat content using p-nuclear magnetic resonance. Although there were considerable differences between lard and the fat mixtures with regard to fatty acid and triacylglycerol compositions, some similarities were seen with regard to thermal properties and solid fat content profile. Of all the fat mixtures, avocado fat:palm stearin:cocoa butter (84:7:9) displayed closer similarity to lard with respect to thermal transitions at –3.59°C and its solid fat content profile showed the least difference to that of lard throughout the temperature range measured. © 2017 Taylor & Francis Group, LLC.
format	Article
author	Noorzyanna, Yanty Marikkar, Mohammed Nazrim Shuhaimi, Mustafa Mat Sahri, Miskandar
author_facet	Noorzyanna, Yanty Marikkar, Mohammed Nazrim Shuhaimi, Mustafa Mat Sahri, Miskandar
author_sort	Noorzyanna, Yanty
title	Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB)
title_short	Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB)
title_full	Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB)
title_fullStr	Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB)
title_full_unstemmed	Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB)
title_sort	composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (avo:ps:cb)
publisher	Taylor and Francis Ltd.
publishDate	2017
url	http://irep.iium.edu.my/56158/ http://irep.iium.edu.my/56158/ http://irep.iium.edu.my/56158/ http://irep.iium.edu.my/56158/13/56158_Composition%20and%20thermal.pdf http://irep.iium.edu.my/56158/2/56158_Composition%20and%20thermal_SCOPUS.pdf
first_indexed	2023-09-18T21:19:14Z
last_indexed	2023-09-18T21:19:14Z
_version_	1777411769693634560

Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB)

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