Comparison of composition, thermal behaviour and polymorphism of pink guava (Psidium guajava) seed oil-palm stearin blends and lard
A study was carried out to compare composition, thermal behavior, and polymorphic forms of palm stearin-pink guava seed oil blends with those of lard (LD). Four blends were prepared by mixing pink guava seed oil (PGO) with and palm stearin (PS) in different ratios: PGO-1, 40:60; PGO-2, 45:55; PGO...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English English |
| Published: |
Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM)
2017
|
| Subjects: | |
| Online Access: | http://irep.iium.edu.my/57463/ http://irep.iium.edu.my/57463/ http://irep.iium.edu.my/57463/1/57463_Comparison%20of%20composition%2C%20thermal%20behaviour.pdf http://irep.iium.edu.my/57463/7/57463_Comparison%20of%20composition%2C%20thermal%20behaviour%20and%20polymorphism_scopus.pdf |
| Summary: | A study was carried out to compare composition, thermal behavior, and polymorphic forms of
palm stearin-pink guava seed oil blends with those of lard (LD). Four blends were prepared by
mixing pink guava seed oil (PGO) with and palm stearin (PS) in different ratios: PGO-1, 40:60;
PGO-2, 45:55; PGO-3, 50:50; PGO-4; 55:45. The blends and lard were compared in terms of
their basic physicochemical parameters, fatty acid and triacylglycerol (TAG) compositions,
melting, solidification and polymorphic properties. Results showed that PGO-2 and LD were
found to display similarities in terms of slip melting point value and the peak maximum of the
high-melting thermal transition. In the solid fat content (SFC) profile, PGO-2 and LD were
found to display the least difference. In the X-ray diffraction analysis, PGO-2 displayed both β
and β’ polymorphs that were similar to the polymorphic form of LD. |
|---|