Advanced search
1 file | 1.55 MB Add to list

Physicochemical properties and thermal behavior of binary blends of Madhuca longifolia seed fat and palm oil as a lard substitute

Author
Organization
Abstract
Fat extracted from pork is prohibited under halal and kosher food regulations. A study was carried out on Madhuca longifolia seed fat and palm oil to compare their physicochemical, solidification and melting characteristics to formulate halal alternative lipid substitutes. Various blends of Madhuca longifolia (ML) and palm oil (PO) was formulated in order to become similar to lard (LD). A total of three binary blends were prepared: ML:PO (97:3; w/w), ML:PO (95:5), ML:PO (93:7), and identified by the mass ratio of ML to PO. The fat blends were compared with LD in terms of the fatty acid and triacylglycerol compositions using gas chromatography and high performance liquid chromatography, respectively. In addition, the fat blends also being studied for thermal properties using differential scanning calorimetry and solid fat content using p-nuclear magnetic resonance. Although there were considerable differences between LD and the fat blends with regard to fatty acid and triacylglycerol compositions, some similarities were seen regarding to thermal properties and solid fat content profiles. The blend of ML:PO (97:3) displayed closer similarity to LD with respect to melting transition at -3.59°C and its solid fat content profile showed the least difference to that of LD throughout the temperature range measured.

Downloads

  • (...).pdf
    • full text
    • |
    • UGent only
    • |
    • PDF
    • |
    • 1.55 MB

Citation

Please use this url to cite or link to this publication:

MLA
Yanty, Noorzianna AM et al. “Physicochemical Properties and Thermal Behavior of Binary Blends of Madhuca Longifolia Seed Fat and Palm Oil as a Lard Substitute.” JOURNAL OF ADVANCED AGRICULTURAL TECHNOLOGIES 5.3 (2018): 202–208. Print.
APA
Yanty, N. A., Dollah, S., Marikkar, J. M., Miskandar, M. S., Desa, M. N., & Nusantoro, B. (2018). Physicochemical properties and thermal behavior of binary blends of Madhuca longifolia seed fat and palm oil as a lard substitute. JOURNAL OF ADVANCED AGRICULTURAL TECHNOLOGIES, 5(3), 202–208.
Chicago author-date
Yanty, Noorzianna AM, Sarafhana Dollah, Jalaldeen MN Marikkar, Mat S Miskandar, Mohd NM Desa, and Bangun Nusantoro. 2018. “Physicochemical Properties and Thermal Behavior of Binary Blends of Madhuca Longifolia Seed Fat and Palm Oil as a Lard Substitute.” Journal of Advanced Agricultural Technologies 5 (3): 202–208.
Chicago author-date (all authors)
Yanty, Noorzianna AM, Sarafhana Dollah, Jalaldeen MN Marikkar, Mat S Miskandar, Mohd NM Desa, and Bangun Nusantoro. 2018. “Physicochemical Properties and Thermal Behavior of Binary Blends of Madhuca Longifolia Seed Fat and Palm Oil as a Lard Substitute.” Journal of Advanced Agricultural Technologies 5 (3): 202–208.
Vancouver
1.
Yanty NA, Dollah S, Marikkar JM, Miskandar MS, Desa MN, Nusantoro B. Physicochemical properties and thermal behavior of binary blends of Madhuca longifolia seed fat and palm oil as a lard substitute. JOURNAL OF ADVANCED AGRICULTURAL TECHNOLOGIES. 2018;5(3):202–8.
IEEE
[1]
N. A. Yanty, S. Dollah, J. M. Marikkar, M. S. Miskandar, M. N. Desa, and B. Nusantoro, “Physicochemical properties and thermal behavior of binary blends of Madhuca longifolia seed fat and palm oil as a lard substitute,” JOURNAL OF ADVANCED AGRICULTURAL TECHNOLOGIES, vol. 5, no. 3, pp. 202–208, 2018.
@article{8589819,
  abstract     = {Fat extracted from pork is prohibited under halal and kosher food regulations. A study was carried out on Madhuca longifolia seed fat and palm oil to compare their physicochemical, solidification and melting characteristics to formulate halal alternative lipid substitutes. Various blends of Madhuca longifolia (ML) and palm oil (PO) was formulated in order to become similar to lard (LD). A total of three binary blends were prepared: ML:PO (97:3; w/w), ML:PO (95:5), ML:PO (93:7), and identified by the mass ratio of ML to PO. The fat blends were compared with LD in terms of the fatty acid and triacylglycerol compositions using gas chromatography and high performance liquid chromatography, respectively. In addition, the fat blends also being studied for thermal properties using differential scanning calorimetry and solid fat content using p-nuclear magnetic resonance. Although there were considerable differences between LD and the fat blends with regard to fatty acid and triacylglycerol compositions, some similarities were seen regarding to thermal properties and solid fat content profiles. The blend of ML:PO (97:3) displayed closer similarity to LD with respect to melting transition at -3.59°C and its solid fat content profile showed the least difference to that of LD throughout the temperature range measured.},
  author       = {Yanty, Noorzianna AM and Dollah, Sarafhana and Marikkar, Jalaldeen MN and Miskandar, Mat S and Desa, Mohd NM and Nusantoro, Bangun},
  issn         = {2373-423X},
  journal      = {JOURNAL OF ADVANCED AGRICULTURAL TECHNOLOGIES},
  language     = {eng},
  number       = {3},
  pages        = {202--208},
  title        = {Physicochemical properties and thermal behavior of binary blends of Madhuca longifolia seed fat and palm oil as a lard substitute},
  url          = {http://dx.doi.org/10.18178/joaat.5.3.202-208},
  volume       = {5},
  year         = {2018},
}

Altmetric
View in Altmetric