Composition and Thermal Analysis of Binary Mixtures of Mee Fat and Palm Stearin
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- Abdul Manaf Yanty Noorziana
- Halal Products Research Institute
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- Nazrim Marikkar Jalaldeen Mohammed
- Halal Products Research Institute Department of Biochemistry, Universiti Putra Malaysia
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- Musthafa Shuhaimi
- Halal Products Research Institute
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- Saari Miskandar Mat
- Malaysian Palm oil Board
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抄録
Seed fat of Madhuca longifolia known as mee fat (MF) has been considered as a potential plant fat for producing fat mixture to simulate the properties of lard. A study was carried out to evaluate the effect of addition of palm stearin (PS) on the solidification behavior of MF to formulate a mixture to become similar in solidification characteristics of lard. Three fat mixtures were prepared by blending MF with palm stearin PS in different ratios: MF:PS (99.5:0.5), MF:PS (99:1), MF:PS (98:2) (w/w), and identified by the mass ratio of MF to PS. The fat mixtures were compared with lard in terms of their fatty acid and triacylglycerol compositions, differential scanning calorimetric (DSC) thermal profiles and solid fat content (SFC) characteristics. Results showed that there were considerable differences between lard and MF:PS fat mixtures with regard to fatty acid and triacylglycerol compositions. The increasing proportion of PS in MF:PS fat mixtures caused a general increase in SFC at different temperatures with respect to the SFC profile of native MF. Of the three binary mixtures, MF:PS (99:1) was found to show the least difference to lard in terms of SFC values throughout the temperature range.
収録刊行物
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- Journal of Oleo Science
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Journal of Oleo Science 63 (4), 325-332, 2014
公益社団法人 日本油化学会
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詳細情報 詳細情報について
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- CRID
- 1390001204092295808
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- NII論文ID
- 130004436129
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- NII書誌ID
- AA11503337
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- COI
- 1:STN:280:DC%2BC2crnsVCntA%3D%3D
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- ISSN
- 13473352
- 13458957
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- NDL書誌ID
- 025629160
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- PubMed
- 24671022
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- PubMed
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可