Comparing the thermo-physical characteristics of lard and selected plant fats

Comparison of thermo-physical properties of lard and plant-fats may help to formulate alternative fat substitutes for halal food applications. In this study, plant-based fats, namely avocado butter (Persea americana), cocoa butter (Theobroma cacao L.), palm oil (Elaeis guinensis) and mee fat (Madhuc...

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Main Authors:	Abdul Manaf, Yanty Noorzianna, Marikkar, Mohammed Nazrim, Miskandar, Mat Sahri
Format:	Article
Language:	English
Published:	Instituto de la Grasa 2012
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/46423/ http://irep.iium.edu.my/46423/ http://irep.iium.edu.my/46423/ http://irep.iium.edu.my/46423/1/PAPER-Grasas.pdf

id	iium-46423
recordtype	eprints
spelling	iium-464232016-01-07T03:41:49Z http://irep.iium.edu.my/46423/ Comparing the thermo-physical characteristics of lard and selected plant fats Abdul Manaf, Yanty Noorzianna Marikkar, Mohammed Nazrim Miskandar, Mat Sahri QD Chemistry Comparison of thermo-physical properties of lard and plant-fats may help to formulate alternative fat substitutes for halal food applications. In this study, plant-based fats, namely avocado butter (Persea americana), cocoa butter (Theobroma cacao L.), palm oil (Elaeis guinensis) and mee fat (Madhuca longifolia) are compared to lard with respect to basic physico-chemical parameters, fatty acid and triacylglycerol (TAG) compositions, and melting and solidification behaviors. Although plant fats are completely different from lard with respect to fatty acid and TAG compositions, they share some common thermal features with lard. Based on thermal analysis, lard and plant fats, except cocoa butter, are found to have thermal transitions in both low (<0°C) and high (>0°C) melting regions of their cooling and melting curves. According to pulse NMR data, mee fat and lard are found to display closely similar solidification profiles in the temperature range of 0 – 25°C, while palm oil and lard are found to have similar solidification profiles in the temperature range between 25 – 40°C. Hence, the thermo-physical property comparison between plant-fats and lard may be useful to formulate a fat blend simulating the thermal properties of lard. Instituto de la Grasa 2012-03 Article PeerReviewed application/pdf en http://irep.iium.edu.my/46423/1/PAPER-Grasas.pdf Abdul Manaf, Yanty Noorzianna and Marikkar, Mohammed Nazrim and Miskandar, Mat Sahri (2012) Comparing the thermo-physical characteristics of lard and selected plant fats. Grasas y Aceites, 63 (3). pp. 328-334. ISSN 0017-3495 http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/viewArticle/1387 10.3989/gya.023712
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 Abdul Manaf, Yanty Noorzianna Marikkar, Mohammed Nazrim Miskandar, Mat Sahri Comparing the thermo-physical characteristics of lard and selected plant fats
description	Comparison of thermo-physical properties of lard and plant-fats may help to formulate alternative fat substitutes for halal food applications. In this study, plant-based fats, namely avocado butter (Persea americana), cocoa butter (Theobroma cacao L.), palm oil (Elaeis guinensis) and mee fat (Madhuca longifolia) are compared to lard with respect to basic physico-chemical parameters, fatty acid and triacylglycerol (TAG) compositions, and melting and solidification behaviors. Although plant fats are completely different from lard with respect to fatty acid and TAG compositions, they share some common thermal features with lard. Based on thermal analysis, lard and plant fats, except cocoa butter, are found to have thermal transitions in both low (<0°C) and high (>0°C) melting regions of their cooling and melting curves. According to pulse NMR data, mee fat and lard are found to display closely similar solidification profiles in the temperature range of 0 – 25°C, while palm oil and lard are found to have similar solidification profiles in the temperature range between 25 – 40°C. Hence, the thermo-physical property comparison between plant-fats and lard may be useful to formulate a fat blend simulating the thermal properties of lard.
format	Article
author	Abdul Manaf, Yanty Noorzianna Marikkar, Mohammed Nazrim Miskandar, Mat Sahri
author_facet	Abdul Manaf, Yanty Noorzianna Marikkar, Mohammed Nazrim Miskandar, Mat Sahri
author_sort	Abdul Manaf, Yanty Noorzianna
title	Comparing the thermo-physical characteristics of lard and selected plant fats
title_short	Comparing the thermo-physical characteristics of lard and selected plant fats
title_full	Comparing the thermo-physical characteristics of lard and selected plant fats
title_fullStr	Comparing the thermo-physical characteristics of lard and selected plant fats
title_full_unstemmed	Comparing the thermo-physical characteristics of lard and selected plant fats
title_sort	comparing the thermo-physical characteristics of lard and selected plant fats
publisher	Instituto de la Grasa
publishDate	2012
url	http://irep.iium.edu.my/46423/ http://irep.iium.edu.my/46423/ http://irep.iium.edu.my/46423/ http://irep.iium.edu.my/46423/1/PAPER-Grasas.pdf
first_indexed	2023-09-18T21:06:06Z
last_indexed	2023-09-18T21:06:06Z
_version_	1777410943056084992

Comparing the thermo-physical characteristics of lard and selected plant fats

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