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...

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Main Authors:	Abd. Rahman, Noor Raihana, Marikkar, Mohammed Nazrim, Jaswir, Irwandi, Ahmad Fadzlillah, Nurrulhidayah, Miskandar, Mat Sahri
Format:	Article
Language:	English English
Published:	Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM) 2017
Subjects:	TP248.13 Biotechnology
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

id	iium-57463
recordtype	eprints
spelling	iium-574632018-07-10T03:41:30Z http://irep.iium.edu.my/57463/ Comparison of composition, thermal behaviour and polymorphism of pink guava (Psidium guajava) seed oil-palm stearin blends and lard Abd. Rahman, Noor Raihana Marikkar, Mohammed Nazrim Jaswir, Irwandi Ahmad Fadzlillah, Nurrulhidayah Miskandar, Mat Sahri TP248.13 Biotechnology 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. Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM) 2017-12 Article PeerReviewed application/pdf en http://irep.iium.edu.my/57463/1/57463_Comparison%20of%20composition%2C%20thermal%20behaviour.pdf application/pdf en http://irep.iium.edu.my/57463/7/57463_Comparison%20of%20composition%2C%20thermal%20behaviour%20and%20polymorphism_scopus.pdf Abd. Rahman, Noor Raihana and Marikkar, Mohammed Nazrim and Jaswir, Irwandi and Ahmad Fadzlillah, Nurrulhidayah and Miskandar, Mat Sahri (2017) Comparison of composition, thermal behaviour and polymorphism of pink guava (Psidium guajava) seed oil-palm stearin blends and lard. International Food Research Journal, 24 (Suppl.). S348-S354. ISSN 1985-4668 E-ISSN 2231-7546 http://www.ifrj.upm.edu.my/24%20(07)%202017%20supplementary/(14)%20R1.pdf
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English
topic	TP248.13 Biotechnology
spellingShingle	TP248.13 Biotechnology Abd. Rahman, Noor Raihana Marikkar, Mohammed Nazrim Jaswir, Irwandi Ahmad Fadzlillah, Nurrulhidayah Miskandar, Mat Sahri Comparison of composition, thermal behaviour and polymorphism of pink guava (Psidium guajava) seed oil-palm stearin blends and lard
description	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.
format	Article
author	Abd. Rahman, Noor Raihana Marikkar, Mohammed Nazrim Jaswir, Irwandi Ahmad Fadzlillah, Nurrulhidayah Miskandar, Mat Sahri
author_facet	Abd. Rahman, Noor Raihana Marikkar, Mohammed Nazrim Jaswir, Irwandi Ahmad Fadzlillah, Nurrulhidayah Miskandar, Mat Sahri
author_sort	Abd. Rahman, Noor Raihana
title	Comparison of composition, thermal behaviour and polymorphism of pink guava (Psidium guajava) seed oil-palm stearin blends and lard
title_short	Comparison of composition, thermal behaviour and polymorphism of pink guava (Psidium guajava) seed oil-palm stearin blends and lard
title_full	Comparison of composition, thermal behaviour and polymorphism of pink guava (Psidium guajava) seed oil-palm stearin blends and lard
title_fullStr	Comparison of composition, thermal behaviour and polymorphism of pink guava (Psidium guajava) seed oil-palm stearin blends and lard
title_full_unstemmed	Comparison of composition, thermal behaviour and polymorphism of pink guava (Psidium guajava) seed oil-palm stearin blends and lard
title_sort	comparison of composition, thermal behaviour and polymorphism of pink guava (psidium guajava) seed oil-palm stearin blends and lard
publisher	Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM)
publishDate	2017
url	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
first_indexed	2023-09-18T21:21:13Z
last_indexed	2023-09-18T21:21:13Z
_version_	1777411895025729536

Comparison of composition, thermal behaviour and polymorphism of pink guava (Psidium guajava) seed oil-palm stearin blends and lard

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