Detection of butter adulteration with lard using differential scanning calorimetry

Differential scanning calorimetry (DSC) is developed and used for detection of butter adulteration with lard. Butter has the similar characteristics to lard makes lard a desirable adulterant in butter. DSC provides unique thermal profiling for lard and butter. In the heating thermogram of the mixtur...

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Main Authors:	Ahmad Fadzlillah, Nurrulhidayah, Rosman, Arieff Salleh, Abdul Rohman, Ismail, Amin, Mustafa, Shuhaimi, Khatib, Alfi
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2015
Online Access:	http://psasir.upm.edu.my/id/eprint/32815/ http://psasir.upm.edu.my/id/eprint/32815/ http://psasir.upm.edu.my/id/eprint/32815/1/%2853%29.pdf

id	upm-32815
recordtype	eprints
spelling	upm-328152016-01-27T01:19:06Z http://psasir.upm.edu.my/id/eprint/32815/ Detection of butter adulteration with lard using differential scanning calorimetry Ahmad Fadzlillah, Nurrulhidayah Rosman, Arieff Salleh Abdul Rohman, Ismail, Amin Mustafa, Shuhaimi Khatib, Alfi Differential scanning calorimetry (DSC) is developed and used for detection of butter adulteration with lard. Butter has the similar characteristics to lard makes lard a desirable adulterant in butter. DSC provides unique thermal profiling for lard and butter. In the heating thermogram of the mixture, there was one major endothermic peak (peak A) with a smaller shoulder peak embedded in the major peak that gradually smoothed out to the major peak as the lard percent increased. In the cooling thermogram, there were one minor peak (peak B) and two major exothermic peaks, peak C which increased as lard percent increased and peak D which decreased in size as the lard percent increased. From Stepwise Multiple Linear Regression (SMLR) analysis, two independent variables were found to be able to predict lard percent adulteration in butter with R2 (adjusted) of 95.82. The SMLR equation of lard percent adulteration in butter is 293.1 - 11.36 (Te A) - 2.17 (Tr D); where Te A is the endset of peak A and Tr D is the range of thermal transition for peak D. These parameters can serve as a good measurement parameter in detecting lard adulteration in butter. DSC is a very useful means for halal screening technique to enhance the authenticity of Halal process. Faculty of Food Science and Technology, Universiti Putra Malaysia 2015 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/32815/1/%2853%29.pdf Ahmad Fadzlillah, Nurrulhidayah and Rosman, Arieff Salleh and Abdul Rohman, and Ismail, Amin and Mustafa, Shuhaimi and Khatib, Alfi (2015) Detection of butter adulteration with lard using differential scanning calorimetry. International Food Research Journal, 22 (2). pp. 832-839. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/22%20%2802%29%202015/%2853%29.pdf
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Putra Malaysia
building	UPM Institutional Repository
collection	Online Access
language	English
description	Differential scanning calorimetry (DSC) is developed and used for detection of butter adulteration with lard. Butter has the similar characteristics to lard makes lard a desirable adulterant in butter. DSC provides unique thermal profiling for lard and butter. In the heating thermogram of the mixture, there was one major endothermic peak (peak A) with a smaller shoulder peak embedded in the major peak that gradually smoothed out to the major peak as the lard percent increased. In the cooling thermogram, there were one minor peak (peak B) and two major exothermic peaks, peak C which increased as lard percent increased and peak D which decreased in size as the lard percent increased. From Stepwise Multiple Linear Regression (SMLR) analysis, two independent variables were found to be able to predict lard percent adulteration in butter with R2 (adjusted) of 95.82. The SMLR equation of lard percent adulteration in butter is 293.1 - 11.36 (Te A) - 2.17 (Tr D); where Te A is the endset of peak A and Tr D is the range of thermal transition for peak D. These parameters can serve as a good measurement parameter in detecting lard adulteration in butter. DSC is a very useful means for halal screening technique to enhance the authenticity of Halal process.
format	Article
author	Ahmad Fadzlillah, Nurrulhidayah Rosman, Arieff Salleh Abdul Rohman, Ismail, Amin Mustafa, Shuhaimi Khatib, Alfi
spellingShingle	Ahmad Fadzlillah, Nurrulhidayah Rosman, Arieff Salleh Abdul Rohman, Ismail, Amin Mustafa, Shuhaimi Khatib, Alfi Detection of butter adulteration with lard using differential scanning calorimetry
author_facet	Ahmad Fadzlillah, Nurrulhidayah Rosman, Arieff Salleh Abdul Rohman, Ismail, Amin Mustafa, Shuhaimi Khatib, Alfi
author_sort	Ahmad Fadzlillah, Nurrulhidayah
title	Detection of butter adulteration with lard using differential scanning calorimetry
title_short	Detection of butter adulteration with lard using differential scanning calorimetry
title_full	Detection of butter adulteration with lard using differential scanning calorimetry
title_fullStr	Detection of butter adulteration with lard using differential scanning calorimetry
title_full_unstemmed	Detection of butter adulteration with lard using differential scanning calorimetry
title_sort	detection of butter adulteration with lard using differential scanning calorimetry
publisher	Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate	2015
url	http://psasir.upm.edu.my/id/eprint/32815/ http://psasir.upm.edu.my/id/eprint/32815/ http://psasir.upm.edu.my/id/eprint/32815/1/%2853%29.pdf
first_indexed	2018-09-07T15:59:22Z
last_indexed	2018-09-07T15:59:22Z
_version_	1610965018136805376

Detection of butter adulteration with lard using differential scanning calorimetry

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