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 mix...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Universiti Putra Malaysia
2015
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| Online Access: | http://irep.iium.edu.my/45221/ http://irep.iium.edu.my/45221/1/Nurulhidayah_et_al._2015_IFRJ.pdf |
| _version_ | 1848782750117527552 |
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| author | Ahmad Fadzlillah, Nurrrulhidayah Rosman, Arieff Salleh Abdul , Rohman Ismail , Amin Shuhaimi, Mustafa Khatib, Alfi |
| author_facet | Ahmad Fadzlillah, Nurrrulhidayah Rosman, Arieff Salleh Abdul , Rohman Ismail , Amin Shuhaimi, Mustafa Khatib, Alfi |
| author_sort | Ahmad Fadzlillah, Nurrrulhidayah |
| building | IIUM Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-14T16:10:25Z |
| format | Article |
| id | iium-45221 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T16:10:25Z |
| publishDate | 2015 |
| publisher | Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | iium-452212020-03-03T06:34:19Z http://irep.iium.edu.my/45221/ Detection of butter adulteration with lard using differential scanning calorimetry Ahmad Fadzlillah, Nurrrulhidayah Rosman, Arieff Salleh Abdul , Rohman Ismail , Amin Shuhaimi, Mustafa Khatib, Alfi QD Chemistry 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. Universiti Putra Malaysia 2015-04-01 Article PeerReviewed application/pdf en http://irep.iium.edu.my/45221/1/Nurulhidayah_et_al._2015_IFRJ.pdf Ahmad Fadzlillah, Nurrrulhidayah and Rosman, Arieff Salleh and Abdul , Rohman and Ismail , Amin and Shuhaimi, Mustafa 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 E-ISSN 2231-7546 http://www.ifrj.upm.edu.my/ |
| spellingShingle | QD Chemistry Ahmad Fadzlillah, Nurrrulhidayah Rosman, Arieff Salleh Abdul , Rohman Ismail , Amin Shuhaimi, Mustafa Khatib, Alfi Detection of butter adulteration with lard using differential scanning calorimetry |
| title | 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_short | Detection of butter adulteration with lard using differential scanning calorimetry |
| title_sort | detection of butter adulteration with lard using differential scanning calorimetry |
| topic | QD Chemistry |
| url | http://irep.iium.edu.my/45221/ http://irep.iium.edu.my/45221/ http://irep.iium.edu.my/45221/1/Nurulhidayah_et_al._2015_IFRJ.pdf |