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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| Format: | Article |
| Language: | English English |
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Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM)
2017
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| Online Access: | 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 |
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| author | Abd. Rahman, Noor Raihana Marikkar, Mohammed Nazrim Jaswir, Irwandi Ahmad Fadzillah, Nurrulhidayah Miskandar, Mat Sahri |
| author_facet | Abd. Rahman, Noor Raihana Marikkar, Mohammed Nazrim Jaswir, Irwandi Ahmad Fadzillah, Nurrulhidayah Miskandar, Mat Sahri |
| author_sort | Abd. Rahman, Noor Raihana |
| building | IIUM Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-14T16:45:11Z |
| format | Article |
| id | iium-57463 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-14T16:45:11Z |
| publishDate | 2017 |
| publisher | Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM) |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | iium-574632020-08-11T02:53:57Z 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 Fadzillah, 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 Fadzillah, 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 |
| spellingShingle | TP248.13 Biotechnology Abd. Rahman, Noor Raihana Marikkar, Mohammed Nazrim Jaswir, Irwandi Ahmad Fadzillah, Nurrulhidayah Miskandar, Mat Sahri Comparison of composition, thermal behaviour and polymorphism of pink guava (Psidium guajava) seed oil-palm stearin blends and lard |
| title | 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_short | 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 |
| topic | TP248.13 Biotechnology |
| 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 |