Cocoa Butter Substitute from Tengkawang (Shorea stenoptera)
Tengkawang ( Shorea stenoptera ) is a potential endemic plant of Kalimantan. However, its production process is currently still carried out traditionally. Tengkawang butter (TB) has the potential to be a Cocoa butter equivalent (CBE) because it has a fatty acid composition and melting point close to...
| Main Authors: | , , |
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| Format: | Book Section |
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Wiley-VCH
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/117345/ |
| _version_ | 1848867224333320192 |
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| author | Abd Aziz, Suraini Gozan, Misri Darmawan, Muhammad Arif |
| author_facet | Abd Aziz, Suraini Gozan, Misri Darmawan, Muhammad Arif |
| author_sort | Abd Aziz, Suraini |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Tengkawang ( Shorea stenoptera ) is a potential endemic plant of Kalimantan. However, its production process is currently still carried out traditionally. Tengkawang butter (TB) has the potential to be a Cocoa butter equivalent (CBE) because it has a fatty acid composition and melting point close to cocoa butter (CB). The fatty acid profile of the TB was dominated by palmitic acid (16–24%), stearic acid (40–47%), and oleic acid (31–33%). The melting point of TB is at the human mouth (body) temperature of 35–37 °C. Physical and chemical processing of tengkawang is carried out to obtain the quality of TB according to the standard butter material. This chapter also discusses the economic feasibility based on process simulation. The utilization of TB as a substitute for CB has drawn attention as a strategy to achieve cost-effective food material production and conservation of endemic plants in Kalimantan. |
| first_indexed | 2025-11-15T14:33:06Z |
| format | Book Section |
| id | upm-117345 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T14:33:06Z |
| publishDate | 2024 |
| publisher | Wiley-VCH |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1173452025-05-14T08:04:49Z http://psasir.upm.edu.my/id/eprint/117345/ Cocoa Butter Substitute from Tengkawang (Shorea stenoptera) Abd Aziz, Suraini Gozan, Misri Darmawan, Muhammad Arif Tengkawang ( Shorea stenoptera ) is a potential endemic plant of Kalimantan. However, its production process is currently still carried out traditionally. Tengkawang butter (TB) has the potential to be a Cocoa butter equivalent (CBE) because it has a fatty acid composition and melting point close to cocoa butter (CB). The fatty acid profile of the TB was dominated by palmitic acid (16–24%), stearic acid (40–47%), and oleic acid (31–33%). The melting point of TB is at the human mouth (body) temperature of 35–37 °C. Physical and chemical processing of tengkawang is carried out to obtain the quality of TB according to the standard butter material. This chapter also discusses the economic feasibility based on process simulation. The utilization of TB as a substitute for CB has drawn attention as a strategy to achieve cost-effective food material production and conservation of endemic plants in Kalimantan. Wiley-VCH 2024 Book Section PeerReviewed Abd Aziz, Suraini and Gozan, Misri and Darmawan, Muhammad Arif (2024) Cocoa Butter Substitute from Tengkawang (Shorea stenoptera). In: Chemical Substitutes from Agricultural and Industrial By‐Products: Bioconversion, Bioprocessing, and Biorefining. Wiley-VCH, Germany, pp. 235-251. ISBN 9783527841141 https://onlinelibrary.wiley.com/doi/book/10.1002/9783527841141 10.1002/9783527841141 |
| spellingShingle | Abd Aziz, Suraini Gozan, Misri Darmawan, Muhammad Arif Cocoa Butter Substitute from Tengkawang (Shorea stenoptera) |
| title | Cocoa Butter Substitute from Tengkawang (Shorea stenoptera) |
| title_full | Cocoa Butter Substitute from Tengkawang (Shorea stenoptera) |
| title_fullStr | Cocoa Butter Substitute from Tengkawang (Shorea stenoptera) |
| title_full_unstemmed | Cocoa Butter Substitute from Tengkawang (Shorea stenoptera) |
| title_short | Cocoa Butter Substitute from Tengkawang (Shorea stenoptera) |
| title_sort | cocoa butter substitute from tengkawang (shorea stenoptera) |
| url | http://psasir.upm.edu.my/id/eprint/117345/ http://psasir.upm.edu.my/id/eprint/117345/ http://psasir.upm.edu.my/id/eprint/117345/ |