A comparison of the thermo-physical behavior of Engkabang (Shorea macrophylla) seed fat-canola oil blends and lard
A study was carried out to compare the thermo-physical behaviors of canola–Engkabang fat blends with those of lard (LD). Four blends were prepared by mixing canola oil with Engkabang fat (CaO/EF) in different ratios: EF-1, 75:25; EF-2, 70:30; EF-3, 65:35; EF-4, 60:40. The fat blends and LD were comp...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Springer
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/28076/ http://psasir.upm.edu.my/id/eprint/28076/1/A%20comparison%20of%20the%20thermo-physical%20behavior%20of%20Engkabang%20%28Shorea%20macrophylla%29%20seed%20fat-canola%20oil%20blends%20and%20lard.pdf |
| _version_ | 1848846015595020288 |
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| author | Mohamed Roslan, Nur Illiyin Marikkar, Jalaldeen Mohammed Nazrim Mustafa, Shuhaimi Basri, Mahiran Mat Sahri, Miskandar |
| author_facet | Mohamed Roslan, Nur Illiyin Marikkar, Jalaldeen Mohammed Nazrim Mustafa, Shuhaimi Basri, Mahiran Mat Sahri, Miskandar |
| author_sort | Mohamed Roslan, Nur Illiyin |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | A study was carried out to compare the thermo-physical behaviors of canola–Engkabang fat blends with those of lard (LD). Four blends were prepared by mixing canola oil with Engkabang fat (CaO/EF) in different ratios: EF-1, 75:25; EF-2, 70:30; EF-3, 65:35; EF-4, 60:40. The fat blends and LD were compared in terms of their basic physicochemical parameters, fatty acid and triacylglycerol (TAG) compositions, melting, solidification, hardness, and polymorphic properties. The slip melting points (SMP) of the fat blends were found to range from 24.8 to 31.2 °C; EF-2 was found to display an SMP value closer to that of LD. With respect to the melting curve of CaO, the melting curves of all fat blends were found to display an additional high-melting thermal transition in the temperature region above 10 °C. The peak maximum of the high-melting thermal transition of EF-3 was the closest to that of LD. The solid fat content (SFC) value of EF-3 was equal to that of LD at 25 °C, whereas the SFC values of EF-2 and LD were similar at 30 to 40 °C. According to textural analysis, EF-2 was found to display a hardness value somewhat closer to that of LD. X-ray diffraction analysis showed that LD and fat blends EF-1, EF-2, and EF-3 display β polymorphic forms. |
| first_indexed | 2025-11-15T08:56:00Z |
| format | Article |
| id | upm-28076 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T08:56:00Z |
| publishDate | 2013 |
| publisher | Springer |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-280762016-06-20T03:06:42Z http://psasir.upm.edu.my/id/eprint/28076/ A comparison of the thermo-physical behavior of Engkabang (Shorea macrophylla) seed fat-canola oil blends and lard Mohamed Roslan, Nur Illiyin Marikkar, Jalaldeen Mohammed Nazrim Mustafa, Shuhaimi Basri, Mahiran Mat Sahri, Miskandar A study was carried out to compare the thermo-physical behaviors of canola–Engkabang fat blends with those of lard (LD). Four blends were prepared by mixing canola oil with Engkabang fat (CaO/EF) in different ratios: EF-1, 75:25; EF-2, 70:30; EF-3, 65:35; EF-4, 60:40. The fat blends and LD were compared in terms of their basic physicochemical parameters, fatty acid and triacylglycerol (TAG) compositions, melting, solidification, hardness, and polymorphic properties. The slip melting points (SMP) of the fat blends were found to range from 24.8 to 31.2 °C; EF-2 was found to display an SMP value closer to that of LD. With respect to the melting curve of CaO, the melting curves of all fat blends were found to display an additional high-melting thermal transition in the temperature region above 10 °C. The peak maximum of the high-melting thermal transition of EF-3 was the closest to that of LD. The solid fat content (SFC) value of EF-3 was equal to that of LD at 25 °C, whereas the SFC values of EF-2 and LD were similar at 30 to 40 °C. According to textural analysis, EF-2 was found to display a hardness value somewhat closer to that of LD. X-ray diffraction analysis showed that LD and fat blends EF-1, EF-2, and EF-3 display β polymorphic forms. Springer 2013 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/28076/1/A%20comparison%20of%20the%20thermo-physical%20behavior%20of%20Engkabang%20%28Shorea%20macrophylla%29%20seed%20fat-canola%20oil%20blends%20and%20lard.pdf Mohamed Roslan, Nur Illiyin and Marikkar, Jalaldeen Mohammed Nazrim and Mustafa, Shuhaimi and Basri, Mahiran and Mat Sahri, Miskandar (2013) A comparison of the thermo-physical behavior of Engkabang (Shorea macrophylla) seed fat-canola oil blends and lard. Journal of the American Oil Chemists' Society, 90 (10). pp. 1485-1493. ISSN 0003-021X; ESSN: 1558-9331 http://link.springer.com/article/10.1007%2Fs11746-013-2307-z 10.1007/s11746-013-2307-z |
| spellingShingle | Mohamed Roslan, Nur Illiyin Marikkar, Jalaldeen Mohammed Nazrim Mustafa, Shuhaimi Basri, Mahiran Mat Sahri, Miskandar A comparison of the thermo-physical behavior of Engkabang (Shorea macrophylla) seed fat-canola oil blends and lard |
| title | A comparison of the thermo-physical behavior of Engkabang (Shorea macrophylla) seed fat-canola oil blends and lard |
| title_full | A comparison of the thermo-physical behavior of Engkabang (Shorea macrophylla) seed fat-canola oil blends and lard |
| title_fullStr | A comparison of the thermo-physical behavior of Engkabang (Shorea macrophylla) seed fat-canola oil blends and lard |
| title_full_unstemmed | A comparison of the thermo-physical behavior of Engkabang (Shorea macrophylla) seed fat-canola oil blends and lard |
| title_short | A comparison of the thermo-physical behavior of Engkabang (Shorea macrophylla) seed fat-canola oil blends and lard |
| title_sort | comparison of the thermo-physical behavior of engkabang (shorea macrophylla) seed fat-canola oil blends and lard |
| url | http://psasir.upm.edu.my/id/eprint/28076/ http://psasir.upm.edu.my/id/eprint/28076/ http://psasir.upm.edu.my/id/eprint/28076/ http://psasir.upm.edu.my/id/eprint/28076/1/A%20comparison%20of%20the%20thermo-physical%20behavior%20of%20Engkabang%20%28Shorea%20macrophylla%29%20seed%20fat-canola%20oil%20blends%20and%20lard.pdf |