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-3,...
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/59699/ http://psasir.upm.edu.my/id/eprint/59699/1/%2814%29%20R1.pdf |
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| author | Abdul Rahman, Noor Raihana Marikkar, Mohammed Nazrim Jaswir, Irwandi Ahmad Fadzlillah, Nurrulhidayah Mat Sahri, Miskandar |
| author_facet | Abdul Rahman, Noor Raihana Marikkar, Mohammed Nazrim Jaswir, Irwandi Ahmad Fadzlillah, Nurrulhidayah Mat Sahri, Miskandar |
| author_sort | Abdul Rahman, Noor Raihana |
| building | UPM Institutional 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 | 2025-11-15T11:02:49Z |
| format | Article |
| id | upm-59699 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:02:49Z |
| publishDate | 2017 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-596992018-03-19T06:45:14Z http://psasir.upm.edu.my/id/eprint/59699/ Comparison of composition, thermal behaviour and polymorphism of pink guava (Psidium guajava) seed oil-palm stearin blends and lard Abdul Rahman, Noor Raihana Marikkar, Mohammed Nazrim Jaswir, Irwandi Ahmad Fadzlillah, Nurrulhidayah Mat Sahri, Miskandar 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 and Technology, Universiti Putra Malaysia 2017 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/59699/1/%2814%29%20R1.pdf Abdul Rahman, Noor Raihana and Marikkar, Mohammed Nazrim and Jaswir, Irwandi and Ahmad Fadzlillah, Nurrulhidayah and Mat Sahri, Miskandar (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; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/24%20(07)%202017%20supplementary/(14)%20R1.pdf |
| spellingShingle | Abdul Rahman, Noor Raihana Marikkar, Mohammed Nazrim Jaswir, Irwandi Ahmad Fadzlillah, Nurrulhidayah Mat Sahri, Miskandar 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 |
| url | http://psasir.upm.edu.my/id/eprint/59699/ http://psasir.upm.edu.my/id/eprint/59699/ http://psasir.upm.edu.my/id/eprint/59699/1/%2814%29%20R1.pdf |