Composition and thermal analysis of ternary mixtures of avocado fat: palm stearin: cocoa butter (Avo:PS:CB)

QR Code

Composition and thermal analysis of ternary mixtures of avocado fat: palm stearin: cocoa butter (Avo:PS:CB)

Avocado fat is a semi-solid substance with potential functional lipid characteristics. A study was carried out to evaluate the effect of addition of palm stearin and cocoa butter on the solidification behavior of avocado fat to formulate a mixture to become similar to lard. A total of three mixtures...

Full description

Bibliographic Details
Main Authors:	Abdul Manaf, Yanty Noorzianna, Marikkar, Nazrim, Mustafa, Suhaimi, Mat Sahri, Miskandar
Format:	Article
Language:	English
Published:	Taylor & Francis 2017
Online Access:	http://psasir.upm.edu.my/id/eprint/61190/ http://psasir.upm.edu.my/id/eprint/61190/1/Composition%20and%20thermal%20analysis%20of%20ternary%20mixtures%20of%20avocado%20fat%20palm%20stearin%20cocoa%20butter%20%28AvoPSCB%29.pdf

Similar Items

Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB)
by: Abdul Manaf, Yanty Noorzianna, et al.
Published: (2017)

Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB)
by: Noorzyanna, Yanty, et al.
Published: (2017)

Effect of fractional crystallization on composition and thermal characteristics of avocado (Persea americana) butter
by: Abdul Manaf, Yanty Noorzianna, et al.
Published: (2013)

Composition and thermal analysis of binary mixtures of mee fat and palm stearin
by: Abdul Manaf, Yanty Noorzianna, et al.
Published: (2014)

Effect of fractional crystallization on composition and thermal characteristics of avocado (persea americana) butter
by: Yanty, N. A. M., et al.
Published: (2013)

Effect of fractional crystallization on composition and thermal properties of engkabang (Shorea macrophylla) seed fat and cocoa butter
by: Abdul Manaf, Yanty Noorzianna, et al.
Published: (2013)

Composition and thermal analysis of binary mixture of Mee fat and palm stearin
by: Abdul Manaf Yanty, Noorzianna, et al.
Published: (2014)

Hard cocoa butter replacers from mango seed fat and palm stearin
by: Jahurul, Md. Haque Akanda, et al.
Published: (2014)

Effect of fractional crystallization on composition and thermal properties of engkabang (shorea macrophylla) seed fat and cocoa butter
by: Yanty, N.A.M., et al.
Published: (2013)

Comparing the thermo-physical characteristics of lard and selected plant fats
by: Abdul Manaf, Yanty Noorzianna, et al.
Published: (2012)

Effect of varietal differences on composition and thermal behavior of avocado oil
by: Yanty, N. A. M., et al.
Published: (2011)

Effect of varietal differences on composition and thermal characteristics of avocado oil.
by: Marikkar, Mohammed Nazrim, et al.
Published: (2011)

Comparing the thermo-physical characteristics of lard and selected plant fats
by: Abdul Manaf, Yanty Noorzianna, et al.
Published: (2012)

Composition and thermal analysis of lard stearin and lard olein
by: Abdul Manaf, Yanty Noorzianna, et al.
Published: (2011)

Cocoa butter replacers from blends of mango seed fat extracted by supercritical carbon dioxide and palm stearin
by: Omar, A.K.M, et al.
Published: (2014)

Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives
by: Jahurul, M. H.A., et al.
Published: (2019)

Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives
by: M. H. A., Jahurul, et al.
Published: (2019)

Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality
by: Abd. Rahman, Noor Raihana, et al.
Published: (2017)

Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality
by: Abdul Rahman, Noor Raihana, et al.
Published: (2017)

Blending of palm mid-fraction, refined bleached deodorized palm kernel oil or palm stearin for cocoa butter alternative
by: Biswas, N., et al.
Published: (2016)

Palm stearin as low trans hard stock for margarine
by: Miskandar Mat Sahri,, et al.
Published: (2010)

Composition and thermal analysis of lard stearin and lard olein
by: Yanty, N.A.M., et al.
Published: (2011)

Supercritical Carbon Dioxide Extraction Of Mango Seed Kernel Fat Blended With Palm Oil Mid-Fraction And Palm Stearin To Formulate Cocoa Butter Replacers
by: Akanda, Md. Jahurul Haque
Published: (2013)

Cocoa butter substitute (CBS) produced from palm mid-fraction/palm kernel oil/palm stearin for confectionery fillings
by: Biswas, Nirupam, et al.
Published: (2017)

Detection of lard in cocoa butter—its fatty acid composition, triacylglycerol profiles, and thermal characteristics
by: Azir, Marliana, et al.
Published: (2017)

Comparison of composition, thermal behaviour and polymorphism of pink guava (Psidium guajava) seed oil-palm stearin blends and lard
by: Abd. Rahman, Noor Raihana, et al.
Published: (2017)

Comparison of composition, thermal behaviour and polymorphism of pink guava (Psidium guajava) seed oil-palm stearin blends and lard
by: Abdul Rahman, Noor Raihana, et al.
Published: (2017)

Effects of supercritical carbon dioxide‐ethanol cocoa butter addition in cocoa butter‐based salad dressings
by: Hussain, Norhayati, et al.
Published: (2025)

Effect of enzymatic transesterification using Mucor miehei lipase on physicochemical properties of engkabang (Shorea macrophylla) fat - canola oil blends
by: Mohamed Roslan, Nur Illiyin, et al.
Published: (2019)

Physicochemical properties of enzymatically produced palm-oil-based cocoa butter substitute (CBS) with cocoa butter mixture
by: Biswas, Nirupam, et al.
Published: (2018)

Lipid characteristics and tocopherol content of the oils of native avocado cultivars grown in Indonesia
by: Manaf, Yanty Noorzianna, et al.
Published: (2019)

Production of cocoa butter substitute via enzymatic interesterification of fully hydrogenated palm kernel oil, coconut oil and fully hydrogenated palm stearin blends
by: Ornla-Ied, Pimwalan, et al.
Published: (2022)

Effects of different solvent and extraction methods on phytosterols and antioxidant activity of cocoa butter and application of cocoa butter in salad dressing
by: Mohamad, Roiaini
Published: (2015)

Use of differential scanning calorimetry to detect canola oil (brassica napus L.) adulterated with lard stearin
by: Marikkar, Mohammed Nazrim, et al.
Published: (2014)

Cocoa butter fat replacers are processing, but more work needed, say researchers
by: Sarker, Md. Zaidul Islam
Published: (2013)

Cocoa Butter Extraction from Cocoa Nibs Using Supercritical Carbon Dioxide
by: Kusnadi, Asep Edi
Published: (2009)

Cocoa Butter Substitute from Tengkawang (Shorea stenoptera)
by: Abd Aziz, Suraini, et al.
Published: (2024)

Determination of types of fat ingredient in some commercial biscuit formulations
by: Abdul Manaf, Yanty Noorzianna, et al.
Published: (2014)

Use of differential scanning calorimetry to detect canola oil (Brassica napus L.) adulterated with lard stearin
by: Marikkar, Jalaldeen Mohammed Nazrim, et al.
Published: (2014)

Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics
by: Akanda, Jahurul H., et al.
Published: (2013)