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Figure 1.
DSC cooling curves of avocado butter (curve-a),
cocoa butter (curve-b), palm oil (curve-c),
mee fat (curve-d) and lard (curve-e).
Figure 2.
DSC heating curves of avocado butter (curve-a),
cocoa butter (curve-b), palm oil (curve-c),
mee fat (curve-d) and lard (curve-e).
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GRASAS Y ACEITES, 63 (3), JULIO-SEPTIEMBRE, 328-334, 2012, ISSN: 0017-3495, DOI: 10.3989/gya.023712 333
COMPARING THE THERMO-PHYSICAL CHARACTERISTICS OF LARD AND SELECTED PLANT FATS
The apparent similarities in the SFC values of lard
and mee fat in the range of 0-25 C could be due
to some similarities between them with regard
to the distribution of TAG molecular species.
According to Table 2, both mee fat and lard are
found to possess a clear descending order with
respect to the proportional distribution of UUS,
USS, UUU, and SSS groups of TAG molecular
species (i.e UUS . USS . UUU . SSS). Although
avocado butter and lard are found to possess
POO and POL as their predominant TAG
molecules, the proportion of triunsaturated (UUU)
TAG molecules in avocado butter (26.37%) (Table
2) is much higher than that of lard (18.16%). On
the other hand, in a greater part of the temperature
region, cocoa butter and palm oil are found to
possess higher SFC values in comparison to the
corresponding SFC values of lard. Cocoa butter
(89.76%) and palm oil (47.97%) are found to
possess enhanced proportions of USS TAG
molecules in comparison to lard (Table 2). In
addition, the proportions of UUS (6.37%) and UUU
(0.69%) of cocoa butter are extremely low. Based
on the results presented in Fig. 3, blending of
either palm oil or cocoa butter with avocado butter
at an appropriate ratio would provide a lipid
mixture which simulates the solidification behavior
of lard.
4. CONCLUSIONS
Having thermal transitions at low (, 0 C) and
high-temperature (. 0 C) regions is a common
characteristic feature between lard and plant-
based fats such as palm oil, avocado butter and
mee fat. In the case of cocoa butter, this
characteristic feature is not found since its TAG
molecular species are found to co-crystallize or
melt within a narrow temperature region. Among
the plant-based fats studied, the SFC profile
of mee fat is found to be compatible to that of
lard, within a 0-25 C temperature range. Both
lard and palm oil are found to have similar
solidification behavior within the 25-40 C
temperature range. This study concludes that a
fat blend which simulates the SFC profile of lard
may be prepared by blending either palm oil or
cocoa butter with avocado butter in an appropriate
ratio.
ACKNOWLEDGEMENTS
The authors gratefully acknowledge the financial
support received under the Research University
Grants Scheme (Grant No. 02-01-0889 RU) of the
Universiti Putra Malaysia.
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Figure 3.
Solid fat content profiles of selected plant-based
fats and lard.
Avocado butter Cocoa butter
Palm oil Mee fat Lard
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90
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70
60
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20
10
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334 GRASAS Y ACEITES, 63 (3), JULIO-SEPTIEMBRE, 328-334, 2012, ISSN: 0017-3495, DOI: 10.3989/gya.023712
N.A.M. YANTY, J.M.N. MARIKKAR AND M.S. MISKANDAR
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Recibido: 22/2/12
Aceptado: 16/4/12