Physicochemical and oxidative stability of indigenous traditional tengkawang butter as potential cocoa butter equivalent (CBE)

Autor:	Muhammad Arif Darmawan, Muhammad Yusuf Arya Ramadhan, Catia Angli Curie, Muhammad Sahlan, Tania Surya Utami, Suraini Abd-Aziz, Patrick Cognet, Mohamed Kheireddine Aroua, Misri Gozan
Jazyk:	angličtina
Rok vydání:	2022
Předmět:	Tengkawang butter physicochemical properties oxidation stability cocoa butter equivalent (CBE) Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Zdroj:	International Journal of Food Properties, Vol 25, Iss 1, Pp 780-791 (2022)
Druh dokumentu:	article
ISSN:	10942912 1532-2386 1094-2912
DOI:	10.1080/10942912.2022.2061990
Popis:	This study identified the quality, physicochemical properties, and oxidation stability of tengkawang butter (TB) from indigenous plants in various areas of Kalimantan, Indonesia. The fatty acid profile was dominated by palmitic acid, stearic acid, and oleic acid. Acidity ranged from 6.88 to 15.94%, while the peroxide number was 0.41 and 8.27 meq O2/kg. TB had a melting point of 36–37°C. The solid fat content (SFC) varied from 0.03 to 3%. The Oxidation Stability Index (OSI22) was more than 10,000 h. The composition and properties show the potential of TB to become a cocoa butter equivalent (CBE).
Databáze:	Directory of Open Access Journals
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