MODIFICATION OF LARD’S THERMAL PROPERTIES TO IMPROVE ITS FUNCTIONALITY: POTENTIAL COCOA BUTTER SUBSTITUTE
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| Format: | Artículo científico |
| Langue: | en |
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Universidad de Sonora
2019
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| _version_ | 1876473133050888192 |
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| author | María del Carmen Gutiérrez Guerrero |
| author_facet | María del Carmen Gutiérrez Guerrero |
| contents | MODIFICATION OF LARD’S THERMAL PROPERTIES TO IMPROVE ITS FUNCTIONALITY: POTENTIAL COCOA BUTTER SUBSTITUTE María del Carmen Gutiérrez Guerrero Flor de María Alvarez Mitre Jorge Fernando Toro Vazquez Fidel Guevara Lara Juan Jáuregui Rincón Multidisciplinaria (Ciencias Naturales y Exactas) Lard Interesterification Cocoa butter replacer Lard is an animal fat containing specific triacylglycerols (TAGs) where the saturated fatty acids are mainly located in the sn-2 position providing it with inadequate attributes for the food industry, such as graininess. By Interesterification, a redistribution of fatty acids within the glycerol molecule takes place modifying fats and oils properties. Interesterifica-tion of lard and coconut oil (CO) blends at 70:30 and 80:20 ra-tios, resulted in IBE70, IBE80 (enzymatic procedure) and IBC70, IBC80 (chemical procedure). They were characterized by their acidity index (AI), iodine index (II) and thermal behavior by differential scanning calorimetry (DSC). II results showed that the highly saturated TAGs in CO affects lard only at the 70:30 ratio. DSC results made evident that the IBE and IBCmelting profiles are not significantly different. Additionally, they showed higher crystallization and melting enthalpies compared to native lard, indicating a higher degree of inter-molecular arrangement. These findings led to an application as a potential cocoa butter (CB) substitute. A mixture (CBR80) of 20% IBE70 and 80% CB, resulted in a thermal behavior that most resembled CB. Microstructure and texture showed CBR80 as a feasible CB replacer. 2019 artículo científico 1665-1456 https://www.redalyc.org/articulo.oa?id=672971082004 en http://www.redalyc.org/revista.oa?id=6729 Biotecnia application/pdf Universidad de Sonora Biotecnia (México) Num.1 Vol.21 |
| format | Artículo científico |
| id | redalyc_672971082004 |
| institution | Redalyc |
| language | en |
| publishDate | 2019 |
| publisher | Universidad de Sonora |
| spellingShingle | MODIFICATION OF LARD’S THERMAL PROPERTIES TO IMPROVE ITS FUNCTIONALITY: POTENTIAL COCOA BUTTER SUBSTITUTE María del Carmen Gutiérrez Guerrero Multidisciplinaria (Ciencias Naturales y Exactas) Lard Interesterification Cocoa butter replacer MODIFICATION OF LARD’S THERMAL PROPERTIES TO IMPROVE ITS FUNCTIONALITY: POTENTIAL COCOA BUTTER SUBSTITUTE María del Carmen Gutiérrez Guerrero Flor de María Alvarez Mitre Jorge Fernando Toro Vazquez Fidel Guevara Lara Juan Jáuregui Rincón Multidisciplinaria (Ciencias Naturales y Exactas) Lard Interesterification Cocoa butter replacer Lard is an animal fat containing specific triacylglycerols (TAGs) where the saturated fatty acids are mainly located in the sn-2 position providing it with inadequate attributes for the food industry, such as graininess. By Interesterification, a redistribution of fatty acids within the glycerol molecule takes place modifying fats and oils properties. Interesterifica-tion of lard and coconut oil (CO) blends at 70:30 and 80:20 ra-tios, resulted in IBE70, IBE80 (enzymatic procedure) and IBC70, IBC80 (chemical procedure). They were characterized by their acidity index (AI), iodine index (II) and thermal behavior by differential scanning calorimetry (DSC). II results showed that the highly saturated TAGs in CO affects lard only at the 70:30 ratio. DSC results made evident that the IBE and IBCmelting profiles are not significantly different. Additionally, they showed higher crystallization and melting enthalpies compared to native lard, indicating a higher degree of inter-molecular arrangement. These findings led to an application as a potential cocoa butter (CB) substitute. A mixture (CBR80) of 20% IBE70 and 80% CB, resulted in a thermal behavior that most resembled CB. Microstructure and texture showed CBR80 as a feasible CB replacer. 2019 artículo científico 1665-1456 https://www.redalyc.org/articulo.oa?id=672971082004 en http://www.redalyc.org/revista.oa?id=6729 Biotecnia application/pdf Universidad de Sonora Biotecnia (México) Num.1 Vol.21 |
| title | MODIFICATION OF LARD’S THERMAL PROPERTIES TO IMPROVE ITS FUNCTIONALITY: POTENTIAL COCOA BUTTER SUBSTITUTE |
| topic | Multidisciplinaria (Ciencias Naturales y Exactas) Lard Interesterification Cocoa butter replacer |
| url | https://www.redalyc.org/articulo.oa?id=672971082004 |