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, 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.

[1]  N. Yanty,et al.  Effect of Chemical and Enzymatic Modifications on the Identity Characteristics of Lard: A Review , 2014 .

[2]  Yanty Noorzianna Abdul Manaf,et al.  Composition and thermal analysis of binary mixtures of mee fat and palm stearin. , 2014, Journal of oleo science.

[3]  L. P. Cardoso,et al.  Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part II - Microstructure, polymorphic behavior and crystallization characteristics , 2012 .

[4]  Y. Man,et al.  Composition and thermal analysis of lard stearin and lard olein. , 2011, Journal of oleo science.

[5]  M. Sahri,et al.  Palm stearin as low trans hard stock for margarine , 2010 .

[6]  M. B. Lourenço,et al.  Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein , 2009 .

[7]  A. Ribeiro,et al.  Effect of chemical interesterification on physicochemical properties and industrial applications of canola oil and fully hydrogenated cottonseed oil blends. , 2009 .

[8]  M. A. M. Zeitouna,et al.  Physical Properties of Interesterified Fat Blends , 2007 .

[9]  Mohamed Elwathig Saeed Mirghani,et al.  Analysis of potential lard adulteration in chocolate and chocolate products using Fourier transform infrared spectroscopy , 2005 .

[10]  I.,et al.  Characteristics of White Pan Bread as Affected by Tempering of the Fat Ingredient , 2005 .

[11]  A. R. Norizzah,et al.  Effects of chemical interesterification on physicochemical properties of palm stearin and palm kernel olein blends , 2004 .

[12]  D. Rousseau,et al.  Comparison of crystallization properties of a palm stearin/canola oil blend and lard in bulk and emulsified form , 2002 .

[13]  S. Narine,et al.  Effect of cooling rate on the structure and mechanical properties of milk fat and lard , 2002 .

[14]  S. Narine,et al.  Crystallization and solidification properties of lipids , 2001 .

[15]  S. Narine,et al.  Effects of tempering on physical properties of shortenings based on binary blends of palm oil and anhydrous milk fat during storage. , 2001 .

[16]  N. Prasad,et al.  Characteristics and composition of guava (Psidium guajava L.) seed and oil , 1994 .

[17]  J. M. deMan,et al.  X-ray diffraction spectroscopy in the study of fat polymorphism , 1992 .

[18]  V. D’Souza,et al.  Chemical and physical properties of the high melting glyceride fractions of commercial margarines , 1991 .

[19]  R E Timms,et al.  Phase behaviour of fats and their mixtures. , 1984, Progress in lipid research.

[20]  Sidney A. Williams,et al.  Official Methods of Analysis of the Association of Official Analytical Chemists , 1971, Soil Science Society of America Journal.