TY - JOUR
T1 - Physicochemical and oxidative stability of indigenous traditional tengkawang butter as potential cocoa butter equivalent (CBE)
AU - Darmawan, Muhammad Arif
AU - Ramadhan, Muhammad Yusuf Arya
AU - Curie, Catia Angli
AU - Sahlan, Muhammad
AU - Utami, Tania Surya
AU - Abd-Aziz, Suraini
AU - Cognet, Patrick
AU - Aroua, Mohamed Kheireddine
AU - Gozan, Misri
N1 - Funding Information:
This work was supported by the The Ministry of Research and Higher Education of Indonesia [PMDSU 2021 (NKB-354/UN2.RST/HKP.05.00/2021)]; Universitas Indonesia [WCU 2021 (NKB-643/UN2.RST/HKP.05.00/2021]. The Ministry of Research and Higher Education of Indonesia provided financial assistance for this study through the research grant ?Hibah Program Menuju Doktor Mahasiswa Unggul ? (PMDSU) 2021 (NKB-354/UN2.RST/HKP.05.00/2021). The authors also gratefully acknowledged the financial support for publication by Universitas Indonesia through the scheme of Hibah Riset Kolaborasi Internasional WCU 2021 (NKB-643/UN2.RST/HKP.05.00/2021).
Funding Information:
The Ministry of Research and Higher Education of Indonesia provided financial assistance for this study through the research grant “Hibah Program Menuju Doktor Mahasiswa Unggul” (PMDSU) 2021 (NKB-354/UN2.RST/HKP.05.00/2021). The authors also gratefully acknowledged the financial support for publication by Universitas Indonesia through the scheme of Hibah Riset Kolaborasi Internasional WCU 2021 (NKB-643/UN2.RST/HKP.05.00/2021).
Publisher Copyright:
© 2022 Muhammad Arif Darmawan, Muhammad Yusuf Arya Ramadhan, Catia Angli Curie, Muhammad Sahlan, Tania Surya Utami, Suraini Abd-Aziz, Patrick Cognet, Mohamed Kheireddine Aroua and Misri Gozan. Published with license by Taylor & Francis Group, LLC. © 2022, Published with license by Taylor & Francis Group, LLC. © 2022 Muhammad Arif Darmawan, Muhammad Yusuf Arya Ramadhan, Catia Angli Curie, Muhammad Sahlan, Tania Surya Utami, Suraini Abd-Aziz, Patrick Cognet, Mohamed Kheireddine Aroua and Misri Gozan.
PY - 2022
Y1 - 2022
N2 - 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).
AB - 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).
KW - cocoa butter equivalent (CBE)
KW - oxidation stability
KW - physicochemical properties
KW - Tengkawang butter
UR - http://www.scopus.com/inward/record.url?scp=85128319867&partnerID=8YFLogxK
U2 - 10.1080/10942912.2022.2061990
DO - 10.1080/10942912.2022.2061990
M3 - Article
AN - SCOPUS:85128319867
SN - 1094-2912
VL - 25
SP - 780
EP - 791
JO - International Journal of Food Properties
JF - International Journal of Food Properties
IS - 1
ER -