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

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

Research output: Contribution to journalArticlepeer-review

Abstract

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).

Original languageEnglish
Pages (from-to)780-791
Number of pages12
JournalInternational Journal of Food Properties
Volume25
Issue number1
DOIs
Publication statusPublished - 2022

Keywords

  • cocoa butter equivalent (CBE)
  • oxidation stability
  • physicochemical properties
  • Tengkawang butter

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