Comparative analysis of butter thermal behavior in combination with bovine tallow
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600597 |
Resumo: | Abstract Assessment of butter authenticity in combination with animal fat is a major challenge. Changing the butter composition can affect crystallization and polymorphism properties. The purpose of this study was to evaluate the thermal behavior of butter combined with (0-15% w/w) bovine tallow using Digital Calorimetric Scanning, and to determine fatty acid profile and isothermal microstructure in order to complete DSC data. According to the statistical analysis, obtained L_Pseudo equations show that in the crystallization curve, with increase of bovine tallow percentage in the butter, the onset temperature of peak 1 and amount of heat released in peak 2 increased and the onset temperature of peak 2 decreased and peak 1 became wider. In the melting curves, with increase of bovine tallow percentage, the onset temperature of peaks 1 and 2 increased. Regarding the value of R2, the onset temperature of peak 2 in the melting curve had capability of estimation 78%. The crystal morphology of butter samples was different and with increased temperature, larger crystals were observed. In general, scans of calorimetric results revealed that DSC is a valuable method for studying butter in combination with animal fat and also can be utilized for distinguishing pure fat from adulterated one. |
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Food Science and Technology (Campinas) |
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Comparative analysis of butter thermal behavior in combination with bovine tallowbutterbovine tallowDSCfatty acidsisothermal microstructureAbstract Assessment of butter authenticity in combination with animal fat is a major challenge. Changing the butter composition can affect crystallization and polymorphism properties. The purpose of this study was to evaluate the thermal behavior of butter combined with (0-15% w/w) bovine tallow using Digital Calorimetric Scanning, and to determine fatty acid profile and isothermal microstructure in order to complete DSC data. According to the statistical analysis, obtained L_Pseudo equations show that in the crystallization curve, with increase of bovine tallow percentage in the butter, the onset temperature of peak 1 and amount of heat released in peak 2 increased and the onset temperature of peak 2 decreased and peak 1 became wider. In the melting curves, with increase of bovine tallow percentage, the onset temperature of peaks 1 and 2 increased. Regarding the value of R2, the onset temperature of peak 2 in the melting curve had capability of estimation 78%. The crystal morphology of butter samples was different and with increased temperature, larger crystals were observed. In general, scans of calorimetric results revealed that DSC is a valuable method for studying butter in combination with animal fat and also can be utilized for distinguishing pure fat from adulterated one.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600597Food Science and Technology v.40 suppl.2 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.32019info:eu-repo/semantics/openAccessNILCHIAN,ZahraEHSANI,Mohamad RezaPIRAVI-VANAK,ZahraBAKHODA,Hosseineng2020-11-23T00:00:00Zoai:scielo:S0101-20612020000600597Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-11-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Comparative analysis of butter thermal behavior in combination with bovine tallow |
title |
Comparative analysis of butter thermal behavior in combination with bovine tallow |
spellingShingle |
Comparative analysis of butter thermal behavior in combination with bovine tallow NILCHIAN,Zahra butter bovine tallow DSC fatty acids isothermal microstructure |
title_short |
Comparative analysis of butter thermal behavior in combination with bovine tallow |
title_full |
Comparative analysis of butter thermal behavior in combination with bovine tallow |
title_fullStr |
Comparative analysis of butter thermal behavior in combination with bovine tallow |
title_full_unstemmed |
Comparative analysis of butter thermal behavior in combination with bovine tallow |
title_sort |
Comparative analysis of butter thermal behavior in combination with bovine tallow |
author |
NILCHIAN,Zahra |
author_facet |
NILCHIAN,Zahra EHSANI,Mohamad Reza PIRAVI-VANAK,Zahra BAKHODA,Hossein |
author_role |
author |
author2 |
EHSANI,Mohamad Reza PIRAVI-VANAK,Zahra BAKHODA,Hossein |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
NILCHIAN,Zahra EHSANI,Mohamad Reza PIRAVI-VANAK,Zahra BAKHODA,Hossein |
dc.subject.por.fl_str_mv |
butter bovine tallow DSC fatty acids isothermal microstructure |
topic |
butter bovine tallow DSC fatty acids isothermal microstructure |
description |
Abstract Assessment of butter authenticity in combination with animal fat is a major challenge. Changing the butter composition can affect crystallization and polymorphism properties. The purpose of this study was to evaluate the thermal behavior of butter combined with (0-15% w/w) bovine tallow using Digital Calorimetric Scanning, and to determine fatty acid profile and isothermal microstructure in order to complete DSC data. According to the statistical analysis, obtained L_Pseudo equations show that in the crystallization curve, with increase of bovine tallow percentage in the butter, the onset temperature of peak 1 and amount of heat released in peak 2 increased and the onset temperature of peak 2 decreased and peak 1 became wider. In the melting curves, with increase of bovine tallow percentage, the onset temperature of peaks 1 and 2 increased. Regarding the value of R2, the onset temperature of peak 2 in the melting curve had capability of estimation 78%. The crystal morphology of butter samples was different and with increased temperature, larger crystals were observed. In general, scans of calorimetric results revealed that DSC is a valuable method for studying butter in combination with animal fat and also can be utilized for distinguishing pure fat from adulterated one. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600597 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600597 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.32019 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.40 suppl.2 2020 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126327249436672 |