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

Research output: Contribution to Journal/Magazine › Journal article › peer-review

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Physicochemical and oxidative stability of indigenous traditional tengkawang butter as potential cocoa butter equivalent (CBE). / Darmawan, Muhammad Arif; Ramadhan, Muhammad Yusuf Arya; Curie, Catia Angli et al.
In: International Journal of Food Properties, Vol. 25, No. 1, 31.12.2022, p. 780-791.

Research output: Contribution to Journal/Magazine › Journal article › peer-review

Harvard

Darmawan, MA, Ramadhan, MYA, Curie, CA, Sahlan, M, Utami, TS, Abd-Aziz, S, Cognet, P, Aroua, MK & Gozan, M 2022, 'Physicochemical and oxidative stability of indigenous traditional tengkawang butter as potential cocoa butter equivalent (CBE)', International Journal of Food Properties, vol. 25, no. 1, pp. 780-791. https://doi.org/10.1080/10942912.2022.2061990

APA

Darmawan, M. A., Ramadhan, M. Y. A., Curie, C. A., Sahlan, M., Utami, T. S., Abd-Aziz, S., Cognet, P., Aroua, M. K., & Gozan, M. (2022). Physicochemical and oxidative stability of indigenous traditional tengkawang butter as potential cocoa butter equivalent (CBE). International Journal of Food Properties, 25(1), 780-791. https://doi.org/10.1080/10942912.2022.2061990

Vancouver

Darmawan MA, Ramadhan MYA, Curie CA, Sahlan M, Utami TS, Abd-Aziz S et al. Physicochemical and oxidative stability of indigenous traditional tengkawang butter as potential cocoa butter equivalent (CBE). International Journal of Food Properties. 2022 Dec 31;25(1):780-791. Epub 2022 Apr 7. doi: 10.1080/10942912.2022.2061990

Author

Darmawan, Muhammad Arif ; Ramadhan, Muhammad Yusuf Arya ; Curie, Catia Angli et al. / Physicochemical and oxidative stability of indigenous traditional tengkawang butter as potential cocoa butter equivalent (CBE). In: International Journal of Food Properties. 2022 ; Vol. 25, No. 1. pp. 780-791.

Bibtex

@article{e57bd09539df4924af79bee840a9db57,
title = "Physicochemical and oxidative stability of indigenous traditional tengkawang butter as potential cocoa butter equivalent (CBE)",
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).",
keywords = "Food Science",
author = "Darmawan, {Muhammad Arif} and Ramadhan, {Muhammad Yusuf Arya} and Curie, {Catia Angli} and Muhammad Sahlan and Utami, {Tania Surya} and Suraini Abd-Aziz and Patrick Cognet and Aroua, {Mohamed Kheireddine} and Misri Gozan",
year = "2022",
month = dec,
day = "31",
doi = "10.1080/10942912.2022.2061990",
language = "English",
volume = "25",
pages = "780--791",
journal = "International Journal of Food Properties",
issn = "1094-2912",
publisher = "Taylor & Francis",
number = "1",

}

RIS

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

PY - 2022/12/31

Y1 - 2022/12/31

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 - Food Science

U2 - 10.1080/10942912.2022.2061990

DO - 10.1080/10942912.2022.2061990

M3 - Journal article

VL - 25

SP - 780

EP - 791

JO - International Journal of Food Properties

JF - International Journal of Food Properties

SN - 1094-2912

IS - 1

ER -