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Detection of butter adulteration with lard using differential scanning calorimetry

A. F., Nurrulhidayah and Arieff, S.R. and Rohman, A. and Amin, I. and Shuhaimi, M. (2015) Detection of butter adulteration with lard using differential scanning calorimetry. Intertiol Food Research Jourl, 22 (2). pp. 832-839. ISSN 1985-3807

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Abstract

Differential scanning calorimetry (DSC) is developed and used for detection of butteradulteration with lard. Butter has the similar characteristics to lard makes lard a desirableadulterant in butter. DSC provides unique thermal profiling for lard and butter. In the heatingthermogram of the mixture, there was one major endothermic peak (peak A) with a smallershoulder peak embedded in the major peak that gradually smoothed out to the major peakas the lard percent increased. In the cooling thermogram, there were one minor peak (peakB) and two major exothermic peaks, peak C which increased as lard percent increased andpeak D which decreased in size as the lard percent increased. From Stepwise Multiple LinearRegression (SMLR) analysis, two independent variables were found to be able to predict lardpercent adulteration in butter with R2(adjusted) of 95.82. The SMLR equation of lard percentadulteration in butter is 293.1 - 11.36 (Te A) - 2.17 (Tr D); where Te A is the endset of peak Aand Tr D is the range of thermal transition for peak D. These parameters can serve as a goodmeasurement parameter in detecting lard adulteration in butter. DSC is a very useful means forhalal screening technique to enhance the authenticity of Halal process.

Item Type:Article
Subjects:A General Works
ID Code:58256
Deposited By: Haliza Zainal
Deposited On:04 Dec 2016 12:07
Last Modified:15 Sep 2017 13:01

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