MODIFICATION OF LARD’S THERMAL PROPERTIES TO IMPROVE ITS FUNCTIONALITY: POTENTIAL COCOA BUTTER SUBSTITUTE

MODIFICATION OF LARD’S THERMAL PROPERTIES TO IMPROVE ITS FUNCTIONALITY: POTENTIAL COCOA BUTTER SUBSTITUTE

Lard is an animal fat containing specific triacylglycerols (TAGs) where the saturated fatty acids are mainly located in the sn-2 position providing it with inadequate attributes for the food industry, such as graininess. By Interesterification, a redistribution of fatty acids within the glycerol mol...

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Autores principales: Gutiérrez Guerrero, María del Carmen, Alvarez Mitre, Flor de María, Toro Vazquez, Jorge Fernando, Guevara Lara, Fidel, Jáuregui Rincón, Juan
Formato: Online
Lenguaje:eng
Publicado: Universidad de Sonora 2018
Acceso en línea:https://biotecnia.unison.mx/index.php/biotecnia/article/view/810
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spelling biotecnia-article-8102022-05-31T17:21:57Z MODIFICATION OF LARD’S THERMAL PROPERTIES TO IMPROVE ITS FUNCTIONALITY: POTENTIAL COCOA BUTTER SUBSTITUTE Gutiérrez Guerrero, María del Carmen Alvarez Mitre, Flor de María Toro Vazquez, Jorge Fernando Guevara Lara, Fidel Jáuregui Rincón, Juan Lard Interesterification Cocoa butter replacer Lard is an animal fat containing specific triacylglycerols (TAGs) where the saturated fatty acids are mainly located in the sn-2 position providing it with inadequate attributes for the food industry, such as graininess. By Interesterification, a redistribution of fatty acids within the glycerol molecule takes place modifying fats and oils properties. Interesterification of lard and coconut oil (CO) blends at 70:30 and 80:20 ratios, resulted in IBE70, IBE80 (enzymatic procedure) and IBC70, IBC80 (chemical procedure). They were characterized by their acidity index (AI), iodine index (II) and thermal behavior by differential scanning calorimetry (DSC). II results showed that the highly saturated TAGs in CO affects lard only at the 70:30 ratio. DSC results made evident that the IBE and IBC melting profiles are not significantly different. Additionally, they showed higher crystallization and melting enthalpies compared to native lard, indicating a higher degree of intermolecular arrangement. These findings led to an application as a potential cocoa butter (CB) substitute. A mixture (CBR80) of 20% IBE70 and 80% CB, resulted in a thermal behavior that most resembled CB. Microstructure and texture showed CBR80 as a feasible CB replacer. Universidad de Sonora 2018-12-23 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Original peer-reviewed articles Artículos originales evaluados por pares application/pdf https://biotecnia.unison.mx/index.php/biotecnia/article/view/810 10.18633/biotecnia.v21i1.810 Biotecnia; Vol. 21 No. 1 (2019): Enero-Abril; 29-36 Biotecnia; Vol. 21 Núm. 1 (2019): Enero-Abril; 29-36 1665-1456 1665-1456 eng https://biotecnia.unison.mx/index.php/biotecnia/article/view/810/297 Derechos de autor 2018 Biotecnia
institution Biotecnia
collection OJS
language eng
format Online
author Gutiérrez Guerrero, María del Carmen
Alvarez Mitre, Flor de María
Toro Vazquez, Jorge Fernando
Guevara Lara, Fidel
Jáuregui Rincón, Juan
spellingShingle Gutiérrez Guerrero, María del Carmen
Alvarez Mitre, Flor de María
Toro Vazquez, Jorge Fernando
Guevara Lara, Fidel
Jáuregui Rincón, Juan
MODIFICATION OF LARD’S THERMAL PROPERTIES TO IMPROVE ITS FUNCTIONALITY: POTENTIAL COCOA BUTTER SUBSTITUTE
author_facet Gutiérrez Guerrero, María del Carmen
Alvarez Mitre, Flor de María
Toro Vazquez, Jorge Fernando
Guevara Lara, Fidel
Jáuregui Rincón, Juan
author_sort Gutiérrez Guerrero, María del Carmen
title MODIFICATION OF LARD’S THERMAL PROPERTIES TO IMPROVE ITS FUNCTIONALITY: POTENTIAL COCOA BUTTER SUBSTITUTE
title_short MODIFICATION OF LARD’S THERMAL PROPERTIES TO IMPROVE ITS FUNCTIONALITY: POTENTIAL COCOA BUTTER SUBSTITUTE
title_full MODIFICATION OF LARD’S THERMAL PROPERTIES TO IMPROVE ITS FUNCTIONALITY: POTENTIAL COCOA BUTTER SUBSTITUTE
title_fullStr MODIFICATION OF LARD’S THERMAL PROPERTIES TO IMPROVE ITS FUNCTIONALITY: POTENTIAL COCOA BUTTER SUBSTITUTE
title_full_unstemmed MODIFICATION OF LARD’S THERMAL PROPERTIES TO IMPROVE ITS FUNCTIONALITY: POTENTIAL COCOA BUTTER SUBSTITUTE
title_sort modification of lard’s thermal properties to improve its functionality: potential cocoa butter substitute
description Lard is an animal fat containing specific triacylglycerols (TAGs) where the saturated fatty acids are mainly located in the sn-2 position providing it with inadequate attributes for the food industry, such as graininess. By Interesterification, a redistribution of fatty acids within the glycerol molecule takes place modifying fats and oils properties. Interesterification of lard and coconut oil (CO) blends at 70:30 and 80:20 ratios, resulted in IBE70, IBE80 (enzymatic procedure) and IBC70, IBC80 (chemical procedure). They were characterized by their acidity index (AI), iodine index (II) and thermal behavior by differential scanning calorimetry (DSC). II results showed that the highly saturated TAGs in CO affects lard only at the 70:30 ratio. DSC results made evident that the IBE and IBC melting profiles are not significantly different. Additionally, they showed higher crystallization and melting enthalpies compared to native lard, indicating a higher degree of intermolecular arrangement. These findings led to an application as a potential cocoa butter (CB) substitute. A mixture (CBR80) of 20% IBE70 and 80% CB, resulted in a thermal behavior that most resembled CB. Microstructure and texture showed CBR80 as a feasible CB replacer.
publisher Universidad de Sonora
publishDate 2018
url https://biotecnia.unison.mx/index.php/biotecnia/article/view/810
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