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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Hoofdauteurs:	Gutiérrez Guerrero, María del Carmen, Alvarez Mitre, Flor de María, Toro Vazquez, Jorge Fernando, Guevara Lara, Fidel, Jáuregui Rincón, Juan
Formaat:	Online
Taal:	eng
Gepubliceerd in:	Universidad de Sonora 2018
Online toegang:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/810
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id	biotecnia-article-810
record_format	ojs
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
work_keys_str_mv	AT gutierrezguerreromariadelcarmen modificationoflardsthermalpropertiestoimproveitsfunctionalitypotentialcocoabuttersubstitute AT alvarezmitreflordemaria modificationoflardsthermalpropertiestoimproveitsfunctionalitypotentialcocoabuttersubstitute AT torovazquezjorgefernando modificationoflardsthermalpropertiestoimproveitsfunctionalitypotentialcocoabuttersubstitute AT guevaralarafidel modificationoflardsthermalpropertiestoimproveitsfunctionalitypotentialcocoabuttersubstitute AT jaureguirinconjuan modificationoflardsthermalpropertiestoimproveitsfunctionalitypotentialcocoabuttersubstitute
_version_	1756584799177277440

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

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