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

Muhammad Arif Darmawan; Muhammad Yusuf Arya Ramadhan; Catia Angli Curie; Muhammad Sahlan; Tania Surya Utami; Suraini Abd-Aziz; Patrick Cognet; Mohamed Kheireddine Aroua; Misri Gozan

doi:10.1080/10942912.2022.2061990

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

Muhammad Arif Darmawan
, Muhammad Yusuf Arya Ramadhan
, Catia Angli Curie
, Muhammad Sahlan
, Tania Surya Utami
, Suraini Abd-Aziz
, Patrick Cognet
, Mohamed Kheireddine Aroua
, Misri Gozan^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

8 Scopus citations

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).

Original language	English
Pages (from-to)	780-791
Number of pages	12
Journal	International Journal of Food Properties
Volume	25
Issue number	1
DOIs	https://doi.org/10.1080/10942912.2022.2061990
State	Published - 2022
Externally published	Yes

Bibliographical note

Publisher Copyright:
© 2022 Muhammad Arif Darmawan, Muhammad Yusuf Arya Ramadhan, Catia Angli Curie, Muhammad Sahlan, Tania Surya Utami, Suraini Abd-Aziz, Patrick Cognet, Mohamed Kheireddine Aroua and Misri Gozan. Published with license by Taylor & Francis Group, LLC. © 2022, Published with license by Taylor & Francis Group, LLC. © 2022 Muhammad Arif Darmawan, Muhammad Yusuf Arya Ramadhan, Catia Angli Curie, Muhammad Sahlan, Tania Surya Utami, Suraini Abd-Aziz, Patrick Cognet, Mohamed Kheireddine Aroua and Misri Gozan.

Keywords

Tengkawang butter
cocoa butter equivalent (CBE)
oxidation stability
physicochemical properties

ASJC Scopus subject areas

Food Science

Access to Document

10.1080/10942912.2022.2061990

Cite this

@article{9d544a5049e64273950edd32c887b31d,

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 = "Tengkawang butter, cocoa butter equivalent (CBE), oxidation stability, physicochemical properties",

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",

note = "Publisher Copyright: {\textcopyright} 2022 Muhammad Arif Darmawan, Muhammad Yusuf Arya Ramadhan, Catia Angli Curie, Muhammad Sahlan, Tania Surya Utami, Suraini Abd-Aziz, Patrick Cognet, Mohamed Kheireddine Aroua and Misri Gozan. Published with license by Taylor \& Francis Group, LLC. {\textcopyright} 2022, Published with license by Taylor \& Francis Group, LLC. {\textcopyright} 2022 Muhammad Arif Darmawan, Muhammad Yusuf Arya Ramadhan, Catia Angli Curie, Muhammad Sahlan, Tania Surya Utami, Suraini Abd-Aziz, Patrick Cognet, Mohamed Kheireddine Aroua and Misri Gozan.",

year = "2022",

doi = "10.1080/10942912.2022.2061990",

language = "English",

volume = "25",

pages = "780--791",

journal = "International Journal of Food Properties",

issn = "1094-2912",

publisher = "Taylor and Francis Ltd.",

number = "1",

}

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

N1 - Publisher Copyright: © 2022 Muhammad Arif Darmawan, Muhammad Yusuf Arya Ramadhan, Catia Angli Curie, Muhammad Sahlan, Tania Surya Utami, Suraini Abd-Aziz, Patrick Cognet, Mohamed Kheireddine Aroua and Misri Gozan. Published with license by Taylor & Francis Group, LLC. © 2022, Published with license by Taylor & Francis Group, LLC. © 2022 Muhammad Arif Darmawan, Muhammad Yusuf Arya Ramadhan, Catia Angli Curie, Muhammad Sahlan, Tania Surya Utami, Suraini Abd-Aziz, Patrick Cognet, Mohamed Kheireddine Aroua and Misri Gozan.

PY - 2022

Y1 - 2022

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 - Tengkawang butter

KW - cocoa butter equivalent (CBE)

KW - oxidation stability

KW - physicochemical properties

UR - https://www.scopus.com/pages/publications/85128319867

U2 - 10.1080/10942912.2022.2061990

DO - 10.1080/10942912.2022.2061990

M3 - Article

AN - SCOPUS:85128319867

SN - 1094-2912

VL - 25

SP - 780

EP - 791

JO - International Journal of Food Properties

JF - International Journal of Food Properties

IS - 1

ER -

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

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

Access to Document

Fingerprint

Cite this