Shelf life of indigenous tengkawang butter: Storage kinetic and effect of antioxidant to oxidation stability index.

ABSTRACT: Tengkawang butter is an indigenous and traditional butter from Borneo that can be a lipid source for pharmaceutical and food applications. Studies found that Tengkawang butter is a cheaper cocoa butter substitution without compromising its quality. However, the current storage method is still very traditional, resulting in faster deterioration of Tengkawang butter. This study aims to calculate and evaluate the storage kinetics model with the Arrhenius model and the tengkawang butter oxidation stability index analysis. Storage conditions were carried out at temperatures of -5, 5, 24, and 60 °C to predict the tengkawang butter storage kinetics model. The addition of antioxidants such as ascorbic acid, tocopherol, and lignin to tengkawang butter help increase the oxidation stability index. Th

SUBMITTER: Darmawan MA 

PROVIDER: S-EPMC10160515 | biostudies-literature | 2023 May

REPOSITORIES: biostudies-literature