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

Darmawan, Muhammad Arif and Ramadhan, Muhammad Yusuf Arya and Curie, Catia Angli and Sahlan, Muhammad and Utami, Tania Surya and Abd-Aziz, Suraini and Cognet, Patrick and Aroua, Mohamed Kheireddine and Gozan, Misri (2022) Physicochemical and oxidative stability of indigenous traditional tengkawang butter as potential cocoa butter equivalent (CBE). International Journal of Food Properties, 25 (1). pp. 780-791. ISSN 1094-2912

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).