出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Assessment of butter authenticity in combination with animal fat is a major challenge. Changing the butter composition can affect crystallization and polymorphism properties. The purpose of this study was to evaluate the thermal behavior of butter combined with (0-15% w/w) bovine tallow using Digital Calorimetric Scanning, and to determine fatty acid profile and isothermal microstructure in order to complete DSC data. According to the statistical analysis, obtained L_Pseudo equations show that in the crystallization curve, with increase of bovine tallow percentage in the butter, the onset temperature of peak 1 and amount of heat released in peak 2 increased and the onset temperature of peak 2 decreased and peak 1 became wider. In the melting curves, with increase of bovine tallow percentage, the onset temperature of peaks 1 and 2 increased. Regarding the value of R2, the onset temperature of peak 2 in the melting curve had capability of estimation 78%. The crystal morphology of butter samples was different and with increased temperature, larger crystals were observed. In general, scans of calorimetric results revealed that DSC is a valuable method for studying butter in combination with animal fat and also can be utilized for distinguishing pure fat from adulterated one.
