Hard cocoa butter replacers from mango seed fat and palm stearin

Hard cocoa butter replacers from mango seed fat and palm stearin

The blending effects of mango seed fat (MSF), extracted using supercritical fluid, and palm stearin (PS) to formulate hard cocoa butter replacers (CBRs), were investigated. The triglycerides (TG), thermal properties and solid fat content (SFC) of the formulated blends were determined using different...

Full description

Bibliographic Details
Main Authors: Jahurul, Md. Haque Akanda, Sarker, Md. Zaidul Islam, Nik Ab Rahman, Nik Norulaini, Ferdosh, Sahena, Abedin, Md. Zainul, Mohamed, Awang, Abd Kadir, Mohd Omar
Format: Article
Language:English
English
Published: Elsevier 2014
Subjects:
QD Chemistry
Online Access:http://irep.iium.edu.my/33159/
http://irep.iium.edu.my/33159/
http://irep.iium.edu.my/33159/
http://irep.iium.edu.my/33159/1/cocoa.pdf
http://irep.iium.edu.my/33159/4/33159_Hard%20cocoa%20butter%20replacers%20from%20mango%20seed%20fat%20and%20palm%20stearin.SCOPUSpdf.pdf
id iium-33159
recordtype eprints
spelling iium-331592017-09-14T02:00:17Z http://irep.iium.edu.my/33159/ Hard cocoa butter replacers from mango seed fat and palm stearin Jahurul, Md. Haque Akanda Sarker, Md. Zaidul Islam Nik Ab Rahman, Nik Norulaini Ferdosh, Sahena Abedin, Md. Zainul Mohamed, Awang Abd Kadir, Mohd Omar QD Chemistry The blending effects of mango seed fat (MSF), extracted using supercritical fluid, and palm stearin (PS) to formulate hard cocoa butter replacers (CBRs), were investigated. The triglycerides (TG), thermal properties and solid fat content (SFC) of the formulated blends were determined using different chromatographic and thermal techniques. All the blends had three main TGs; namely, 1,3-dipalmitoyl-2-oleoylglycerol (POP) (8.6 to 17.7%), 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol (POS) (12.6 to 19.6%), and 1,3-distearoyl-2-oleoyl-glycerol (SOS) (37.2 to 31.4%), with SOS being the major component. The melting peak temperatures gradually increased and shifted towards higher temperatures with PS. The crystallization onset temperatures increased, while the offset decreased with PS. The SFC did not drop to 0% at 37.5 °C, which was shifted to 0% at and above 40 °C for some blends. The studies revealed that CBRs could be prepared by blending MSF and PS, and they could be utilized by chocolate manufacturers in tropical countries. Elsevier 2014 Article PeerReviewed application/pdf en http://irep.iium.edu.my/33159/1/cocoa.pdf application/pdf en http://irep.iium.edu.my/33159/4/33159_Hard%20cocoa%20butter%20replacers%20from%20mango%20seed%20fat%20and%20palm%20stearin.SCOPUSpdf.pdf Jahurul, Md. Haque Akanda and Sarker, Md. Zaidul Islam and Nik Ab Rahman, Nik Norulaini and Ferdosh, Sahena and Abedin, Md. Zainul and Mohamed, Awang and Abd Kadir, Mohd Omar (2014) Hard cocoa butter replacers from mango seed fat and palm stearin. Food Chemistry, 154. pp. 323-329. ISSN 0308-8146 http://dx.doi.org/10.1016/j.foodchem.2013.11.098 10.1016/j.foodchem.2013.11.098
repository_type Digital Repository
institution_category Local University
institution International Islamic University Malaysia
building IIUM Repository
collection Online Access
language English
English
topic QD Chemistry
spellingShingle QD Chemistry
Jahurul, Md. Haque Akanda
Sarker, Md. Zaidul Islam
Nik Ab Rahman, Nik Norulaini
Ferdosh, Sahena
Abedin, Md. Zainul
Mohamed, Awang
Abd Kadir, Mohd Omar
Hard cocoa butter replacers from mango seed fat and palm stearin
description The blending effects of mango seed fat (MSF), extracted using supercritical fluid, and palm stearin (PS) to formulate hard cocoa butter replacers (CBRs), were investigated. The triglycerides (TG), thermal properties and solid fat content (SFC) of the formulated blends were determined using different chromatographic and thermal techniques. All the blends had three main TGs; namely, 1,3-dipalmitoyl-2-oleoylglycerol (POP) (8.6 to 17.7%), 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol (POS) (12.6 to 19.6%), and 1,3-distearoyl-2-oleoyl-glycerol (SOS) (37.2 to 31.4%), with SOS being the major component. The melting peak temperatures gradually increased and shifted towards higher temperatures with PS. The crystallization onset temperatures increased, while the offset decreased with PS. The SFC did not drop to 0% at 37.5 °C, which was shifted to 0% at and above 40 °C for some blends. The studies revealed that CBRs could be prepared by blending MSF and PS, and they could be utilized by chocolate manufacturers in tropical countries.
format Article
author Jahurul, Md. Haque Akanda
Sarker, Md. Zaidul Islam
Nik Ab Rahman, Nik Norulaini
Ferdosh, Sahena
Abedin, Md. Zainul
Mohamed, Awang
Abd Kadir, Mohd Omar
author_facet Jahurul, Md. Haque Akanda
Sarker, Md. Zaidul Islam
Nik Ab Rahman, Nik Norulaini
Ferdosh, Sahena
Abedin, Md. Zainul
Mohamed, Awang
Abd Kadir, Mohd Omar
author_sort Jahurul, Md. Haque Akanda
title Hard cocoa butter replacers from mango seed fat and palm stearin
title_short Hard cocoa butter replacers from mango seed fat and palm stearin
title_full Hard cocoa butter replacers from mango seed fat and palm stearin
title_fullStr Hard cocoa butter replacers from mango seed fat and palm stearin
title_full_unstemmed Hard cocoa butter replacers from mango seed fat and palm stearin
title_sort hard cocoa butter replacers from mango seed fat and palm stearin
publisher Elsevier
publishDate 2014
url http://irep.iium.edu.my/33159/
http://irep.iium.edu.my/33159/
http://irep.iium.edu.my/33159/
http://irep.iium.edu.my/33159/1/cocoa.pdf
http://irep.iium.edu.my/33159/4/33159_Hard%20cocoa%20butter%20replacers%20from%20mango%20seed%20fat%20and%20palm%20stearin.SCOPUSpdf.pdf
first_indexed 2023-09-18T20:47:54Z
last_indexed 2023-09-18T20:47:54Z
_version_ 1777409798558449664

Similar Items