Characterization of crystallization and melting profiles of blends of mango seed fat and palm oil mid-fraction as cocoa butter replacers using differential scanning calorimetry and pulse nuclear magnetic resonance

Characterization of crystallization and melting profiles of blends of mango seed fat and palm oil mid-fraction as cocoa butter replacers using differential scanning calorimetry and pulse nuclear magnetic resonance

Mango seed fat (MSF) and palm oil mid-fraction (POMF) blends were stabilized prior to investigate crystalliza- tion and melting behavior, solid fat content (SFC) and triglyceride compositions. Ten blends at various ratios of MSF/POMF, 95/5 (blend 1), 90/10 (blend 2), 85/15 (blend 3), 80/20 (blend...

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Main Authors: Jahurul, Md. Haque Akanda, Sarker, Md. Zaidul Islam, Nik Ab Rahman, Nik Norulaini, Ferdosh, Sahena, Abedin, Md. Zainul, Ghafoor, Kashif, Abd Kadir, Mohd Omar
Format: Article
Language:English
English
Published: Elsevier 2014
Subjects:
QD Chemistry
Online Access:http://irep.iium.edu.my/33160/
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spelling iium-331602017-09-19T08:40:25Z http://irep.iium.edu.my/33160/ Characterization of crystallization and melting profiles of blends of mango seed fat and palm oil mid-fraction as cocoa butter replacers using differential scanning calorimetry and pulse nuclear magnetic resonance Jahurul, Md. Haque Akanda Sarker, Md. Zaidul Islam Nik Ab Rahman, Nik Norulaini Ferdosh, Sahena Abedin, Md. Zainul Ghafoor, Kashif Abd Kadir, Mohd Omar QD Chemistry Mango seed fat (MSF) and palm oil mid-fraction (POMF) blends were stabilized prior to investigate crystalliza- tion and melting behavior, solid fat content (SFC) and triglyceride compositions. Ten blends at various ratios of MSF/POMF, 95/5 (blend 1), 90/10 (blend 2), 85/15 (blend 3), 80/20 (blend 4), 75/25 (blend 5), 70/30 (blend 6), 65/35 (blend 7), 60/40 (blend 8), 55/45 (blend 9), 50/50 (blend 10) were used in this study. Results showed that the major triglyceride ranges in all blends were from 11 to 38.8% 1,3-dipalmitoyl-2-oleoyl-glycerol (POP), from 22.1 to 36.9% 1,3-distearoyl-2-oleoyl-glycerol (SOS), and from 15.4 to 16.2% 1-palmitoyl-3-stearoyl-2- oleoyl-glycerol (POS), respectively. The melting behavior indicated a single curve with only one maximum and one small shoulder for the blends of 3 to 6. The blends having 70, 75, 80, and 85% of MSF showed similar crystallization pattern with a single curve having one maximum peak heights at temperatures of 10.17, 10.58, 11.54, and 11.66 °C. The SFC of the blends no. 1 to 5 was found to be close to these SFC of commercial CB at 10 to 20 °C temperatures. A multiple regression equation was developed which showed strong correlations between triglycerides of blends 1 to 10 and their properties. The studies revealed that preparation of green quality cocoa butter replacers (CBRs) is possible using MSF and POMF. Elsevier 2014 Article PeerReviewed application/pdf en http://irep.iium.edu.my/33160/1/1-s2.0-S096399691300598X-main.pdf application/pdf en http://irep.iium.edu.my/33160/4/33160_Characterization%20of%20crystallization%20and%20melting%20profiles_SCOPUS.pdf Jahurul, Md. Haque Akanda and Sarker, Md. Zaidul Islam and Nik Ab Rahman, Nik Norulaini and Ferdosh, Sahena and Abedin, Md. Zainul and Ghafoor, Kashif and Abd Kadir, Mohd Omar (2014) Characterization of crystallization and melting profiles of blends of mango seed fat and palm oil mid-fraction as cocoa butter replacers using differential scanning calorimetry and pulse nuclear magnetic resonance. Food Research International, 55 (1). pp. 103-109. ISSN 0963-9969 http://dx.doi.org/10.1016/j.foodres.2013.10.050 10.1016/j.foodres.2013.10.050
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
Ghafoor, Kashif
Abd Kadir, Mohd Omar
Characterization of crystallization and melting profiles of blends of mango seed fat and palm oil mid-fraction as cocoa butter replacers using differential scanning calorimetry and pulse nuclear magnetic resonance
description Mango seed fat (MSF) and palm oil mid-fraction (POMF) blends were stabilized prior to investigate crystalliza- tion and melting behavior, solid fat content (SFC) and triglyceride compositions. Ten blends at various ratios of MSF/POMF, 95/5 (blend 1), 90/10 (blend 2), 85/15 (blend 3), 80/20 (blend 4), 75/25 (blend 5), 70/30 (blend 6), 65/35 (blend 7), 60/40 (blend 8), 55/45 (blend 9), 50/50 (blend 10) were used in this study. Results showed that the major triglyceride ranges in all blends were from 11 to 38.8% 1,3-dipalmitoyl-2-oleoyl-glycerol (POP), from 22.1 to 36.9% 1,3-distearoyl-2-oleoyl-glycerol (SOS), and from 15.4 to 16.2% 1-palmitoyl-3-stearoyl-2- oleoyl-glycerol (POS), respectively. The melting behavior indicated a single curve with only one maximum and one small shoulder for the blends of 3 to 6. The blends having 70, 75, 80, and 85% of MSF showed similar crystallization pattern with a single curve having one maximum peak heights at temperatures of 10.17, 10.58, 11.54, and 11.66 °C. The SFC of the blends no. 1 to 5 was found to be close to these SFC of commercial CB at 10 to 20 °C temperatures. A multiple regression equation was developed which showed strong correlations between triglycerides of blends 1 to 10 and their properties. The studies revealed that preparation of green quality cocoa butter replacers (CBRs) is possible using MSF and POMF.
format Article
author Jahurul, Md. Haque Akanda
Sarker, Md. Zaidul Islam
Nik Ab Rahman, Nik Norulaini
Ferdosh, Sahena
Abedin, Md. Zainul
Ghafoor, Kashif
Abd Kadir, Mohd Omar
author_facet Jahurul, Md. Haque Akanda
Sarker, Md. Zaidul Islam
Nik Ab Rahman, Nik Norulaini
Ferdosh, Sahena
Abedin, Md. Zainul
Ghafoor, Kashif
Abd Kadir, Mohd Omar
author_sort Jahurul, Md. Haque Akanda
title Characterization of crystallization and melting profiles of blends of mango seed fat and palm oil mid-fraction as cocoa butter replacers using differential scanning calorimetry and pulse nuclear magnetic resonance
title_short Characterization of crystallization and melting profiles of blends of mango seed fat and palm oil mid-fraction as cocoa butter replacers using differential scanning calorimetry and pulse nuclear magnetic resonance
title_full Characterization of crystallization and melting profiles of blends of mango seed fat and palm oil mid-fraction as cocoa butter replacers using differential scanning calorimetry and pulse nuclear magnetic resonance
title_fullStr Characterization of crystallization and melting profiles of blends of mango seed fat and palm oil mid-fraction as cocoa butter replacers using differential scanning calorimetry and pulse nuclear magnetic resonance
title_full_unstemmed Characterization of crystallization and melting profiles of blends of mango seed fat and palm oil mid-fraction as cocoa butter replacers using differential scanning calorimetry and pulse nuclear magnetic resonance
title_sort characterization of crystallization and melting profiles of blends of mango seed fat and palm oil mid-fraction as cocoa butter replacers using differential scanning calorimetry and pulse nuclear magnetic resonance
publisher Elsevier
publishDate 2014
url http://irep.iium.edu.my/33160/
http://irep.iium.edu.my/33160/
http://irep.iium.edu.my/33160/
http://irep.iium.edu.my/33160/1/1-s2.0-S096399691300598X-main.pdf
http://irep.iium.edu.my/33160/4/33160_Characterization%20of%20crystallization%20and%20melting%20profiles_SCOPUS.pdf
first_indexed 2023-09-18T20:47:54Z
last_indexed 2023-09-18T20:47:54Z
_version_ 1777409798696861696

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