Bambangan (Mangifera pajang ) kernel fat: a potential new source of cocoa butter alternative

Akanda, Md Jahurul Haque and Soon, Y. and Shaarani, Sharifudin Md and Mamat, Hasmadi and Mansoor, A.H. and Sarker, Md Zaidul Islam and Lee, J.S. and Ali, Md. Eaqub and Ghafoor, Kashif and Zzaman, Wahidu and Jinap, Selamat (2018) Bambangan (Mangifera pajang ) kernel fat: a potential new source of cocoa butter alternative. International Journal of Food Science & Technology, 53 (7). pp. 1689-1697. ISSN 0950-5423

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Official URL: https://doi.org/10.1111/ijfs.13753

Abstract

Bambangan (Mangifera pajang) is one of the underutilised tropical fruits found in the Borneo islands (Malaysia, Indonesia and Brunei). The physicochemical and thermal properties of bambangan kernel fat (BKF) were investigated in an effort to identify an innovative fat that could be exploited in confectionery applications. The fatty acids and triglyceride (TG) contents, melting behaviour and solid fat content (SFC) of the BKF were determined by various chromatographic and thermal techniques. BKF had three main TGs, namely 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol (POS) (11.6%), 1,3-distearoyl-2-oleoyl-glycerol (SOS) (28.7%) and 1-stearoyl-2,3-dioleoyl-glycerol (SOO) (11.2%), with SOS being the major component. Stearic, oleic and palmitic acids were the dominant fatty acids with the area percentage of 36.4%, 44.5% and 8.4%, respectively. The melting behaviour indicated a single curve with only one maximum shoulder. With respect to the physicochemical and thermal properties, BKF is ideal for use in formulations (blending components) as an alternative to CB in food products, especially confectionary products.

Item Type: Article
Uncontrolled Keywords: Bambangan kernel fat; cocoa butter alternative; fatty acids; melting behaviour; solid fat content; triglycerides
Subjects: Q Science > Q Science (General)
Divisions: Deputy Vice Chancellor (Research & Innovation) Office > Nanotechnology & Catalysis Research Centre
Depositing User: Ms. Juhaida Abd Rahim
Date Deposited: 05 Aug 2019 04:01
Last Modified: 05 Aug 2019 04:01
URI: http://eprints.um.edu.my/id/eprint/21764

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