Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends

Akanda, Md Jahurul Haque and Sarker, Md Zaidul Islam and Ferdosh, Sahena and Sharifudin, M.S. and Norulaini, Nik Ab Rahman Nik and Ali, Md. Eaqub and Mamat, Hasmadi and Ghafoor, Kashif and Zzaman, Wahidu and Omar, Abdul K. Mohd (2018) Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends. International Food Research Journal, 25 (1). pp. 143-149. ISSN 1985-4668

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Official URL: http://www.ifrj.upm.edu.my/25%20(01)%202018/(18).p...

Abstract

Supercritical carbon dioxide (scCO2) extracted mango seed fat (MSF) was blended with palm oil mid-fraction (POMF) to obtain cocoa butter replacers (CBRs). The fatty acid constituents and physicochemical properties of the formulated blends were analysed by gas chromatography (GC). In this study, the fatty acid constituents and other physicochemical properties such as iodine value (43.2 to 43.4 g I2/100 g fat), saponification value (195.7 to 195.9 mg KOH/g fat), acid value (2.1 to 2.7%), and slip melting point (33.8 to 34.9°C) of blends MSF/POMF at ratios 85/15, 80/20, 75/25, and 70/30 were found similar to the physicochemical properties of commercial cocoa butter. Thus, it could be concluded that the MSF/POMF blends that are blends 85/15, 80/20, 75/25, and 70/30 (3 to 6) could be suggested as CBRs in terms of the physicochemical properties like fatty acid constituents, iodine, saponification and acid values and slip melting point.

Item Type: Article
Uncontrolled Keywords: Antiradical activity; Bioactive compounds; Melon jam; Quality
Subjects: Q Science > Q Science (General)
R Medicine > RS Pharmacy and materia medica
Divisions: Deputy Vice Chancellor (Research & Innovation) Office > Nanotechnology & Catalysis Research Centre
Depositing User: Ms. Juhaida Abd Rahim
Date Deposited: 05 Aug 2019 04:53
Last Modified: 05 Aug 2019 04:53
URI: http://eprints.um.edu.my/id/eprint/21766

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