Cocoa butter replacers from blends of mango seed fat extracted by supercritical carbon dioxide and palm stearin

被引：35

作者：

Jahurul, M. H. A. ^{[1
,2
]}

Zaidul, I. S. M. ^{[3
]}

Norulaini, N. A. Nik ^{[4
]}

Sahena, F. ^{[1
]}

Kamaruzzaman, B. Y. ^{[5
]}

Ghafoor, Kashif ^{[6
]}

Omar, A. K. M. ^{[1
]}

机构：

[1] Univ Sains Malaysia, Sch Ind Technol, Minden 11800, Penang, Malaysia

[2] UCSI Univ, Fac Sci Appl, Dept Food Sci & Nutr, Kuala Lumpur 56000, Malaysia

[3] Int Islamic Univ, Fac Pharm, Kuantan 25200, Pahang D M, Malaysia

[4] Univ Sains Malaysia, Sch Distance Educ, Minden 11800, Penang, Malaysia

[5] Int Islamic Univ, Fac Sci, Kuantan 25200, Pahang D M, Malaysia

[6] King Saud Univ, Dept Food Sci & Nutr, Riyadh 11451, Saudi Arabia

来源：

FOOD RESEARCH INTERNATIONAL | 2014年 / 65卷

关键词：

Cocoa butter replacers; Mango by-products; Mango seed fat; Palm stearin; Physico-chemical properties; MANGIFERA-INDICA; OXIDATIVE STABILITY; KERNEL FAT; OIL; VARIETIES; CHOCOLATE; PRODUCTS; L;

D O I：

10.1016/j.foodres.2014.06.039

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Mango seeds are waste agro-industrial by-products produced in large quantities in the tropical countries. Supercritical fluid extraction was used for the extraction of high quality mango seed fat from mango seed wastes. The supercritical fluid extracted mango seed fat (MSF) was blended with palm stearin (PS) at different ratios to obtain cocoa butter replacers (CBRs). A total of 10 blends were formulated and the fatty acid constituents and physicochemical properties of these blends were analyzed. Four blends of MSF/PS (90/10, 85/15, 80/20 and 75/25) possessed fatty acid constituents, iodine value (41.8 to 42.4 g I-2/100 g fat), saponification value (195.7 to 195.9 mg KOH/g fat), acid value (2.4 to 2.9%) and slip melting point (37.7 to 39.9 degrees C) similar to those of commercial cocoa butter. Thus, these blends were considered recommendable as CBRs, due to their fatty acid constituents, iodine value, slip melting point, saponification value, and acid value consistent with cocoa butter. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：401 / 406

页数：6

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