Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative
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 conf...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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2018
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| Online Access: | https://eprints.ums.edu.my/id/eprint/24262/1/Bambangan%20Mangifera%20pajan%20kernel%20fat%20%20a%20potential%20new%20source%20of%20cocoa%20butter%20alternative.pdf |
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| author | Md Jahurul Haque Akanda Y. Soon Sharifudin Md. Shaarani Hasmadi Mamat Mansoor Abdul Hamid I. S. M. Zaidul Lee, Jau Shya Md. Eaqub Ali Kashif Ghafoor Wahidu Zzaman S. Jinap |
| author_facet | Md Jahurul Haque Akanda Y. Soon Sharifudin Md. Shaarani Hasmadi Mamat Mansoor Abdul Hamid I. S. M. Zaidul Lee, Jau Shya Md. Eaqub Ali Kashif Ghafoor Wahidu Zzaman S. Jinap |
| author_sort | Md Jahurul Haque Akanda |
| collection | UMS |
| description | 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. |
| first_indexed | 2024-03-06T03:01:44Z |
| format | Article |
| id | ums.eprints-24262 |
| institution | Universiti Malaysia Sabah |
| language | English |
| last_indexed | 2024-03-06T03:01:44Z |
| publishDate | 2018 |
| record_format | dspace |
| spelling | ums.eprints-242622019-12-04T01:07:45Z https://eprints.ums.edu.my/id/eprint/24262/ Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative Md Jahurul Haque Akanda Y. Soon Sharifudin Md. Shaarani Hasmadi Mamat Mansoor Abdul Hamid I. S. M. Zaidul Lee, Jau Shya Md. Eaqub Ali Kashif Ghafoor Wahidu Zzaman S. Jinap T Technology (General) 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. 2018 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/24262/1/Bambangan%20Mangifera%20pajan%20kernel%20fat%20%20a%20potential%20new%20source%20of%20cocoa%20butter%20alternative.pdf Md Jahurul Haque Akanda and Y. Soon and Sharifudin Md. Shaarani and Hasmadi Mamat and Mansoor Abdul Hamid and I. S. M. Zaidul and Lee, Jau Shya and Md. Eaqub Ali and Kashif Ghafoor and Wahidu Zzaman and S. Jinap (2018) Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative. International Journal of Food Science and Technology, 53. pp. 1689-1697. http://doi:10.1111/ijfs.13753 |
| spellingShingle | T Technology (General) Md Jahurul Haque Akanda Y. Soon Sharifudin Md. Shaarani Hasmadi Mamat Mansoor Abdul Hamid I. S. M. Zaidul Lee, Jau Shya Md. Eaqub Ali Kashif Ghafoor Wahidu Zzaman S. Jinap Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative |
| title | Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative |
| title_full | Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative |
| title_fullStr | Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative |
| title_full_unstemmed | Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative |
| title_short | Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative |
| title_sort | bambangan mangifera pajang kernel fat a potential new source of cocoa butter alternative |
| topic | T Technology (General) |
| url | https://eprints.ums.edu.my/id/eprint/24262/1/Bambangan%20Mangifera%20pajan%20kernel%20fat%20%20a%20potential%20new%20source%20of%20cocoa%20butter%20alternative.pdf |
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