Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends
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...
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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/24353/1/Physicochemical%20properties%20of%20cocoa%20butter%20replacers%20from%20supercritical%20carbon%20dioxide%20extracted%20mango%20seed%20fat%20and%20palm%20oil%20mid.pdf |
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| author | Jahurul M.H.A Zaidul I.S.M Sahena Ferdosh Sharifudin Md. Shaarani Norulaini, N. N. Md. Eaqub Ali Hasmadi Mamat Ghafoor, Kashif Wahidu Zzaman Omar, A. K. M. |
| author_facet | Jahurul M.H.A Zaidul I.S.M Sahena Ferdosh Sharifudin Md. Shaarani Norulaini, N. N. Md. Eaqub Ali Hasmadi Mamat Ghafoor, Kashif Wahidu Zzaman Omar, A. K. M. |
| author_sort | Jahurul M.H.A |
| collection | UMS |
| description | 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. |
| first_indexed | 2024-03-06T03:01:51Z |
| format | Article |
| id | ums.eprints-24353 |
| institution | Universiti Malaysia Sabah |
| language | English |
| last_indexed | 2024-03-06T03:01:51Z |
| publishDate | 2018 |
| record_format | dspace |
| spelling | ums.eprints-243532019-12-12T07:52:04Z https://eprints.ums.edu.my/id/eprint/24353/ Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends Jahurul M.H.A Zaidul I.S.M Sahena Ferdosh Sharifudin Md. Shaarani Norulaini, N. N. Md. Eaqub Ali Hasmadi Mamat Ghafoor, Kashif Wahidu Zzaman Omar, A. K. M. TP Chemical technology 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. 2018-02 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/24353/1/Physicochemical%20properties%20of%20cocoa%20butter%20replacers%20from%20supercritical%20carbon%20dioxide%20extracted%20mango%20seed%20fat%20and%20palm%20oil%20mid.pdf Jahurul M.H.A and Zaidul I.S.M and Sahena Ferdosh and Sharifudin Md. Shaarani and Norulaini, N. N. and Md. Eaqub Ali and Hasmadi Mamat and Ghafoor, Kashif and Wahidu Zzaman and Omar, A. K. M. (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. |
| spellingShingle | TP Chemical technology Jahurul M.H.A Zaidul I.S.M Sahena Ferdosh Sharifudin Md. Shaarani Norulaini, N. N. Md. Eaqub Ali Hasmadi Mamat Ghafoor, Kashif Wahidu Zzaman Omar, A. K. M. Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends |
| title | Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends |
| title_full | Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends |
| title_fullStr | Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends |
| title_full_unstemmed | Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends |
| title_short | Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends |
| title_sort | physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid fraction blends |
| topic | TP Chemical technology |
| url | https://eprints.ums.edu.my/id/eprint/24353/1/Physicochemical%20properties%20of%20cocoa%20butter%20replacers%20from%20supercritical%20carbon%20dioxide%20extracted%20mango%20seed%20fat%20and%20palm%20oil%20mid.pdf |
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