Characteristics of rambutan (Nephelium lappaceum L.) seed fat fractions and their potential application as cocoa butter improver
The utilization of rambutan seed (Nephelium Lappaceum L.) to produce fat (RSF) and its fractionation could be one of the solutions for better waste management and for ensuring its sustainable utilization. In this study, RSF was fractionated by two-stage acetone fractionation and their physicochemic...
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| Format: | Article |
| Language: | English |
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Rynnye Lyan Resources
2020
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| Online Access: | https://eprints.ums.edu.my/id/eprint/25398/1/Characteristics%20of%20rambutan%20%28Nephelium%20lappaceum%20L.%29%20seed%20fat%20fractions%20and%20their%20potential%20application%20as%20cocoa%20butter%20improver.pdf |
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| author | Azzatul F. Jahurul Haque Akanda Norliza J. Norazlina M. R. Hasmadi Mamat Sharifudin Md Shaarani Patricia Matanjun Lee, Jau Shya |
| author_facet | Azzatul F. Jahurul Haque Akanda Norliza J. Norazlina M. R. Hasmadi Mamat Sharifudin Md Shaarani Patricia Matanjun Lee, Jau Shya |
| author_sort | Azzatul F. |
| collection | UMS |
| description | The utilization of rambutan seed (Nephelium Lappaceum L.) to produce fat (RSF) and its fractionation could be one of the solutions for better waste management and for ensuring
its sustainable utilization. In this study, RSF was fractionated by two-stage acetone fractionation and their physicochemical properties such as fatty acid compositions, iodine value (IV), free fatty acid (FFA), slip melting point (SMP), and solid fat content (SFC) were investigated. The solid fraction-III (F2-S) exhibited the highest SMP (49.03°C) and lowest IV (27.57 g I2/100 g). The major fatty acids in all solid fractions were stearic (15.1- 21.6%), oleic (25.0-35.5%), and arachidic (42.7-46.9%) acids. The SFC of F2-S at 20°C
(78.57%) and 35°C (22.95%) were found to be higher than solid fraction-I (F1-S),
indicating a harder solid fraction. This study revealed that by performing fractionation of
RSF, a cocoa butter improvers (CBI) could be prepared by blending them with other fats
that have the potential to be utilized in chocolate manufacturing in tropical countries. |
| first_indexed | 2024-03-06T03:03:23Z |
| format | Article |
| id | ums.eprints-25398 |
| institution | Universiti Malaysia Sabah |
| language | English |
| last_indexed | 2024-03-06T03:03:23Z |
| publishDate | 2020 |
| publisher | Rynnye Lyan Resources |
| record_format | dspace |
| spelling | ums.eprints-253982021-03-29T01:01:15Z https://eprints.ums.edu.my/id/eprint/25398/ Characteristics of rambutan (Nephelium lappaceum L.) seed fat fractions and their potential application as cocoa butter improver Azzatul F. Jahurul Haque Akanda Norliza J. Norazlina M. R. Hasmadi Mamat Sharifudin Md Shaarani Patricia Matanjun Lee, Jau Shya TX341-641 Nutrition. Foods and food supply The utilization of rambutan seed (Nephelium Lappaceum L.) to produce fat (RSF) and its fractionation could be one of the solutions for better waste management and for ensuring its sustainable utilization. In this study, RSF was fractionated by two-stage acetone fractionation and their physicochemical properties such as fatty acid compositions, iodine value (IV), free fatty acid (FFA), slip melting point (SMP), and solid fat content (SFC) were investigated. The solid fraction-III (F2-S) exhibited the highest SMP (49.03°C) and lowest IV (27.57 g I2/100 g). The major fatty acids in all solid fractions were stearic (15.1- 21.6%), oleic (25.0-35.5%), and arachidic (42.7-46.9%) acids. The SFC of F2-S at 20°C (78.57%) and 35°C (22.95%) were found to be higher than solid fraction-I (F1-S), indicating a harder solid fraction. This study revealed that by performing fractionation of RSF, a cocoa butter improvers (CBI) could be prepared by blending them with other fats that have the potential to be utilized in chocolate manufacturing in tropical countries. Rynnye Lyan Resources 2020 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/25398/1/Characteristics%20of%20rambutan%20%28Nephelium%20lappaceum%20L.%29%20seed%20fat%20fractions%20and%20their%20potential%20application%20as%20cocoa%20butter%20improver.pdf Azzatul F. and Jahurul Haque Akanda and Norliza J. and Norazlina M. R. and Hasmadi Mamat and Sharifudin Md Shaarani and Patricia Matanjun and Lee, Jau Shya (2020) Characteristics of rambutan (Nephelium lappaceum L.) seed fat fractions and their potential application as cocoa butter improver. Food Research. ISSN 2550-2166 |
| spellingShingle | TX341-641 Nutrition. Foods and food supply Azzatul F. Jahurul Haque Akanda Norliza J. Norazlina M. R. Hasmadi Mamat Sharifudin Md Shaarani Patricia Matanjun Lee, Jau Shya Characteristics of rambutan (Nephelium lappaceum L.) seed fat fractions and their potential application as cocoa butter improver |
| title | Characteristics of rambutan (Nephelium lappaceum L.) seed fat fractions and their potential application as cocoa butter improver |
| title_full | Characteristics of rambutan (Nephelium lappaceum L.) seed fat fractions and their potential application as cocoa butter improver |
| title_fullStr | Characteristics of rambutan (Nephelium lappaceum L.) seed fat fractions and their potential application as cocoa butter improver |
| title_full_unstemmed | Characteristics of rambutan (Nephelium lappaceum L.) seed fat fractions and their potential application as cocoa butter improver |
| title_short | Characteristics of rambutan (Nephelium lappaceum L.) seed fat fractions and their potential application as cocoa butter improver |
| title_sort | characteristics of rambutan nephelium lappaceum l seed fat fractions and their potential application as cocoa butter improver |
| topic | TX341-641 Nutrition. Foods and food supply |
| url | https://eprints.ums.edu.my/id/eprint/25398/1/Characteristics%20of%20rambutan%20%28Nephelium%20lappaceum%20L.%29%20seed%20fat%20fractions%20and%20their%20potential%20application%20as%20cocoa%20butter%20improver.pdf |
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