Improvement of melting and crystallization properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique
The search for hard fats is increasing by the day due to their demand for industrial purposes. Rambutan seed fat (RSF) was fractionated prior to investigate the melting and crystallisation behaviours, triacylglycerols (TAGs), and morphology using different chromatographic and thermal techniques. The...
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| Format: | Article |
| Jezik: | English |
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Institute of Food Science & Technology
2020
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| Online dostop: | https://eprints.ums.edu.my/id/eprint/26213/1/Improvement%20of%20melting%20and%20crystallisation%20properties%20of%20rambutan%20seed%20fat%20as%20cocoa%20butter%20improver%20by%20two%E2%80%90stage%20fractionation%20technique.pdf |
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| author | Azzatul Jahurul Haque Akanda J. Norliza M.R. Norazlina Hasmadi Mamat Shaarani Md. Sharifudin Patricia @ Patricia Clementina Matanjun Jau, Shya Lee A. Shihabul Noorakmar Ab. Wahab |
| author_facet | Azzatul Jahurul Haque Akanda J. Norliza M.R. Norazlina Hasmadi Mamat Shaarani Md. Sharifudin Patricia @ Patricia Clementina Matanjun Jau, Shya Lee A. Shihabul Noorakmar Ab. Wahab |
| author_sort | Azzatul |
| collection | UMS |
| description | The search for hard fats is increasing by the day due to their demand for industrial purposes. Rambutan seed fat (RSF) was fractionated prior to investigate the melting and crystallisation behaviours, triacylglycerols (TAGs), and morphology using different chromatographic and thermal techniques. The increasing trends were observed for high‐melting symmetrical monounsaturated TAGs such as 1,3‐distearoyl‐2‐oleoyl‐glycerol and 1‐palmitoyl‐3‐stearoyl‐2‐oleoyl‐glycerol in both solid fractions upon fractionation. The solid fractions (F1‐S) and (F2‐S) exhibited small peaks towards low melting area and big peaks towards high melting area with the offset temperatures of 35.29–48.75 °C and 43.58–52.70 °C with significantly higher enthalpies (93.49 and 105.13 J g−1) upon fractionation. F2‐S showed the densely packed microstructure compared to that of crude RSF and F1‐S. Based on the thermal behaviours as well as morphology of RSF fractions, cocoa butter improver could be prepared that has the potential to be utilised in chocolate manufacturing in tropical countries. |
| first_indexed | 2024-03-06T03:05:03Z |
| format | Article |
| id | ums.eprints-26213 |
| institution | Universiti Malaysia Sabah |
| language | English |
| last_indexed | 2024-03-06T03:05:03Z |
| publishDate | 2020 |
| publisher | Institute of Food Science & Technology |
| record_format | dspace |
| spelling | ums.eprints-262132020-10-27T10:25:32Z https://eprints.ums.edu.my/id/eprint/26213/ Improvement of melting and crystallization properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique Azzatul Jahurul Haque Akanda J. Norliza M.R. Norazlina Hasmadi Mamat Shaarani Md. Sharifudin Patricia @ Patricia Clementina Matanjun Jau, Shya Lee A. Shihabul Noorakmar Ab. Wahab The search for hard fats is increasing by the day due to their demand for industrial purposes. Rambutan seed fat (RSF) was fractionated prior to investigate the melting and crystallisation behaviours, triacylglycerols (TAGs), and morphology using different chromatographic and thermal techniques. The increasing trends were observed for high‐melting symmetrical monounsaturated TAGs such as 1,3‐distearoyl‐2‐oleoyl‐glycerol and 1‐palmitoyl‐3‐stearoyl‐2‐oleoyl‐glycerol in both solid fractions upon fractionation. The solid fractions (F1‐S) and (F2‐S) exhibited small peaks towards low melting area and big peaks towards high melting area with the offset temperatures of 35.29–48.75 °C and 43.58–52.70 °C with significantly higher enthalpies (93.49 and 105.13 J g−1) upon fractionation. F2‐S showed the densely packed microstructure compared to that of crude RSF and F1‐S. Based on the thermal behaviours as well as morphology of RSF fractions, cocoa butter improver could be prepared that has the potential to be utilised in chocolate manufacturing in tropical countries. Institute of Food Science & Technology 2020 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/26213/1/Improvement%20of%20melting%20and%20crystallisation%20properties%20of%20rambutan%20seed%20fat%20as%20cocoa%20butter%20improver%20by%20two%E2%80%90stage%20fractionation%20technique.pdf Azzatul and Jahurul Haque Akanda and J. Norliza and M.R. Norazlina and Hasmadi Mamat and Shaarani Md. Sharifudin and Patricia @ Patricia Clementina Matanjun and Jau, Shya Lee and A. Shihabul Noorakmar Ab. Wahab (2020) Improvement of melting and crystallization properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique. International Journal of Food Science and Technology. https://doi.org/10.1111/ijfs.14772 |
| spellingShingle | Azzatul Jahurul Haque Akanda J. Norliza M.R. Norazlina Hasmadi Mamat Shaarani Md. Sharifudin Patricia @ Patricia Clementina Matanjun Jau, Shya Lee A. Shihabul Noorakmar Ab. Wahab Improvement of melting and crystallization properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique |
| title | Improvement of melting and crystallization properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique |
| title_full | Improvement of melting and crystallization properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique |
| title_fullStr | Improvement of melting and crystallization properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique |
| title_full_unstemmed | Improvement of melting and crystallization properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique |
| title_short | Improvement of melting and crystallization properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique |
| title_sort | improvement of melting and crystallization properties of rambutan seed fat as cocoa butter improver by two stage fractionation technique |
| url | https://eprints.ums.edu.my/id/eprint/26213/1/Improvement%20of%20melting%20and%20crystallisation%20properties%20of%20rambutan%20seed%20fat%20as%20cocoa%20butter%20improver%20by%20two%E2%80%90stage%20fractionation%20technique.pdf |
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