Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives

Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives

The aim of this study was to investigate the thermal properties of bambangan kernel fat (BKF) and palm stearin (PS) blends and their possibility as cocoa butter alternatives. The triglycerides, thermal behaviors, and crystal morphology of the BKF and PS blends were determined using high performance...

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Bibliographic Details
Main Authors: Md Jahurul Haque Akanda, L.L. Ping, Sharifudin Md. Shaarani, Hasmadi Mamat, Mansoor Abdul Hamid, Lee Jau Shya, Noorakmar Ab. Wahab, Amir Husni Mohd Shariff, S. Jinap, A.K. Mohd Omar, I.S.M. Zaidul
Format: Article
Language:English
English
Published: Elsevier Ltd. 2019
Subjects:
SB354-402 Fruit and fruit culture
TX341-641 Nutrition. Foods and food supply
Online Access:https://eprints.ums.edu.my/id/eprint/30238/1/Thermal%20properties%2C%20triglycerides%20and%20crystal%20morphology%20of%20bambangan%20%28Mangifera%20pajang%29%20kernel%20fat%20and%20palm%20stearin%20blends%20as%20cocoa%20butter%20alternatives%20ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/30238/2/Thermal%20properties%2C%20triglycerides%20and%20crystal%20morphology%20of%20bambangan%20%28Mangifera%20pajang%29%20kernel%20fat%20and%20palm%20stearin%20blends%20as%20cocoa%20butter%20alternatives.pdf

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