Improvement of melting and crystallisation 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 |
| Language: | English |
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Institute of Food Science & Technology
2020
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| Online Access: | https://eprints.ums.edu.my/id/eprint/30774/1/Improvement%20of%20melting%20and%20crystallisation%20properties%20of%20rambutan%20seed%20fat%20as%20cocoa%20butter%20improver%20by%20two-stage%20fractionation%20technique-ABSTRACT.pdf |
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| author | Azzatul F. Md. Jahurul Haque Akanda e Norliza Julmohammad Norazlina M. R. Hasmadi Mamat Sharifudin Md Shaarani Patricia @ Patricia Clementina Matanjun Lee Jau Shya A. Shihabul Noorakmar Ab. Wahab |
| author_facet | Azzatul F. Md. Jahurul Haque Akanda e Norliza Julmohammad Norazlina M. R. Hasmadi Mamat Sharifudin Md Shaarani Patricia @ Patricia Clementina Matanjun Lee Jau Shya A. Shihabul Noorakmar Ab. Wahab |
| author_sort | Azzatul F. |
| 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 | 2024-03-06T03:11:23Z |
| format | Article |
| id | ums.eprints-30774 |
| institution | Universiti Malaysia Sabah |
| language | English |
| last_indexed | 2024-03-06T03:11:23Z |
| publishDate | 2020 |
| publisher | Institute of Food Science & Technology |
| record_format | dspace |
| spelling | ums.eprints-307742021-10-26T11:46:34Z https://eprints.ums.edu.my/id/eprint/30774/ Improvement of melting and crystallisation properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique Azzatul F. Md. Jahurul Haque Akanda e Norliza Julmohammad Norazlina M. R. Hasmadi Mamat Sharifudin Md Shaarani Patricia @ Patricia Clementina Matanjun Lee Jau Shya A. Shihabul Noorakmar Ab. Wahab QK710-899 Plant physiology TP500-660 Fermentation industries. Beverages. Alcohol 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 2020-08-11 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/30774/1/Improvement%20of%20melting%20and%20crystallisation%20properties%20of%20rambutan%20seed%20fat%20as%20cocoa%20butter%20improver%20by%20two-stage%20fractionation%20technique-ABSTRACT.pdf Azzatul F. and Md. Jahurul Haque Akanda e and Norliza Julmohammad and Norazlina M. R. and Hasmadi Mamat and Sharifudin Md Shaarani and Patricia @ Patricia Clementina Matanjun and Lee Jau Shya and A. Shihabul and Noorakmar Ab. Wahab (2020) Improvement of melting and crystallisation properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique. International Journal of Food Science and Technology, 56. pp. 1574-1581. ISSN 2356-7015 (P-ISSN) , 2314-5765 (E-ISSN) https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.14772 https://doi.org/10.1111/ijfs.14772 https://doi.org/10.1111/ijfs.14772 |
| spellingShingle | QK710-899 Plant physiology TP500-660 Fermentation industries. Beverages. Alcohol Azzatul F. Md. Jahurul Haque Akanda e Norliza Julmohammad Norazlina M. R. Hasmadi Mamat Sharifudin Md Shaarani Patricia @ Patricia Clementina Matanjun Lee Jau Shya A. Shihabul Noorakmar Ab. Wahab Improvement of melting and crystallisation properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique |
| title | Improvement of melting and crystallisation properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique |
| title_full | Improvement of melting and crystallisation properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique |
| title_fullStr | Improvement of melting and crystallisation properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique |
| title_full_unstemmed | Improvement of melting and crystallisation properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique |
| title_short | Improvement of melting and crystallisation properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique |
| title_sort | improvement of melting and crystallisation properties of rambutan seed fat as cocoa butter improver by two stage fractionation technique |
| topic | QK710-899 Plant physiology TP500-660 Fermentation industries. Beverages. Alcohol |
| url | https://eprints.ums.edu.my/id/eprint/30774/1/Improvement%20of%20melting%20and%20crystallisation%20properties%20of%20rambutan%20seed%20fat%20as%20cocoa%20butter%20improver%20by%20two-stage%20fractionation%20technique-ABSTRACT.pdf |
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