Physicochemical properties of bambangan kernel fat and its stearin mixtures with cocoa butter
The fractionated cocoa butter improver from the bambangan kernel fat (BKF) was blended with commercial cocoa butter (CB), and the physicochemical properties of the blends were determined. The characteristics, such as solid fat content (SFC), fatty acids composition and physicochemical properties of...
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| Format: | Article |
| Language: | English English |
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Elsevier Ltd.
2021
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| Online Access: | https://eprints.ums.edu.my/id/eprint/31093/2/Physicochemical%20properties%20of%20bambangan%20kernel%20fat%20and%20its%20stearin%20mixtures%20with%20cocoa%20butter-ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/31093/1/Physicochemical%20properties%20of%20bambangan%20kernel%20fat%20and%20its%20stearin%20mixtures%20with%20cocoa%20butter.pdf |
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| author | M.R. Norazlina Md. Jahurul Haque Akanda e M. Hasmadi Hasmadi Mamat |
| author_facet | M.R. Norazlina Md. Jahurul Haque Akanda e M. Hasmadi Hasmadi Mamat |
| author_sort | M.R. Norazlina |
| collection | UMS |
| description | The fractionated cocoa butter improver from the bambangan kernel fat (BKF) was blended with commercial cocoa butter (CB), and the physicochemical properties of the blends were determined. The characteristics, such as solid fat content (SFC), fatty acids composition and physicochemical properties of pure BKF, its first (S-1) and second stearin (S-2) fractions integrated with CB at varying ratios (g/100 g) were determined. B4, F4, and M4 blends containing 20% BKF or S-1 and S-2 with 80% CB showed good compatibility with the presence of 22.42–22.57% palmitic, 37.23–37.63% stearic, and 33.67–33.91% oleic acids. These blends also showed similar pattern of SFC curves as CB, at which the SFCs of the three blends dropped to 0% after 35 ◦C. Moreover, the blends also exhibited comparable iodine value (36.17–36.58 g iodine/g) and slip melting point (SMP) (28.83–29.17 ◦C) with the commercial CB. In comparison with the hard fat (S-1 and S-2), which had high SMP and stearic acid (44.71–48.51%), the fatty acids composition of fat blends significantly (p < 0.05) decreased and resulted in low SFC values. The results obtained in this study proposed that the best blends to converge with CB were B4, F4 and M4. |
| first_indexed | 2024-03-06T03:12:05Z |
| format | Article |
| id | ums.eprints-31093 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2024-03-06T03:12:05Z |
| publishDate | 2021 |
| publisher | Elsevier Ltd. |
| record_format | dspace |
| spelling | ums.eprints-310932021-11-23T00:53:53Z https://eprints.ums.edu.my/id/eprint/31093/ Physicochemical properties of bambangan kernel fat and its stearin mixtures with cocoa butter M.R. Norazlina Md. Jahurul Haque Akanda e M. Hasmadi Hasmadi Mamat QK710-899 Plant physiology TX642-840 Cooking The fractionated cocoa butter improver from the bambangan kernel fat (BKF) was blended with commercial cocoa butter (CB), and the physicochemical properties of the blends were determined. The characteristics, such as solid fat content (SFC), fatty acids composition and physicochemical properties of pure BKF, its first (S-1) and second stearin (S-2) fractions integrated with CB at varying ratios (g/100 g) were determined. B4, F4, and M4 blends containing 20% BKF or S-1 and S-2 with 80% CB showed good compatibility with the presence of 22.42–22.57% palmitic, 37.23–37.63% stearic, and 33.67–33.91% oleic acids. These blends also showed similar pattern of SFC curves as CB, at which the SFCs of the three blends dropped to 0% after 35 ◦C. Moreover, the blends also exhibited comparable iodine value (36.17–36.58 g iodine/g) and slip melting point (SMP) (28.83–29.17 ◦C) with the commercial CB. In comparison with the hard fat (S-1 and S-2), which had high SMP and stearic acid (44.71–48.51%), the fatty acids composition of fat blends significantly (p < 0.05) decreased and resulted in low SFC values. The results obtained in this study proposed that the best blends to converge with CB were B4, F4 and M4. Elsevier Ltd. 2021-09-28 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/31093/2/Physicochemical%20properties%20of%20bambangan%20kernel%20fat%20and%20its%20stearin%20mixtures%20with%20cocoa%20butter-ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/31093/1/Physicochemical%20properties%20of%20bambangan%20kernel%20fat%20and%20its%20stearin%20mixtures%20with%20cocoa%20butter.pdf M.R. Norazlina and Md. Jahurul Haque Akanda e and M. Hasmadi and Hasmadi Mamat (2021) Physicochemical properties of bambangan kernel fat and its stearin mixtures with cocoa butter. LWT-Food Science and Technology, 153 (112556). pp. 1-7. ISSN 0023-6438 https://www-sciencedirect-com.ezproxy.ums.edu.my/science/article/pii/S0023643821017096 https://doi.org/10.1016/j.lwt.2021.112556 https://doi.org/10.1016/j.lwt.2021.112556 |
| spellingShingle | QK710-899 Plant physiology TX642-840 Cooking M.R. Norazlina Md. Jahurul Haque Akanda e M. Hasmadi Hasmadi Mamat Physicochemical properties of bambangan kernel fat and its stearin mixtures with cocoa butter |
| title | Physicochemical properties of bambangan kernel fat and its stearin mixtures with cocoa butter |
| title_full | Physicochemical properties of bambangan kernel fat and its stearin mixtures with cocoa butter |
| title_fullStr | Physicochemical properties of bambangan kernel fat and its stearin mixtures with cocoa butter |
| title_full_unstemmed | Physicochemical properties of bambangan kernel fat and its stearin mixtures with cocoa butter |
| title_short | Physicochemical properties of bambangan kernel fat and its stearin mixtures with cocoa butter |
| title_sort | physicochemical properties of bambangan kernel fat and its stearin mixtures with cocoa butter |
| topic | QK710-899 Plant physiology TX642-840 Cooking |
| url | https://eprints.ums.edu.my/id/eprint/31093/2/Physicochemical%20properties%20of%20bambangan%20kernel%20fat%20and%20its%20stearin%20mixtures%20with%20cocoa%20butter-ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/31093/1/Physicochemical%20properties%20of%20bambangan%20kernel%20fat%20and%20its%20stearin%20mixtures%20with%20cocoa%20butter.pdf |
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