Physicochemical properties of mango kernel fats extracted from different mango varieties cultivated in Sabah, Malaysia by Jahurul Haque Akanda, Chan Y. Ru, Norazlina Ridhwan, Hasmadi Mamat, Md Shaarani Sharifudin, Patricia @ Patricia Clementina Matanjun, Lee, Jau Shya, Awal Shihabul, Amir H.M. Shariff, Jumardi Roslan, Noorakmar Ab Wahab, Rezaul Karim

“…With respect to the characteristics, MKFs potentially can be applied as cocoa butter equivalents and ideal for use in confectionery industry.…”
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Changes in microstructures of rambutan seed and the quality of its fat during drying by Jahurul Haque Akanda, S S Nee, Norazlina M. R., Sharifudin Md Shaarani, Hasmadi Mamat, Patricia @ Patricia Clementina Matanjun, Lee, Jau Shya, A Shihabul, Amir Husni bin Mohd Shariff, Jumardi Roslan, Noorakmar Ab Wahab, Norliza Julmohammad, Md. Shihabul Awal

“…From the results obtained, the useful information regarding to the efects of pre-treatment on RSF, which is a potent ingredient to be used as a cocoa butter substitute in the formulation of chocolate in the confectionery industries. Moreover, the outcomes of this work able to provide information for better grasp about the correlation of drying methods and quality of RSFs, as well as its applications in other food industries.…”
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Changes in microstructures of rambutan seed and the quality of its fat during drying by Md Jahurul Haque Akanda, S. S. Nee, Norazlina M. R., Hasmadi Mamat, Sharifudin Md. Shaarani, Patricia @ Patricia Clementina Matanjun, Lee, Jau Shya, A. Shihabul, Amir Husni Mohd Shariff, Jumardi Roslan, Noorakmar Ab. Wahab, Norliza Julmohammad

“…From the results obtained, the useful information regarding to the efects of pre-treatment on RSF, which is a potent ingredient to be used as a cocoa butter substitute in the formulation of chocolate in the confectionery industries. Moreover, the outcomes of this work able to provide information for better grasp about the correlation of drying methods and quality of RSFs, as well as its applications in other food industries.…”
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Effects of drying methods on the characteristics of rambutan (nephelium lappaceum l.) seed fat: An optimisation approach by Md Jahurul Haque Akanda, L.N. Ying, H.M.S. Amir, F.S. Azzatul, Sharifudin Md Shaarani, Hasmadi Mamat, Jau Shya Lee, Mansoor Abdul Hamid, Jumardi Roslan, Patracia Matanjun, Md Firoz Khan, Md Zaidul Islam Sarker

“…Our results provide useful information in the pre-treatment of RSF,which has potential to be used as blending component with palm oil for cocoa butter equivalent formulation in chocolate and confectionery industries.…”
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