Characteristics of rambutan (Nephelium lappaceum L.) seed fat fractions and their potential application as cocoa butter improver

Azzatul F., and Jahurul M.H.A., and Norliza J., and Norazlina M. R., and Hasmadi Mamat, and Sharifudin Md Shaarani, and Patricia Matanjun, and Lee, Jau Shya (2020) Characteristics of rambutan (Nephelium lappaceum L.) seed fat fractions and their potential application as cocoa butter improver. Food Research. ISSN 2550-2166

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Abstract

The utilization of rambutan seed (Nephelium Lappaceum L.) to produce fat (RSF) and its fractionation could be one of the solutions for better waste management and for ensuring its sustainable utilization. In this study, RSF was fractionated by two-stage acetone fractionation and their physicochemical properties such as fatty acid compositions, iodine value (IV), free fatty acid (FFA), slip melting point (SMP), and solid fat content (SFC) were investigated. The solid fraction-III (F2-S) exhibited the highest SMP (49.03°C) and lowest IV (27.57 g I2/100 g). The major fatty acids in all solid fractions were stearic (15.1- 21.6%), oleic (25.0-35.5%), and arachidic (42.7-46.9%) acids. The SFC of F2-S at 20°C (78.57%) and 35°C (22.95%) were found to be higher than solid fraction-I (F1-S), indicating a harder solid fraction. This study revealed that by performing fractionation of RSF, a cocoa butter improvers (CBI) could be prepared by blending them with other fats that have the potential to be utilized in chocolate manufacturing in tropical countries.

Item Type: Article
Uncontrolled Keywords: Rambutan seed fat, Fractionation, Fatty acids, Solid fat content, Cocoa butterRambutan seed fat, Fractionation, Fatty acids, Solid fat content, Cocoa butter
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: FACULTY > Faculty of Food Science and Nutrition
Depositing User: Noraini
Date Deposited: 28 May 2020 02:28
Last Modified: 28 May 2020 02:28
URI: http://eprints.ums.edu.my/id/eprint/25398

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