Characteristics of bambangan kernel fat fractions produced by solvent fractionation and their potential industrial applications

Norazlina Md Ridhwan, and Jahurul Md Haque Akanda, and Hasmadi Mamat, and Sharifudin Md Shaarani, and Patricia Matanjun, and Mansoor Abdul Hamid, and Lee, Jau Shya (2020) Characteristics of bambangan kernel fat fractions produced by solvent fractionation and their potential industrial applications. Food processing and preservation, 44 (6).

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Abstract

Given the demand for new fats and oils, and the limited research on bambangan kernel fat (BKF), this study aimed to fractionate BKF and to determine its physicochemical properties such as fatty acids, iodine value (IV), acid value, peroxide value, slip melting point (SMP), and solid fat content (SFC). The major fatty acids of stearin fractions were palmitic, stearic, and oleic acids, with the first stearin having a higher stearic acid (48.50%) but lower oleic acid (33.76%) content than the second stearin. High SMP (36.3°C) and low IV (39.9 g iodine/100g) values were found in Fraction‐III compared to Fraction‐I. The SFC did not drop to 0% at body temperature, which was shifted to 0% above 40°C for both the stearin fractions, which indicates it is heat‐resistant. This study shows that the BKF‐stearins fractions could be used as suitable raw materials for developing new fatty products in the food industry, especially the confectionery industries.

Item Type: Article
Uncontrolled Keywords: bambangan kernel fat, fractionate BKF,food industry
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: FACULTY > Faculty of Food Science and Nutrition
Depositing User: MDM SITI AZIZAH IDRIS
Date Deposited: 20 Jul 2020 01:30
Last Modified: 20 Jul 2020 01:30
URI: http://eprints.ums.edu.my/id/eprint/25615

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