Physicochemical properties of bambangan kernel fat and its stearin mixtures with cocoa butter

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

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Abstract

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.

Item Type:	Article
Keyword:	Bambangan kernel fat , Cocoa butter-like fat , Cocoa butter improver , Solid fat content , Physicochemical properties
Subjects:	Q Science > QK Botany > QK1-989 Botany > QK710-899 Plant physiology T Technology > TX Home economics > TX1-1110 Home economics > TX642-840 Cooking
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	DG MASNIAH AHMAD -
Date Deposited:	23 Nov 2021 08:53
Last Modified:	23 Nov 2021 08:53
URI:	https://eprints.ums.edu.my/id/eprint/31093

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