Effect of accelerated storage on chemical compositions of mango seed fat and its blends as cocoa butter replacers

Md Jahurul Haque Akanda and Yap, W. Jing and Chin, Y. Foong and Sharifudin M. Shaarani and Zaidul, I.S.M. and Selamat Jinap and Hasmadi Mamat and Md Eaqub Ali and Nyam, Kar Lin (2017) Effect of accelerated storage on chemical compositions of mango seed fat and its blends as cocoa butter replacers. LWT - Food Science and Technology, 84. pp. 551-554. ISSN 0023-6438 (P-ISSN) , 1096-1127 (E-ISSN)

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Abstract

In this study, mango seed fat (MSF) and its recommended blends were stored under accelerated condition. During the accelerated storage, the changes of fatty acids, total phenolic, tocopherol, and phytosterol contents, iodine, free fatty acid (FFA), and peroxide values were examined every six days. Results upon storage, palmitic and stearic acids increased from 18.0 to 22.5% and from 33.3 to 36.7%, while oleic and linoleic acids decreased from 40.5 to 34.3% and from 5.4 to 2.1% in blend containing 85 g MSF/100 g fat. The iodine values of MSF and its recommended blends decreased (48.2 ± 1.2 to 32.0 ± 0.8 g iodine/100 g fat), while the peroxide (1.1–4.2 ± 0.0 milliequivalent O2/kg fat) and FFA (1.8–3.9 ± 0.0 g/100 g of fat) values increased after accelerated storage. The results obtained from this study provide an indication about the storage stability of MSF and its blends as cocoa butter replacers to food industry, in particular chocolate industry.

Item Type:	Article
Keyword:	Fatty acid , Iodine value , Peroxide value , Tocopherol , Sterol
Subjects:	Q Science > QH Natural history > QH301-705.5 Biology (General)
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	SAFRUDIN BIN DARUN -
Date Deposited:	23 Nov 2021 09:26
Last Modified:	23 Nov 2021 09:26
URI:	https://eprints.ums.edu.my/id/eprint/31124

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