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Effects of supercritical carbon dioxide‐ethanol cocoa butter addition in cocoa butter‐based salad dressings


Citation

Hussain, Norhayati and Maarof, Syahida and Mohamad, Roiaini and Rajentran, Komati and Umar, Nasiru Bilkisu (2025) Effects of supercritical carbon dioxide‐ethanol cocoa butter addition in cocoa butter‐based salad dressings. Journal of the American Oil Chemists' Society, 102 (4). pp. 823-828. ISSN 0003-021X; eISSN: 1558-9331

Abstract

Addition of cocoa butter containing phytosterols and antioxidants into food products can provide additional health benefit towards consumers. This work aimed to extract cocoa butter from cocoa beans using supercritical fluid extraction to formulate salad dressing containing blends of soybean oil and cocoa butter and compared it with commercial salad dressing. The most similar (insignificant different) characteristics as the control sample in terms of consistency index, flow index, apparent viscosity and crossover value were 10%–35% cocoa butter salad dressing (CBSD). In contrast, the 30% CBSD shows insignificant difference of emulsion stability compared to commercial salad dressing. The most desirable ratio of cocoa butter to be added into salad dressing was 30%. The findings may benefit the local cocoa and salad dressing producer on product diversification.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
Halal Products Research Institute
DOI Number: https://doi.org/10.1002/aocs.12929
Publisher: John Wiley and Sons
Keywords: Cocoa butter; Salad dressing; Soybean; Soybean oil; Supercritical fluid extraction
Depositing User: Mr. Mohamad Syahrul Nizam Md Ishak
Date Deposited: 30 Apr 2025 08:44
Last Modified: 30 Apr 2025 08:44
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1002/aocs.12929
URI: http://psasir.upm.edu.my/id/eprint/117198
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