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Effect of accelerated storage on chemical compositions of mango seed fat and palm oil mid-fraction blends as cocoa butter replacers


Citation

Jahurul, M. H. A. and Yap, W. Jing and Chin, Y. Foong and Md Shaarani, Sharifudin and M. Zaidul, I. S. and Selamat, Jinap and Hasmadi, M. and Ali, Md Eaqub and Lin, Kar Nyam (2017) Effect of accelerated storage on chemical compositions of mango seed fat and palm oil mid-fraction blends as cocoa butter replacers. LWT - Food Science and Technology, 84. pp. 551-554. ISSN 0023-6438

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 (1.1e4.2 ± 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.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
Institute of Tropical Forestry and Forest Products
DOI Number: https://doi.org/10.1016/j.lwt.2017.06.018
Publisher: Academic Press
Keywords: Fatty acid; Iodine value; Peroxide value; Tocopherol; Sterol
Depositing User: Ms. Ainur Aqidah Hamzah
Date Deposited: 25 May 2022 02:50
Last Modified: 25 May 2022 02:50
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.lwt.2017.06.018
URI: http://psasir.upm.edu.my/id/eprint/61542
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