|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|4561592||1330661||2014||6 صفحه PDF||سفارش دهید||دانلود رایگان|
• Mango by-products that can be utilized for the production of cocoa butter replacer
• Mango seed fat was blended with palm stearin to obtain new cocoa butter replacer.
• The modification of physico-chemical properties observed upon blending of MSF with PS
• The physico-chemical properties of certain blends were closed to those of cocoa butter.
Mango seeds are waste agro-industrial by-products produced in large quantities in the tropical countries. Supercritical fluid extraction was used for the extraction of high quality mango seed fat from mango seed wastes. The supercritical fluid extracted mango seed fat (MSF) was blended with palm stearin (PS) at different ratios to obtain cocoa butter replacers (CBRs). A total of 10 blends were formulated and the fatty acid constituents and physico-chemical properties of these blends were analyzed. Four blends of MSF/PS (90/10, 85/15, 80/20 and 75/25) possessed fatty acid constituents, iodine value (41.8 to 42.4 g I2/100 g fat), saponification value (195.7 to 195.9 mg KOH/g fat), acid value (2.4 to 2.9%) and slip melting point (37.7 to 39.9 °C) similar to those of commercial cocoa butter. Thus, these blends were considered recommendable as CBRs, due to their fatty acid constituents, iodine value, slip melting point, saponification value, and acid value consistent with cocoa butter.
Journal: Food Research International - Volume 65, Part C, November 2014, Pages 401–406