Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives

Jahurul, M.H.A.; Ping, Lulu; Sharifudin, M. S.; Mamat, Hasmadi; Mansoor, A.H.; Lee, Jau Shya; Noorakmar, B.W.; Amir, Hermansyah; Selamat, Jinap; Omar, A.K. Mohd; Zaidul, I.S.M.

doi:10.1016/j.lwt.2019.02.053

Cited by 26 publications

(17 citation statements)

References 32 publications

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“…The kernel contains 9.9% fat that offers as a promising CB alternatives source (Jahurul, Soon, et al, 2018; Jahurul, Zaidul, et al, 2019). The fruit and its fat have attracted considerable interest among scientists because of their biological activities and as a natural functional food and medicine (Bakar & Fry, 2013; Bakar, Mohamed, Rahmat, Burr, & Fry, 2010, 2013; Bakar, Mohamed, Rahmat, & Fry, 2009; Hassan, Ismail, Abdulhamid, & Azlan, 2011; Hassan, Ismail, Hamid, Azlan, & Al‐Sheraji, 2011; Jahurul, Leykey, et al, 2018; Jahurul, Ping, et al, 2019; Jahurul, Soon, et al, 2018; Jahurul, Zaidul, et al, 2019; Prasad et al, 2011). BKF contains saturated fatty acids (SFAs) (48.3%–56.2%), monounsaturated fatty acids (MUFAs) (39.2%–44.5%), and polyunsaturated fatty acids (PUFAs) (4.9%).…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, triacylglycerols (TAGs) of BKF compose these fatty acids, in particular, a high content of symmetrical monounsaturated TAGs (SUS‐TAGs, 46.2%), which contributes to their different physicochemical and thermal properties. This high similarity in TAGs as well as fatty acids makes the BKF very suitable for the manufacturing of confectionary products, especially chocolate products (Hassim & Dian, 2017; Jahurul, Ping, et al, 2019; Jahurul, Soon, et al, 2018; Jin et al, 2018; Jin, Zheng, et al, 2017; Reddy & Jeyarani, 2001). However, BKF also contains triunsaturated and diunsaturated TAGs (UUU‐TAGs and SUU‐TAGs), which could give undesirable physicochemical and thermal properties to the finished products (Jin, Zheng, et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

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Characteristics of bambangan kernel fat fractions produced by solvent fractionation and their potential industrial applications

Norazlina

Jahurul

Mamat

et al. 2020

J Food Process Preserv

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Given the demand for new fats and oils, and the limited research on bambangan kernel fat (BKF), this study aimed to fractionate BKF and to determine its physicochemical properties such as fatty acids, iodine value (IV), acid value, peroxide value, slip melting point (SMP), and solid fat content (SFC). The major fatty acids of stearin fractions were palmitic, stearic, and oleic acids, with the first stearin having a higher stearic acid (48.50%) but lower oleic acid (33.76%) content than the second stearin. High SMP (36.3°C) and low IV (39.9 g iodine/100g) values were found in Fraction‐III compared to Fraction‐I. The SFC did not drop to 0% at body temperature, which was shifted to 0% above 40°C for both the stearin fractions, which indicates it is heat‐resistant. This study shows that the BKF‐stearins fractions could be used as suitable raw materials for developing new fatty products in the food industry, especially the confectionery industries. Practical applications This study showed the effects of fractionation of BKF on their technological properties. Fractionation of fats and oils provides an opportunity to extend their application as well as to replace, fully or partially, the chemical modification processes. Suitability of high‐melting fractions of vegetable fats and oils in the formulation of various food products is already established. The results of this study provide new information, showing that certain fractions of BKF could be suitable for developing new fatty products in the food industry.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Characteristics of bambangan kernel fat fractions produced by solvent fractionation and their potential industrial applications

Norazlina

Jahurul

Mamat

et al. 2020

J Food Process Preserv

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“…According to studies by other researchers, there is a difference between thermal properties of different vegetable oils, mainly due to difference in the distribution of TAG molecules (Breitschuh & Windhab, 1996). In other research, Jahurul et al (2019) investigated the thermal properties of bambangan kernel fat and palm stearin in cocoa butter alternatives that the melting onset temperatures decreased and the crystallization onset temperatures increased (Jahurul et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

Comparative analysis of butter thermal behavior in combination with bovine tallow

et al. 2020

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Assessment of butter authenticity in combination with animal fat is a major challenge. Changing the butter composition can affect crystallization and polymorphism properties. The purpose of this study was to evaluate the thermal behavior of butter combined with (0-15% w/w) bovine tallow using Digital Calorimetric Scanning, and to determine fatty acid profile and isothermal microstructure in order to complete DSC data. According to the statistical analysis, obtained L_Pseudo equations show that in the crystallization curve, with increase of bovine tallow percentage in the butter, the onset temperature of peak 1 and amount of heat released in peak 2 increased and the onset temperature of peak 2 decreased and peak 1 became wider. In the melting curves, with increase of bovine tallow percentage, the onset temperature of peaks 1 and 2 increased. Regarding the value of R 2 , the onset temperature of peak 2 in the melting curve had capability of estimation 78%. The crystal morphology of butter samples was different and with increased temperature, larger crystals were observed. In general, scans of calorimetric results revealed that DSC is a valuable method for studying butter in combination with animal fat and also can be utilized for distinguishing pure fat from adulterated one.

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“…The determination of melting and crystallisation properties of crude RSF and its fractions using DSC (Pyris 4000; Perkin Elmer, Shelton, CT, USA) was performed according to the method described in our previous study with slight modification (Jahurul et al ., 2019b). The fat sample (warmed first at 90 °C to remove all crystal memory) was cooled to −40 °C at the rate of 5 °C min −1 and held for 2 min.…”

Section: Methodsmentioning

confidence: 99%

Improvement of melting and crystallisation properties of rambutan seed fat as cocoa butter improver by two‐stage fractionation technique

Azzatul

Jahurul

Norliza

et al. 2020

Int J of Food Sci Tech

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The search for hard fats is increasing by the day due to their demand for industrial purposes. Rambutan seed fat (RSF) was fractionated prior to investigate the melting and crystallisation behaviours, triacylglycerols (TAGs), and morphology using different chromatographic and thermal techniques. The increasing trends were observed for high-melting symmetrical monounsaturated TAGs such as 1,3-distearoyl-2-oleoyl-glycerol and 1-palmitoyl-3-stearoyl-2-oleoyl-glycerol in both solid fractions upon fractionation. The solid fractions (F1-S) and (F2-S) exhibited small peaks towards low melting area and big peaks towards high melting area with the offset temperatures of 35.29-48.75°C and 43.58-52.70°C with significantly higher enthalpies (93.49 and 105.13 J g−1) upon fractionation. F2-S showed the densely packed microstructure compared to that of crude RSF and F1-S. Based on the thermal behaviours as well as morphology of RSF fractions, cocoa butter improver could be prepared that has the potential to be utilised in chocolate manufacturing in tropical countries.

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Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives

Cited by 26 publications

References 32 publications

Characteristics of bambangan kernel fat fractions produced by solvent fractionation and their potential industrial applications

Characteristics of bambangan kernel fat fractions produced by solvent fractionation and their potential industrial applications

Comparative analysis of butter thermal behavior in combination with bovine tallow

Improvement of melting and crystallisation properties of rambutan seed fat as cocoa butter improver by two‐stage fractionation technique

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