Characterization of crystallization and melting profiles of blends of mango seed fat and palm oil mid-fraction as cocoa butter replacers using differential scanning calorimetry and pulse nuclear magnetic resonance

Jahurul, Md. Haque Akanda and Sarker, Md. Zaidul Islam and Nik Ab Rahman, Nik Norulaini and Ferdosh, Sahena and Abedin, Md. Zainul and Ghafoor, Kashif and Abd Kadir, Mohd Omar (2014) Characterization of crystallization and melting profiles of blends of mango seed fat and palm oil mid-fraction as cocoa butter replacers using differential scanning calorimetry and pulse nuclear magnetic resonance. Food Research International, 55 (1). pp. 103-109. ISSN 0963-9969

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Abstract

Mango seed fat (MSF) and palm oil mid-fraction (POMF) blends were stabilized prior to investigate crystalliza- tion and melting behavior, solid fat content (SFC) and triglyceride compositions. Ten blends at various ratios of MSF/POMF, 95/5 (blend 1), 90/10 (blend 2), 85/15 (blend 3), 80/20 (blend 4), 75/25 (blend 5), 70/30 (blend 6), 65/35 (blend 7), 60/40 (blend 8), 55/45 (blend 9), 50/50 (blend 10) were used in this study. Results showed that the major triglyceride ranges in all blends were from 11 to 38.8% 1,3-dipalmitoyl-2-oleoyl-glycerol (POP), from 22.1 to 36.9% 1,3-distearoyl-2-oleoyl-glycerol (SOS), and from 15.4 to 16.2% 1-palmitoyl-3-stearoyl-2- oleoyl-glycerol (POS), respectively. The melting behavior indicated a single curve with only one maximum and one small shoulder for the blends of 3 to 6. The blends having 70, 75, 80, and 85% of MSF showed similar crystallization pattern with a single curve having one maximum peak heights at temperatures of 10.17, 10.58, 11.54, and 11.66 °C. The SFC of the blends no. 1 to 5 was found to be close to these SFC of commercial CB at 10 to 20 °C temperatures. A multiple regression equation was developed which showed strong correlations between triglycerides of blends 1 to 10 and their properties. The studies revealed that preparation of green quality cocoa butter replacers (CBRs) is possible using MSF and POMF.

Item Type:	Article (Journal)
Additional Information:	6605/33160
Uncontrolled Keywords:	Mango seed fat; Palm oil mid-fraction; Triglyceride; Crystallization and melting characterization; Solid fat content; Cocoa butter replacer
Subjects:	Q Science > QD Chemistry
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Pharmacy > Department of Pharmaceutical Technology Kulliyyah of Science > Department of Plant Science
Depositing User:	Professor Md. Zaidul Islam Sarker
Date Deposited:	18 Dec 2013 15:34
Last Modified:	19 Sep 2017 16:40
URI:	http://irep.iium.edu.my/id/eprint/33160

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