Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternativ
Bambangan (Mangifera pajang) is one of the underutilised tropical fruits found in the Borneo islands (Malaysia, Indonesia and Brunei). The physicochemical and thermal properties of bambangan kernel fat (BKF) were investigated in an effort to identify an innovative fat that could be exploited in confe...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley-Blackwell Publishing Ltd
2018
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| Online Access: | http://irep.iium.edu.my/68499/ http://irep.iium.edu.my/68499/1/jahurul2018%20%281%29.pdf |
| _version_ | 1848786952618246144 |
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| author | Jahurul, M. H. A. Soon, Y. Sharifudin, Md. Shaarani Hasmadi, M. Mansoor, A. H Sarker, Md. Zaidul Islam Lee, J. S Ali, Md. Eaqub Ghafoor, Kashif Zzaman, Wahidu Jinap, S. |
| author_facet | Jahurul, M. H. A. Soon, Y. Sharifudin, Md. Shaarani Hasmadi, M. Mansoor, A. H Sarker, Md. Zaidul Islam Lee, J. S Ali, Md. Eaqub Ghafoor, Kashif Zzaman, Wahidu Jinap, S. |
| author_sort | Jahurul, M. H. A. |
| building | IIUM Repository |
| collection | Online Access |
| description | Bambangan (Mangifera pajang) is one of the underutilised tropical fruits found in the Borneo islands (Malaysia, Indonesia and Brunei). The physicochemical and thermal properties of bambangan kernel fat (BKF) were investigated in an effort to identify an innovative fat that could be exploited in confectionery applications. The fatty acids and triglyceride (TG) contents, melting behaviour and solid fat content (SFC) of the BKF were determined by various chromatographic and thermal techniques. BKF had three main TGs, namely 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol (POS) (11.6%), 1,3-distearoyl-2-oleoyl-glycerol (SOS) (28.7%) and 1-stearoyl-2,3-dioleoyl-glycerol (SOO) (11.2%), with SOS being the major component. Stearic, oleic and palmitic acids were the dominant fatty acids with the area percentage of 36.4%, 44.5% and 8.4%, respectively. The melting behaviour indicated a single curve with only one maximum shoulder. With respect to the physicochemical and thermal properties, BKF is ideal for use in formulations (blending components) as an alternative to CB in food products, especially confectionary products. |
| first_indexed | 2025-11-14T17:17:13Z |
| format | Article |
| id | iium-68499 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T17:17:13Z |
| publishDate | 2018 |
| publisher | Wiley-Blackwell Publishing Ltd |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | iium-684992018-12-19T04:28:09Z http://irep.iium.edu.my/68499/ Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternativ Jahurul, M. H. A. Soon, Y. Sharifudin, Md. Shaarani Hasmadi, M. Mansoor, A. H Sarker, Md. Zaidul Islam Lee, J. S Ali, Md. Eaqub Ghafoor, Kashif Zzaman, Wahidu Jinap, S. S Agriculture (General) TP Chemical technology TP200 Manufacture and use of chemicals Bambangan (Mangifera pajang) is one of the underutilised tropical fruits found in the Borneo islands (Malaysia, Indonesia and Brunei). The physicochemical and thermal properties of bambangan kernel fat (BKF) were investigated in an effort to identify an innovative fat that could be exploited in confectionery applications. The fatty acids and triglyceride (TG) contents, melting behaviour and solid fat content (SFC) of the BKF were determined by various chromatographic and thermal techniques. BKF had three main TGs, namely 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol (POS) (11.6%), 1,3-distearoyl-2-oleoyl-glycerol (SOS) (28.7%) and 1-stearoyl-2,3-dioleoyl-glycerol (SOO) (11.2%), with SOS being the major component. Stearic, oleic and palmitic acids were the dominant fatty acids with the area percentage of 36.4%, 44.5% and 8.4%, respectively. The melting behaviour indicated a single curve with only one maximum shoulder. With respect to the physicochemical and thermal properties, BKF is ideal for use in formulations (blending components) as an alternative to CB in food products, especially confectionary products. Wiley-Blackwell Publishing Ltd 2018 Article PeerReviewed application/pdf en http://irep.iium.edu.my/68499/1/jahurul2018%20%281%29.pdf Jahurul, M. H. A. and Soon, Y. and Sharifudin, Md. Shaarani and Hasmadi, M. and Mansoor, A. H and Sarker, Md. Zaidul Islam and Lee, J. S and Ali, Md. Eaqub and Ghafoor, Kashif and Zzaman, Wahidu and Jinap, S. (2018) Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternativ. International Journal of Food Science and Technology, 53. pp. 1689-1697. E-ISSN 1365-2621 (In Press) https://onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.13753?purchase_referrer=www.google.com&tracking_action=preview_click&r3_referer=wol&show_checkout=1 10.1111/ijfs.13753 |
| spellingShingle | S Agriculture (General) TP Chemical technology TP200 Manufacture and use of chemicals Jahurul, M. H. A. Soon, Y. Sharifudin, Md. Shaarani Hasmadi, M. Mansoor, A. H Sarker, Md. Zaidul Islam Lee, J. S Ali, Md. Eaqub Ghafoor, Kashif Zzaman, Wahidu Jinap, S. Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternativ |
| title | Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternativ |
| title_full | Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternativ |
| title_fullStr | Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternativ |
| title_full_unstemmed | Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternativ |
| title_short | Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternativ |
| title_sort | bambangan (mangifera pajang) kernel fat: a potential new source of cocoa butter alternativ |
| topic | S Agriculture (General) TP Chemical technology TP200 Manufacture and use of chemicals |
| url | http://irep.iium.edu.my/68499/ http://irep.iium.edu.my/68499/ http://irep.iium.edu.my/68499/ http://irep.iium.edu.my/68499/1/jahurul2018%20%281%29.pdf |