Physiochemical Analysis of Cocoa Powder-Like from Roasted Seeds of Fermented Nephelium lappaceum L. (Rambutan) and Nephelium mutabile Bl. (Pulasan) Fruits
The present study demonstrated the physiochemical analysis of cocoa powder-like from roasted seeds of fermented rambutan and pulasan fruits in comparison to commercial cocoa powder. The crude fat content of cocoa powder (25.70%) was lower compared to both rambutan and pulasan seeds (35.00%). The maj...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Malaysian Institute of Chemistry
2021
|
| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/33888/ http://umpir.ump.edu.my/id/eprint/33888/8/Physiochemical%20Analysis%20of%20Cocoa%20Powder-Like.pdf |
| _version_ | 1848824371405127680 |
|---|---|
| author | Hazrulrizawati, Hamid Aizi Nor Mazila, Ramli Izzah Hayati, Yahaya |
| author_facet | Hazrulrizawati, Hamid Aizi Nor Mazila, Ramli Izzah Hayati, Yahaya |
| author_sort | Hazrulrizawati, Hamid |
| building | UMP Institutional Repository |
| collection | Online Access |
| description | The present study demonstrated the physiochemical analysis of cocoa powder-like from roasted seeds of fermented rambutan and pulasan fruits in comparison to commercial cocoa powder. The crude fat content of cocoa powder (25.70%) was lower compared to both rambutan and pulasan seeds (35.00%). The major fatty acids in pulasan seed were similar to cocoa fat, which were stearic acid and petroselinic acid. The major cocoa-like flavour components, pyrazine was found in both rambutan and pulasan seeds. Lower saponin content was obtained in pulasan seed compared to rambutan seed. Meanwhile, pulasan seed contained higher TPC concentration than rambutan seed. Both fruit seeds were concluded to have high potential to be utilized as cocoa powder substitute in the future and this could open up a new direction in the flavour and fragrance sector, and in the s manufacture of cocoa-like food products |
| first_indexed | 2025-11-15T03:11:58Z |
| format | Article |
| id | ump-33888 |
| institution | Universiti Malaysia Pahang |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T03:11:58Z |
| publishDate | 2021 |
| publisher | Malaysian Institute of Chemistry |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | ump-338882022-04-27T07:51:16Z http://umpir.ump.edu.my/id/eprint/33888/ Physiochemical Analysis of Cocoa Powder-Like from Roasted Seeds of Fermented Nephelium lappaceum L. (Rambutan) and Nephelium mutabile Bl. (Pulasan) Fruits Hazrulrizawati, Hamid Aizi Nor Mazila, Ramli Izzah Hayati, Yahaya QD Chemistry The present study demonstrated the physiochemical analysis of cocoa powder-like from roasted seeds of fermented rambutan and pulasan fruits in comparison to commercial cocoa powder. The crude fat content of cocoa powder (25.70%) was lower compared to both rambutan and pulasan seeds (35.00%). The major fatty acids in pulasan seed were similar to cocoa fat, which were stearic acid and petroselinic acid. The major cocoa-like flavour components, pyrazine was found in both rambutan and pulasan seeds. Lower saponin content was obtained in pulasan seed compared to rambutan seed. Meanwhile, pulasan seed contained higher TPC concentration than rambutan seed. Both fruit seeds were concluded to have high potential to be utilized as cocoa powder substitute in the future and this could open up a new direction in the flavour and fragrance sector, and in the s manufacture of cocoa-like food products Malaysian Institute of Chemistry 2021-01 Article PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/33888/8/Physiochemical%20Analysis%20of%20Cocoa%20Powder-Like.pdf Hazrulrizawati, Hamid and Aizi Nor Mazila, Ramli and Izzah Hayati, Yahaya (2021) Physiochemical Analysis of Cocoa Powder-Like from Roasted Seeds of Fermented Nephelium lappaceum L. (Rambutan) and Nephelium mutabile Bl. (Pulasan) Fruits. Malaysian Journal of Chemistry, 23 (2). pp. 121-126. ISSN 1511-2292. (Published) https://doi.org/10.55373/mjchem.v23i2.1006 |
| spellingShingle | QD Chemistry Hazrulrizawati, Hamid Aizi Nor Mazila, Ramli Izzah Hayati, Yahaya Physiochemical Analysis of Cocoa Powder-Like from Roasted Seeds of Fermented Nephelium lappaceum L. (Rambutan) and Nephelium mutabile Bl. (Pulasan) Fruits |
| title | Physiochemical Analysis of Cocoa Powder-Like from Roasted Seeds of Fermented Nephelium lappaceum L. (Rambutan) and Nephelium mutabile Bl. (Pulasan) Fruits |
| title_full | Physiochemical Analysis of Cocoa Powder-Like from Roasted Seeds of Fermented Nephelium lappaceum L. (Rambutan) and Nephelium mutabile Bl. (Pulasan) Fruits |
| title_fullStr | Physiochemical Analysis of Cocoa Powder-Like from Roasted Seeds of Fermented Nephelium lappaceum L. (Rambutan) and Nephelium mutabile Bl. (Pulasan) Fruits |
| title_full_unstemmed | Physiochemical Analysis of Cocoa Powder-Like from Roasted Seeds of Fermented Nephelium lappaceum L. (Rambutan) and Nephelium mutabile Bl. (Pulasan) Fruits |
| title_short | Physiochemical Analysis of Cocoa Powder-Like from Roasted Seeds of Fermented Nephelium lappaceum L. (Rambutan) and Nephelium mutabile Bl. (Pulasan) Fruits |
| title_sort | physiochemical analysis of cocoa powder-like from roasted seeds of fermented nephelium lappaceum l. (rambutan) and nephelium mutabile bl. (pulasan) fruits |
| topic | QD Chemistry |
| url | http://umpir.ump.edu.my/id/eprint/33888/ http://umpir.ump.edu.my/id/eprint/33888/ http://umpir.ump.edu.my/id/eprint/33888/8/Physiochemical%20Analysis%20of%20Cocoa%20Powder-Like.pdf |