Effects of supercritical carbon dioxide‐ethanol cocoa butter addition in cocoa butter‐based salad dressings
Addition of cocoa butter containing phytosterols and antioxidants into food products can provide additional health benefit towards consumers. This work aimed to extract cocoa butter from cocoa beans using supercritical fluid extraction to formulate salad dressing containing blends of soybean oil and...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English English English |
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John Wiley and Sons
2025
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| Online Access: | http://psasir.upm.edu.my/id/eprint/117198/ http://psasir.upm.edu.my/id/eprint/117198/1/117198.pdf http://psasir.upm.edu.my/id/eprint/117198/2/117198%20-Figures.docx http://psasir.upm.edu.my/id/eprint/117198/3/117198-%20Tables.docx |
| _version_ | 1848867186993528832 |
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| author | Hussain, Norhayati Maarof, Syahida Mohamad, Roiaini Rajentran, Komati Umar, Nasiru Bilkisu |
| author_facet | Hussain, Norhayati Maarof, Syahida Mohamad, Roiaini Rajentran, Komati Umar, Nasiru Bilkisu |
| author_sort | Hussain, Norhayati |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Addition of cocoa butter containing phytosterols and antioxidants into food products can provide additional health benefit towards consumers. This work aimed to extract cocoa butter from cocoa beans using supercritical fluid extraction to formulate salad dressing containing blends of soybean oil and cocoa butter and compared it with commercial salad dressing. The most similar (insignificant different) characteristics as the control sample in terms of consistency index, flow index, apparent viscosity and crossover value were 10%–35% cocoa butter salad dressing (CBSD). In contrast, the 30% CBSD shows insignificant difference of emulsion stability compared to commercial salad dressing. The most desirable ratio of cocoa butter to be added into salad dressing was 30%. The findings may benefit the local cocoa and salad dressing producer on product diversification. |
| first_indexed | 2025-11-15T14:32:30Z |
| format | Article |
| id | upm-117198 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English English |
| last_indexed | 2025-11-15T14:32:30Z |
| publishDate | 2025 |
| publisher | John Wiley and Sons |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1171982025-04-30T08:44:01Z http://psasir.upm.edu.my/id/eprint/117198/ Effects of supercritical carbon dioxide‐ethanol cocoa butter addition in cocoa butter‐based salad dressings Hussain, Norhayati Maarof, Syahida Mohamad, Roiaini Rajentran, Komati Umar, Nasiru Bilkisu Addition of cocoa butter containing phytosterols and antioxidants into food products can provide additional health benefit towards consumers. This work aimed to extract cocoa butter from cocoa beans using supercritical fluid extraction to formulate salad dressing containing blends of soybean oil and cocoa butter and compared it with commercial salad dressing. The most similar (insignificant different) characteristics as the control sample in terms of consistency index, flow index, apparent viscosity and crossover value were 10%–35% cocoa butter salad dressing (CBSD). In contrast, the 30% CBSD shows insignificant difference of emulsion stability compared to commercial salad dressing. The most desirable ratio of cocoa butter to be added into salad dressing was 30%. The findings may benefit the local cocoa and salad dressing producer on product diversification. John Wiley and Sons 2025 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/117198/1/117198.pdf text en http://psasir.upm.edu.my/id/eprint/117198/2/117198%20-Figures.docx text en http://psasir.upm.edu.my/id/eprint/117198/3/117198-%20Tables.docx Hussain, Norhayati and Maarof, Syahida and Mohamad, Roiaini and Rajentran, Komati and Umar, Nasiru Bilkisu (2025) Effects of supercritical carbon dioxide‐ethanol cocoa butter addition in cocoa butter‐based salad dressings. Journal of the American Oil Chemists' Society, 102 (4). pp. 823-828. ISSN 0003-021X; eISSN: 1558-9331 https://aocs.onlinelibrary.wiley.com/doi/10.1002/aocs.12929 10.1002/aocs.12929 |
| spellingShingle | Hussain, Norhayati Maarof, Syahida Mohamad, Roiaini Rajentran, Komati Umar, Nasiru Bilkisu Effects of supercritical carbon dioxide‐ethanol cocoa butter addition in cocoa butter‐based salad dressings |
| title | Effects of supercritical carbon dioxide‐ethanol cocoa butter addition in cocoa butter‐based salad dressings |
| title_full | Effects of supercritical carbon dioxide‐ethanol cocoa butter addition in cocoa butter‐based salad dressings |
| title_fullStr | Effects of supercritical carbon dioxide‐ethanol cocoa butter addition in cocoa butter‐based salad dressings |
| title_full_unstemmed | Effects of supercritical carbon dioxide‐ethanol cocoa butter addition in cocoa butter‐based salad dressings |
| title_short | Effects of supercritical carbon dioxide‐ethanol cocoa butter addition in cocoa butter‐based salad dressings |
| title_sort | effects of supercritical carbon dioxide‐ethanol cocoa butter addition in cocoa butter‐based salad dressings |
| url | http://psasir.upm.edu.my/id/eprint/117198/ http://psasir.upm.edu.my/id/eprint/117198/ http://psasir.upm.edu.my/id/eprint/117198/ http://psasir.upm.edu.my/id/eprint/117198/1/117198.pdf http://psasir.upm.edu.my/id/eprint/117198/2/117198%20-Figures.docx http://psasir.upm.edu.my/id/eprint/117198/3/117198-%20Tables.docx |