Effect of accelerated storage on chemical compositions of mango seed fat and palm oil mid-fraction blends as cocoa butter replacers
In this study, mango seed fat (MSF) and its recommended blends were stored under accelerated condition. During the accelerated storage, the changes of fatty acids, total phenolic, tocopherol, and phytosterol contents, iodine, free fatty acid (FFA), and peroxide values were examined every six days. R...
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| Format: | Article |
| Language: | English |
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Academic Press
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/61542/ http://psasir.upm.edu.my/id/eprint/61542/1/Effect%20of%20accelerated%20storage%20on%20chemical%20compositions%20of%20mango%20seed%20fat%20and%20palm%20oil%20mid-fraction%20blends%20as%20cocoa%20butter%20replacers.pdf |
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| author | Jahurul, M. H. A. Yap, W. Jing Chin, Y. Foong Md Shaarani, Sharifudin M. Zaidul, I. S. Selamat, Jinap Hasmadi, M. Ali, Md Eaqub Lin, Kar Nyam |
| author_facet | Jahurul, M. H. A. Yap, W. Jing Chin, Y. Foong Md Shaarani, Sharifudin M. Zaidul, I. S. Selamat, Jinap Hasmadi, M. Ali, Md Eaqub Lin, Kar Nyam |
| author_sort | Jahurul, M. H. A. |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | In this study, mango seed fat (MSF) and its recommended blends were stored under accelerated condition. During the accelerated storage, the changes of fatty acids, total phenolic, tocopherol, and phytosterol contents, iodine, free fatty acid (FFA), and peroxide values were examined every six days. Results upon storage, palmitic and stearic acids increased from 18.0 to 22.5% and from 33.3 to 36.7%, while oleic and linoleic acids decreased from 40.5 to 34.3% and from 5.4 to 2.1% in blend containing 85 g MSF/100 g fat. The iodine values of MSF and its recommended blends decreased (48.2 ± 1.2 to 32.0 ± 0.8 g iodine/100 g fat), while the peroxide (1.1e4.2 ± 0.0 milliequivalent O2/kg fat) and FFA (1.8-3.9 ± 0.0 g/100 g of fat) values increased after accelerated storage. The results obtained from this study provide an indication about the storage stability of MSF and its blends as cocoa butter replacers to food industry, in particular chocolate industry. |
| first_indexed | 2025-11-15T11:09:47Z |
| format | Article |
| id | upm-61542 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:09:47Z |
| publishDate | 2017 |
| publisher | Academic Press |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-615422022-05-25T02:50:50Z http://psasir.upm.edu.my/id/eprint/61542/ Effect of accelerated storage on chemical compositions of mango seed fat and palm oil mid-fraction blends as cocoa butter replacers Jahurul, M. H. A. Yap, W. Jing Chin, Y. Foong Md Shaarani, Sharifudin M. Zaidul, I. S. Selamat, Jinap Hasmadi, M. Ali, Md Eaqub Lin, Kar Nyam In this study, mango seed fat (MSF) and its recommended blends were stored under accelerated condition. During the accelerated storage, the changes of fatty acids, total phenolic, tocopherol, and phytosterol contents, iodine, free fatty acid (FFA), and peroxide values were examined every six days. Results upon storage, palmitic and stearic acids increased from 18.0 to 22.5% and from 33.3 to 36.7%, while oleic and linoleic acids decreased from 40.5 to 34.3% and from 5.4 to 2.1% in blend containing 85 g MSF/100 g fat. The iodine values of MSF and its recommended blends decreased (48.2 ± 1.2 to 32.0 ± 0.8 g iodine/100 g fat), while the peroxide (1.1e4.2 ± 0.0 milliequivalent O2/kg fat) and FFA (1.8-3.9 ± 0.0 g/100 g of fat) values increased after accelerated storage. The results obtained from this study provide an indication about the storage stability of MSF and its blends as cocoa butter replacers to food industry, in particular chocolate industry. Academic Press 2017-10 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/61542/1/Effect%20of%20accelerated%20storage%20on%20chemical%20compositions%20of%20mango%20seed%20fat%20and%20palm%20oil%20mid-fraction%20blends%20as%20cocoa%20butter%20replacers.pdf Jahurul, M. H. A. and Yap, W. Jing and Chin, Y. Foong and Md Shaarani, Sharifudin and M. Zaidul, I. S. and Selamat, Jinap and Hasmadi, M. and Ali, Md Eaqub and Lin, Kar Nyam (2017) Effect of accelerated storage on chemical compositions of mango seed fat and palm oil mid-fraction blends as cocoa butter replacers. LWT - Food Science and Technology, 84. pp. 551-554. ISSN 0023-6438 https://www.sciencedirect.com/science/article/pii/S002364381730422X 10.1016/j.lwt.2017.06.018 |
| spellingShingle | Jahurul, M. H. A. Yap, W. Jing Chin, Y. Foong Md Shaarani, Sharifudin M. Zaidul, I. S. Selamat, Jinap Hasmadi, M. Ali, Md Eaqub Lin, Kar Nyam Effect of accelerated storage on chemical compositions of mango seed fat and palm oil mid-fraction blends as cocoa butter replacers |
| title | Effect of accelerated storage on chemical compositions of mango seed fat and palm oil mid-fraction blends as cocoa butter replacers |
| title_full | Effect of accelerated storage on chemical compositions of mango seed fat and palm oil mid-fraction blends as cocoa butter replacers |
| title_fullStr | Effect of accelerated storage on chemical compositions of mango seed fat and palm oil mid-fraction blends as cocoa butter replacers |
| title_full_unstemmed | Effect of accelerated storage on chemical compositions of mango seed fat and palm oil mid-fraction blends as cocoa butter replacers |
| title_short | Effect of accelerated storage on chemical compositions of mango seed fat and palm oil mid-fraction blends as cocoa butter replacers |
| title_sort | effect of accelerated storage on chemical compositions of mango seed fat and palm oil mid-fraction blends as cocoa butter replacers |
| url | http://psasir.upm.edu.my/id/eprint/61542/ http://psasir.upm.edu.my/id/eprint/61542/ http://psasir.upm.edu.my/id/eprint/61542/ http://psasir.upm.edu.my/id/eprint/61542/1/Effect%20of%20accelerated%20storage%20on%20chemical%20compositions%20of%20mango%20seed%20fat%20and%20palm%20oil%20mid-fraction%20blends%20as%20cocoa%20butter%20replacers.pdf |