Characterization Of Rambutan (Nephelium lappaceum L.) Seed Fat And Its Mixture With Cocoa Butter For Potential Application In Dark Chocolate

Characterization Of Rambutan (Nephelium lappaceum L.) Seed Fat And Its Mixture With Cocoa Butter For Potential Application In Dark Chocolate

Rambutan seed is one of rambutan by-product that has a potential to be utilized, especially as rambutan seed fat (RSF) and these fats can be partially incorporated into cocoa butter (CB). In this study, the fat from six days fermented and roasted rambutan seed was mixed with different proportions of...

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Bibliographic Details
Main Author: Hassan, Luma Khairy
Format: Thesis
Language:English
Published: 2018
Subjects:
T1-995 Technology(General)
Online Access:http://eprints.usm.my/43990/
http://eprints.usm.my/43990/1/LUMA%20KHAIRY%20HASSAN.pdf

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