Characterization of crystallization and melting profiles of blends of mango seed fat and palm oil mid-fraction as cocoa butter replacers using differential scanning calorimetry and pulse nuclear magnetic resonance
Mango seed fat (MSF) and palm oil mid-fraction (POMF) blends were stabilized prior to investigate crystalliza- tion and melting behavior, solid fat content (SFC) and triglyceride compositions. Ten blends at various ratios of MSF/POMF, 95/5 (blend 1), 90/10 (blend 2), 85/15 (blend 3), 80/20 (blend...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English English |
| Published: |
Elsevier
2014
|
| Subjects: | |
| Online Access: | http://irep.iium.edu.my/33160/ http://irep.iium.edu.my/33160/ http://irep.iium.edu.my/33160/ http://irep.iium.edu.my/33160/1/1-s2.0-S096399691300598X-main.pdf http://irep.iium.edu.my/33160/4/33160_Characterization%20of%20crystallization%20and%20melting%20profiles_SCOPUS.pdf |