Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative

Bambangan (Mangifera pajang) is one of the underutilised tropical fruits found in the Borneo islands (Malaysia, Indonesia and Brunei). The physicochemical and thermal properties of bambangan kernel fat (BKF) were investigated in an effort to identify an innovative fat that could be exploited in conf...

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Main Authors:	Akanda, Md Jahurul Haque, Soon, Y., Md. Shaarani, Sharifudin, Mamat, Hasmadi, H. Mansoor, Arsalan, Sarker, Md. Zaidul Islam, Lee, J. S., Ali, Md Eaqub
Format:	Article
Language:	English English English
Published:	Wiley-Blackwell 2018
Subjects:	Q Science (General) QR Microbiology
Online Access:	http://irep.iium.edu.my/65920/ http://irep.iium.edu.my/65920/ http://irep.iium.edu.my/65920/ http://irep.iium.edu.my/65920/25/65920_Bambangan%20%28Mangifera%20pajang%29%20kernel%20fat_complete.pdf http://irep.iium.edu.my/65920/2/65920_Bambangan%20%28Mangifera%20pajang%29%20kernel%20fat_scopus.pdf http://irep.iium.edu.my/65920/19/65920_Bambangan%20%28Mangifera%20pajang%29%20kernel%20fat_wos.pdf

id	iium-65920
recordtype	eprints
spelling	iium-659202019-09-04T00:53:26Z http://irep.iium.edu.my/65920/ Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative Akanda, Md Jahurul Haque Soon, Y. Md. Shaarani, Sharifudin Mamat, Hasmadi H. Mansoor, Arsalan Sarker, Md. Zaidul Islam Lee, J. S. Ali, Md Eaqub Q Science (General) QR Microbiology Bambangan (Mangifera pajang) is one of the underutilised tropical fruits found in the Borneo islands (Malaysia, Indonesia and Brunei). The physicochemical and thermal properties of bambangan kernel fat (BKF) were investigated in an effort to identify an innovative fat that could be exploited in confectionery applications. The fatty acids and triglyceride (TG) contents, melting behaviour and solid fat content (SFC) of the BKF were determined by various chromatographic and thermal techniques. BKF had three main TGs, namely 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol (POS) (11.6%), 1,3-distearoyl-2-oleoyl-glycerol (SOS) (28.7%) and 1-stearoyl-2,3-dioleoyl-glycerol (SOO) (11.2%), with SOS being the major component. Stearic, oleic and palmitic acids were the dominant fatty acids with the area percentage of 36.4%, 44.5% and 8.4%, respectively. The melting behaviour indicated a single curve with only one maximum shoulder. With respect to the physicochemical and thermal properties, BKF is ideal for use in formulations (blending components) as an alternative to CB in food products, especially confectionary products. Wiley-Blackwell 2018-07 Article PeerReviewed application/pdf en http://irep.iium.edu.my/65920/25/65920_Bambangan%20%28Mangifera%20pajang%29%20kernel%20fat_complete.pdf application/pdf en http://irep.iium.edu.my/65920/2/65920_Bambangan%20%28Mangifera%20pajang%29%20kernel%20fat_scopus.pdf application/pdf en http://irep.iium.edu.my/65920/19/65920_Bambangan%20%28Mangifera%20pajang%29%20kernel%20fat_wos.pdf Akanda, Md Jahurul Haque and Soon, Y. and Md. Shaarani, Sharifudin and Mamat, Hasmadi and H. Mansoor, Arsalan and Sarker, Md. Zaidul Islam and Lee, J. S. and Ali, Md Eaqub (2018) Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative. International Journal of Food Science and Technology, 53 (7). pp. 1689-1697. ISSN 0950-5423 E-ISSN 1365-2621 (In Press) https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.13753 10.1111/ijfs.13753
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English English
topic	Q Science (General) QR Microbiology
spellingShingle	Q Science (General) QR Microbiology Akanda, Md Jahurul Haque Soon, Y. Md. Shaarani, Sharifudin Mamat, Hasmadi H. Mansoor, Arsalan Sarker, Md. Zaidul Islam Lee, J. S. Ali, Md Eaqub Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative
description	Bambangan (Mangifera pajang) is one of the underutilised tropical fruits found in the Borneo islands (Malaysia, Indonesia and Brunei). The physicochemical and thermal properties of bambangan kernel fat (BKF) were investigated in an effort to identify an innovative fat that could be exploited in confectionery applications. The fatty acids and triglyceride (TG) contents, melting behaviour and solid fat content (SFC) of the BKF were determined by various chromatographic and thermal techniques. BKF had three main TGs, namely 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol (POS) (11.6%), 1,3-distearoyl-2-oleoyl-glycerol (SOS) (28.7%) and 1-stearoyl-2,3-dioleoyl-glycerol (SOO) (11.2%), with SOS being the major component. Stearic, oleic and palmitic acids were the dominant fatty acids with the area percentage of 36.4%, 44.5% and 8.4%, respectively. The melting behaviour indicated a single curve with only one maximum shoulder. With respect to the physicochemical and thermal properties, BKF is ideal for use in formulations (blending components) as an alternative to CB in food products, especially confectionary products.
format	Article
author	Akanda, Md Jahurul Haque Soon, Y. Md. Shaarani, Sharifudin Mamat, Hasmadi H. Mansoor, Arsalan Sarker, Md. Zaidul Islam Lee, J. S. Ali, Md Eaqub
author_facet	Akanda, Md Jahurul Haque Soon, Y. Md. Shaarani, Sharifudin Mamat, Hasmadi H. Mansoor, Arsalan Sarker, Md. Zaidul Islam Lee, J. S. Ali, Md Eaqub
author_sort	Akanda, Md Jahurul Haque
title	Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative
title_short	Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative
title_full	Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative
title_fullStr	Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative
title_full_unstemmed	Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative
title_sort	bambangan (mangifera pajang) kernel fat: a potential new source of cocoa butter alternative
publisher	Wiley-Blackwell
publishDate	2018
url	http://irep.iium.edu.my/65920/ http://irep.iium.edu.my/65920/ http://irep.iium.edu.my/65920/ http://irep.iium.edu.my/65920/25/65920_Bambangan%20%28Mangifera%20pajang%29%20kernel%20fat_complete.pdf http://irep.iium.edu.my/65920/2/65920_Bambangan%20%28Mangifera%20pajang%29%20kernel%20fat_scopus.pdf http://irep.iium.edu.my/65920/19/65920_Bambangan%20%28Mangifera%20pajang%29%20kernel%20fat_wos.pdf
first_indexed	2023-09-18T21:33:32Z
last_indexed	2023-09-18T21:33:32Z
_version_	1777412669420077056

Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative

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