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

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 confe...

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Main Authors:	Jahurul, M. H. A., Soon, Y., Sharifudin, Md. Shaarani, Hasmadi, M., Mansoor, A. H, Sarker, Md. Zaidul Islam, Lee, J. S, Ali, Md. Eaqub, Ghafoor, Kashif, Zzaman, Wahidu, Jinap, S.
Format:	Article
Language:	English
Published:	Wiley-Blackwell Publishing Ltd 2018
Subjects:	S Agriculture (General) TP Chemical technology TP200 Manufacture and use of chemicals
Online Access:	http://irep.iium.edu.my/68499/ http://irep.iium.edu.my/68499/ http://irep.iium.edu.my/68499/ http://irep.iium.edu.my/68499/1/jahurul2018%20%281%29.pdf

id	iium-68499
recordtype	eprints
spelling	iium-684992018-12-19T04:28:09Z http://irep.iium.edu.my/68499/ Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternativ Jahurul, M. H. A. Soon, Y. Sharifudin, Md. Shaarani Hasmadi, M. Mansoor, A. H Sarker, Md. Zaidul Islam Lee, J. S Ali, Md. Eaqub Ghafoor, Kashif Zzaman, Wahidu Jinap, S. S Agriculture (General) TP Chemical technology TP200 Manufacture and use of chemicals 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 Publishing Ltd 2018 Article PeerReviewed application/pdf en http://irep.iium.edu.my/68499/1/jahurul2018%20%281%29.pdf Jahurul, M. H. A. and Soon, Y. and Sharifudin, Md. Shaarani and Hasmadi, M. and Mansoor, A. H and Sarker, Md. Zaidul Islam and Lee, J. S and Ali, Md. Eaqub and Ghafoor, Kashif and Zzaman, Wahidu and Jinap, S. (2018) Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternativ. International Journal of Food Science and Technology, 53. pp. 1689-1697. E-ISSN 1365-2621 (In Press) https://onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.13753?purchase_referrer=www.google.com&tracking_action=preview_click&r3_referer=wol&show_checkout=1 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
topic	S Agriculture (General) TP Chemical technology TP200 Manufacture and use of chemicals
spellingShingle	S Agriculture (General) TP Chemical technology TP200 Manufacture and use of chemicals Jahurul, M. H. A. Soon, Y. Sharifudin, Md. Shaarani Hasmadi, M. Mansoor, A. H Sarker, Md. Zaidul Islam Lee, J. S Ali, Md. Eaqub Ghafoor, Kashif Zzaman, Wahidu Jinap, S. Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternativ
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	Jahurul, M. H. A. Soon, Y. Sharifudin, Md. Shaarani Hasmadi, M. Mansoor, A. H Sarker, Md. Zaidul Islam Lee, J. S Ali, Md. Eaqub Ghafoor, Kashif Zzaman, Wahidu Jinap, S.
author_facet	Jahurul, M. H. A. Soon, Y. Sharifudin, Md. Shaarani Hasmadi, M. Mansoor, A. H Sarker, Md. Zaidul Islam Lee, J. S Ali, Md. Eaqub Ghafoor, Kashif Zzaman, Wahidu Jinap, S.
author_sort	Jahurul, M. H. A.
title	Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternativ
title_short	Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternativ
title_full	Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternativ
title_fullStr	Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternativ
title_full_unstemmed	Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternativ
title_sort	bambangan (mangifera pajang) kernel fat: a potential new source of cocoa butter alternativ
publisher	Wiley-Blackwell Publishing Ltd
publishDate	2018
url	http://irep.iium.edu.my/68499/ http://irep.iium.edu.my/68499/ http://irep.iium.edu.my/68499/ http://irep.iium.edu.my/68499/1/jahurul2018%20%281%29.pdf
first_indexed	2023-09-18T21:37:13Z
last_indexed	2023-09-18T21:37:13Z
_version_	1777412901131255808

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

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