| Topic: | Triacylglycerol composition and crystallization behavior of mango butter stearin |
| Abstract: | Cocoa butter (CB) is the main ingredient of chocolate, but CB is expensive and there is considerable variation in produce. Consumption in the most tropical zone is limited due to problems of solubility and softening. Therefore, there is a need to produce a cocoa butter alternative from other vegetable fats. Mango butter is readily available and has similar chemical and physical properties to CB. This research studied the triacylglycerol (TAG) composition and crystallization behavior of mango butter stearin (MBS) obtained from solvent fractionation of mango butter (MB) using acetone. It was found that MBS had the highest content of 1,3-distearoyl-2-oleoyl-glycerol (SOS) (47%) which is a high-melting TAG. The content of SOS in MB and CB were 28.2% and 20.2%, respectively. MBS had the highest crystallization and melting temperatures as well as highest solid fat content (SFC) at all temperatures due to its high SOS content. In addition, the SFC of MBS at the body temperature (37 ºC) was still high, indicating that it would not melt completely when consumed and hence would cause waxy mouthfeel. Therefore, it is not suitable to be use directly as CBA. Instead, it can be mixed with other fat to produce CBA for the production of high-temperature resistant chocolate. MBS exhibited fine and densed crystal microstructure with high crystal numbers which would render the products with smooth as well as hard texture. This work has shown that MBS has a potential to be used as hard fat for the product of CBA. |
| Author: | 630920018 : Miss Chanunras Chalermchadphokhin
Assoc. Prof. Sopark Sonwai, Ph.D. |
| Full Paper: | บทความวิจัยงานประชุมวิชาการ(docx) |
| บทความวิจัยงานประชุมวิชาการ(pdf) |
| Presentation: | งานนำเสนอประชุมวิชาการ(pptx) |
| File: | เกียรติบัตรงานประชุมวิชาการ(pdf)
Proceeding(pdf)
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| Journal ranking: | มีการตีพิมพ์ในรายงานสืบเนื่องจากการประชุมวิชาการระดับชาติ |