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

Food Research International

Volumn 55, Issue , 2014, Pages 103-109

  Jahurul, M H A ^a   Zaidul, I S M ^b   Norulaini, N A N ^c   Sahena, F ^a   Abedin, M Z ^a   Ghafoor, Kashif ^d   Mohd Omar, A K ^a  

^a Universiti Sains Malaysia   (Malaysia)

^b INTERNATIONAL ISLAMIC UNIVERSITY MALAYSIA   (Malaysia)

^c SCHOOL OF PHYSICS   (Malaysia)

^d KING SAUD UNIVERSITY   (Saudi Arabia)

Author keywords

Cocoa butter replacer; Crystallization and melting characterization; Mango seed fat; Palm oil mid fraction; Solid fat content; Triglyceride

Indexed keywords

COCOA BUTTER REPLACERS; MANGO SEEDS; MELTING BEHAVIOR; MELTING PROFILES; MULTIPLE REGRESSION EQUATIONS; SOLID FAT CONTENT; STRONG CORRELATION; TRIGLYCERIDE;

DIFFERENTIAL SCANNING CALORIMETRY; FRUITS; GLYCEROL; MELTING; PALM OIL;

OILS AND FATS;

EID: 84887706978     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.10.050     Document Type: Article

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