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

• Main Authors: Jahurul, Md. Haque Akanda, Sarker, Md. Zaidul Islam, Nik Ab Rahman, Nik Norulaini, Ferdosh, Sahena, Abedin, Md. Zainul, Ghafoor, Kashif, Abd Kadir, Mohd Omar
• Format: Article
• Language: English; English
• Published: Elsevier 2014
• Subjects: QD Chemistry
• Online Access: 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; http://irep.iium.edu.my/33160/; http://dx.doi.org/10.1016/j.foodres.2013.10.050

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...