Optimization of supercritical carbon dioxide extraction parameters of cocoa butter analogy fat from mango seed kernel oil using response surface methodology

• المؤلفون الرئيسيون: Akanda, Md. Jahurul Haque, Sarker, Md. Zaidul Islam, Nik Ab Rahman, Nik Norulaini, Ferdosh, Sahena, Rahman, Md. Mokhlesur, Mohd Omar, A.K.
• التنسيق: مقال
• اللغة: English
• منشور في: Association of Food Scientists & Technologists 2015
• الموضوعات: TP368 Food processing and manufacture
• الوصول للمادة أونلاين: http://irep.iium.edu.my/33170/7/optimization_of_cupercritical.pdf; http://irep.iium.edu.my/33170/; http://link.springer.com/article/10.1007%2Fs13197-013-0979-x

Mango seed kernels (MSK) are discarded as agricultural wastes of industrial processing’s by-product as well as direct consumption of the mango fruits. The extraction parameters of SC-CO2 were optimized using central composite design (CCD) of response surface methodology (RSM) yielding cocoa butter a...