Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives

• Main Authors: Jahurul, M. H.A., Ping, L.L., Sharifudin, M.S., Mamat, Hasmadi, Mansoor, A. H., Lee, J.S., B.W., Noorakmar, Amir, H.M.S., Jinap, S., Mohd Omar, A. K., Sarker, Md. Zaidul Islam
• Format: Article
• Language: English; English; English
• Published: Elsevier 2019
• Subjects: TP248.13 Biotechnology
• Online Access: http://irep.iium.edu.my/72728/1/72728%20Thermal%20properties%2C%20triglycerides%20and%20crystal%20morphology%20of%20bambangan.pdf; http://irep.iium.edu.my/72728/2/72728%20Thermal%20properties%2C%20triglycerides%20and%20crystal%20morphology%20of%20bambangan%20SCOPUS.pdf; http://irep.iium.edu.my/72728/13/72728_Thermal%20properties%2C%20triglycerides%20and%20crystal%20morphology%20of%20bambangan%20%28Mangifera%20pajang%29%20kernel%20fat%20and%20palm%20stearin%20blends%20as%20cocoa%20butter%20alternatives_wos.pdf; http://irep.iium.edu.my/72728/; https://www.sciencedirect.com/science/article/pii/S0023643819301495

The aim of this study was to investigate the thermal properties of bambangan kernel fat (BKF) and palm stearin (PS) blends and their possibility as cocoa butter alternatives. The triglycerides, thermal behaviors, and crystal morphology of the BKF and PS blends were determined using high performanc...