Effect of accelerated storage on chemical compositions of mango seed fat and palm oil mid-fraction blends as cocoa butter replacers

• Main Authors: Jahurul, M.H.A., Jing, Y.W., Foong, C.Y., Shaarani, S.M., Zaidul, I.S.M., Jinap, S., Hasmadi, M., Ali, Md. Eaqub, Nyam, K.L.
• Format: Article
• Published: Elsevier 2017
• Subjects: Q Science (General); QH301 Biology
• Online Access: http://eprints.um.edu.my/17585/; https://doi.org/10.1016/j.lwt.2017.06.018

In this study, mango seed fat (MSF) and its recommended blends were stored under accelerated condition. During the accelerated storage, the changes of fatty acids, total phenolic, tocopherol, and phytosterol contents, iodine, free fatty acid (FFA), and peroxide values were examined every six days. R...