Effect of accelerated storage on chemical compositions of mango seed fat and its blends as cocoa butter replacers

• Main Authors: Md Jahurul Haque Akanda, Yap, W. Jing, Chin, Y. Foong, Sharifudin M. Shaarani, Zaidul, I.S.M., Selamat Jinap, Hasmadi Mamat, Md Eaqub Ali, Nyam, Kar Lin
• Format: Article
• Language: English; English
• Published: Academic Press Inc. 2017
• Subjects: QH301-705.5 Biology (General)
• Online Access: https://eprints.ums.edu.my/id/eprint/31124/1/Effect%20of%20accelerated%20storage%20on%20chemical%20compositions%20of%20mango%20seed%20fat%20and%20its%20blends%20as%20cocoa%20butter%20replacers_ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/31124/3/Effect%20of%20accelerated%20storage%20on%20chemical%20compositions%20of%20mango%20seed%20fat%20and%20its%20blends%20as%20cocoa%20butter%20replacers.pdf; https://eprints.ums.edu.my/id/eprint/31124/; https://www.sciencedirect.com/science/article/pii/S002364381730422X?casa_token=clpHahdkeWMAAAAA:Xo9xiGct-vZ6YBq_8gAMCIP4SV1TuswqezphvcuTorhCQLuWbaOkeQcjwEPFgJyNRzWMbFPprvs; 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...