Physicochemical Properties of Cocoa Butter Replacers from Supercritical Carbon Dioxide Extracted Mango Seed Fat and Palm Oil Mid-Fraction Blends
International Food Research Journal 25(1): 143 - 149 (February 2018) Journal homepage: http://www.ifrj.upm.edu.my Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends 1,2*Jahurul, M.H.A., 3Zaidul, I.S.M., 4Sahena, F., 1Sharifudin, M.S., 5Norulaini, N.N., 6Md. Eaqub Ali, 1Hasmadi, M., 7Ghafoor, K., 2,8Wahidu Zzaman and 2Omar, A.K.M. 1Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 884000 Kota Kinabalu, Sabah, Malaysia 2School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia 3Department of Pharmaceutical Technology, Kulliyyah of Pharmacy, International Islamic University, Kuantan Campus, 25200 Kuantan, Pahang, Malaysia 4Faculty of Science, International Islamic University Malaysia (IIUM), Kuantan Campus, 25200 Kuantan, Pahang, Malaysia 5School of Distance Education, Universiti Sains Malaysia, Minden, Penang 11800, Malaysia 6Nanotechnology and Catalysis Research centre (NANOCAT), University of Malay, Kuala Lumpur 50603, Malaysia 7Department of Food Science and Nutrition, PO Box 2460, College of Food and Agricultural Sciences, King Saud University, Riyadh, 11451, Saudi Arabia 8Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh Article history Abstract Received: 21 November 2016 Supercritical carbon dioxide (scCO2) extracted mango seed fat (MSF) was blended with palm Received in revised form: oil mid-fraction (POMF) to obtain cocoa butter
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