Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative |
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| Authors: | M. H. A. Jahurul Y. Soon Md. Shaarani Sharifudin M. Hasmadi A. H. Mansoor I. S. M. Zaidul J. S. Lee Md. Eaqub Ali Kashif Ghafoor Wahidu Zzaman S. Jinap |
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| Affiliation: | 1. Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia;2. Department of Pharmaceutical Technology, Kulliyyah of Pharmacy, International Islamic University Malaysia, Kuantan Campus, Kuantan, Pahang, Malaysia;3. Nanotechnology and Catalysis Research Centre (NanoCat), University of Malaya, Kuala Lumpur, Malaysia;4. Department of Food Science and Nutrition, King Saud University, Riyadh, Saudi Arabia;5. Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh;6. Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia;7. Institute Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang, Selangor, Malaysia |
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| Abstract: | Bambangan (Mangifera pajang) is one of the underutilised tropical fruits found in the Borneo islands (Malaysia, Indonesia and Brunei). The physicochemical and thermal properties of bambangan kernel fat (BKF) were investigated in an effort to identify an innovative fat that could be exploited in confectionery applications. The fatty acids and triglyceride (TG) contents, melting behaviour and solid fat content (SFC) of the BKF were determined by various chromatographic and thermal techniques. BKF had three main TGs, namely 1‐palmitoyl‐2‐oleoyl‐3‐stearoyl‐glycerol (POS) (11.6%), 1,3‐distearoyl‐2‐oleoyl‐glycerol (SOS) (28.7%) and 1‐stearoyl‐2,3‐dioleoyl‐glycerol (SOO) (11.2%), with SOS being the major component. Stearic, oleic and palmitic acids were the dominant fatty acids with the area percentage of 36.4%, 44.5% and 8.4%, respectively. The melting behaviour indicated a single curve with only one maximum shoulder. With respect to the physicochemical and thermal properties, BKF is ideal for use in formulations (blending components) as an alternative to CB in food products, especially confectionary products. |
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| Keywords: | Bambangan kernel fat cocoa butter alternative fatty acids melting behaviour solid fat content triglycerides |
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