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Characteristics of rambutan (Nephelium lappaceum L.) seed fat fractions and their potential application as cocoa butter improver

The utilization of rambutan seed (Nephelium Lappaceum L.) to produce fat (RSF) and its fractionation could be one of the solutions for better waste management and for ensuring its sustainable utilization. In this study, RSF was fractionated by two-stage acetone fractionation and their physicochemic...

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Main Authors: Azzatul F., Jahurul Haque Akanda, Norliza J., Norazlina M. R., Hasmadi Mamat, Sharifudin Md Shaarani, Patricia Matanjun, Lee, Jau Shya
Format: Article
Language:English
Published: Rynnye Lyan Resources 2020
Subjects:
TX341-641 Nutrition. Foods and food supply
Online Access:https://eprints.ums.edu.my/id/eprint/25398/1/Characteristics%20of%20rambutan%20%28Nephelium%20lappaceum%20L.%29%20seed%20fat%20fractions%20and%20their%20potential%20application%20as%20cocoa%20butter%20improver.pdf
https://eprints.ums.edu.my/id/eprint/25398/
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spelling my.ums.eprints.253982021-03-29T01:01:15Z https://eprints.ums.edu.my/id/eprint/25398/ Characteristics of rambutan (Nephelium lappaceum L.) seed fat fractions and their potential application as cocoa butter improver Azzatul F. Jahurul Haque Akanda Norliza J. Norazlina M. R. Hasmadi Mamat Sharifudin Md Shaarani Patricia Matanjun Lee, Jau Shya TX341-641 Nutrition. Foods and food supply The utilization of rambutan seed (Nephelium Lappaceum L.) to produce fat (RSF) and its fractionation could be one of the solutions for better waste management and for ensuring its sustainable utilization. In this study, RSF was fractionated by two-stage acetone fractionation and their physicochemical properties such as fatty acid compositions, iodine value (IV), free fatty acid (FFA), slip melting point (SMP), and solid fat content (SFC) were investigated. The solid fraction-III (F2-S) exhibited the highest SMP (49.03°C) and lowest IV (27.57 g I2/100 g). The major fatty acids in all solid fractions were stearic (15.1- 21.6%), oleic (25.0-35.5%), and arachidic (42.7-46.9%) acids. The SFC of F2-S at 20°C (78.57%) and 35°C (22.95%) were found to be higher than solid fraction-I (F1-S), indicating a harder solid fraction. This study revealed that by performing fractionation of RSF, a cocoa butter improvers (CBI) could be prepared by blending them with other fats that have the potential to be utilized in chocolate manufacturing in tropical countries. Rynnye Lyan Resources 2020 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/25398/1/Characteristics%20of%20rambutan%20%28Nephelium%20lappaceum%20L.%29%20seed%20fat%20fractions%20and%20their%20potential%20application%20as%20cocoa%20butter%20improver.pdf Azzatul F. and Jahurul Haque Akanda and Norliza J. and Norazlina M. R. and Hasmadi Mamat and Sharifudin Md Shaarani and Patricia Matanjun and Lee, Jau Shya (2020) Characteristics of rambutan (Nephelium lappaceum L.) seed fat fractions and their potential application as cocoa butter improver. Food Research. ISSN 2550-2166
institution Universiti Malaysia Sabah
building UMS Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sabah
content_source UMS Institutional Repository
url_provider http://eprints.ums.edu.my/
language English
topic TX341-641 Nutrition. Foods and food supply
spellingShingle TX341-641 Nutrition. Foods and food supply
Azzatul F.
Jahurul Haque Akanda
Norliza J.
Norazlina M. R.
Hasmadi Mamat
Sharifudin Md Shaarani
Patricia Matanjun
Lee, Jau Shya
Characteristics of rambutan (Nephelium lappaceum L.) seed fat fractions and their potential application as cocoa butter improver
description The utilization of rambutan seed (Nephelium Lappaceum L.) to produce fat (RSF) and its fractionation could be one of the solutions for better waste management and for ensuring its sustainable utilization. In this study, RSF was fractionated by two-stage acetone fractionation and their physicochemical properties such as fatty acid compositions, iodine value (IV), free fatty acid (FFA), slip melting point (SMP), and solid fat content (SFC) were investigated. The solid fraction-III (F2-S) exhibited the highest SMP (49.03°C) and lowest IV (27.57 g I2/100 g). The major fatty acids in all solid fractions were stearic (15.1- 21.6%), oleic (25.0-35.5%), and arachidic (42.7-46.9%) acids. The SFC of F2-S at 20°C (78.57%) and 35°C (22.95%) were found to be higher than solid fraction-I (F1-S), indicating a harder solid fraction. This study revealed that by performing fractionation of RSF, a cocoa butter improvers (CBI) could be prepared by blending them with other fats that have the potential to be utilized in chocolate manufacturing in tropical countries.
format Article
author Azzatul F.
Jahurul Haque Akanda
Norliza J.
Norazlina M. R.
Hasmadi Mamat
Sharifudin Md Shaarani
Patricia Matanjun
Lee, Jau Shya
author_facet Azzatul F.
Jahurul Haque Akanda
Norliza J.
Norazlina M. R.
Hasmadi Mamat
Sharifudin Md Shaarani
Patricia Matanjun
Lee, Jau Shya
author_sort Azzatul F.
title Characteristics of rambutan (Nephelium lappaceum L.) seed fat fractions and their potential application as cocoa butter improver
title_short Characteristics of rambutan (Nephelium lappaceum L.) seed fat fractions and their potential application as cocoa butter improver
title_full Characteristics of rambutan (Nephelium lappaceum L.) seed fat fractions and their potential application as cocoa butter improver
title_fullStr Characteristics of rambutan (Nephelium lappaceum L.) seed fat fractions and their potential application as cocoa butter improver
title_full_unstemmed Characteristics of rambutan (Nephelium lappaceum L.) seed fat fractions and their potential application as cocoa butter improver
title_sort characteristics of rambutan (nephelium lappaceum l.) seed fat fractions and their potential application as cocoa butter improver
publisher Rynnye Lyan Resources
publishDate 2020
url https://eprints.ums.edu.my/id/eprint/25398/1/Characteristics%20of%20rambutan%20%28Nephelium%20lappaceum%20L.%29%20seed%20fat%20fractions%20and%20their%20potential%20application%20as%20cocoa%20butter%20improver.pdf
https://eprints.ums.edu.my/id/eprint/25398/
_version_ 1760230362872545280
score 13.211869

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