Exploration on the thermal behavior solid fat content and hardness of rambutan fat extracted from rambutan seeds as cocoa butter replacer

Zzaman W., . and Issara U., . and Azhar Mat Easa, . and Tajul Aris Yang, . Exploration on the thermal behavior solid fat content and hardness of rambutan fat extracted from rambutan seeds as cocoa butter replacer. pp. 2408-2413. ISSN 2231-7546

Fat content and macroscopic properties of fat network formulation result in final products in chocolate industry. The knowledge of physical properties is required in regard to stability of final food products resulting to quality. The study was carried out to investigate the thermal behavior solid fat content and hardness of Rambutan fat (RF) cocoa butter and mixtures between two fats. The results found that the mixtures can be compatibility; the cocoa butter indicated the higher of solid fat content at room temperature more than RF and other mixtures. The RF had the highest melting point in both non-stabilized and stabilized form among cocoa butter and their mixtures. The hardness behavior showed lower in the mixture 1 and RF. For the phase behavior of crystallization exhibited the similar for all samples whereas the time of crystallization and temperatures were different. Therefore the RF might be possible source of cocoa butter substitute with suitable proportion in the manufacturing chocolate and confectionery products.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(06)%202017/(18).p...

Abstract

Fat content and macroscopic properties of fat network formulation result in final products in chocolate industry. The knowledge of physical properties is required in regard to stability of final food products resulting to quality. The study was carried out to investigate the thermal behavior solid fat content and hardness of Rambutan fat (RF) cocoa butter and mixtures between two fats. The results found that the mixtures can be compatibility; the cocoa butter indicated the higher of solid fat content at room temperature more than RF and other mixtures. The RF had the highest melting point in both non-stabilized and stabilized form among cocoa butter and their mixtures. The hardness behavior showed lower in the mixture 1 and RF. For the phase behavior of crystallization exhibited the similar for all samples whereas the time of crystallization and temperatures were different. Therefore the RF might be possible source of cocoa butter substitute with suitable proportion in the manufacturing chocolate and confectionery products.

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Item Type:	Article
AGROVOC Term:	Nephelium lappaceum
AGROVOC Term:	Rambutans
AGROVOC Term:	Seed
AGROVOC Term:	Cocoa butter
AGROVOC Term:	Confectionery
AGROVOC Term:	Food products
AGROVOC Term:	Thermal analysis
AGROVOC Term:	Melting point
AGROVOC Term:	Physical properties
AGROVOC Term:	Fat content
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23901

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