Supercritical Carbon Dioxide Extraction Of Mango Seed Kernel Fat Blended With Palm Oil Mid-Fraction And Palm Stearin To Formulate Cocoa Butter Replacers

Mango (Mangifera indica L.) is an important annual tropical fruit. Mango seed kernel (MSK) which is industrial by-product contains considerable amount of cocoa butter analogy fats. It is remarkable that no reports on the extraction of the mango seed kernel fat (MSKF) using supercritical carbon dioxi...

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Main Author:	Akanda, Md. Jahurul Haque
Format:	Thesis
Language:	English
Published:	2013
Subjects:	T11.95-12.5 Industrial directories
Online Access:	http://eprints.usm.my/46152/1/Md.%20Jahurul%20Haque%20Akanda24.pdf
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id	my-usm-ep.46152
record_format	uketd_dc
spelling	my-usm-ep.461522020-02-10T04:09:05Z Supercritical Carbon Dioxide Extraction Of Mango Seed Kernel Fat Blended With Palm Oil Mid-Fraction And Palm Stearin To Formulate Cocoa Butter Replacers 2013-11 Akanda, Md. Jahurul Haque T11.95-12.5 Industrial directories Mango (Mangifera indica L.) is an important annual tropical fruit. Mango seed kernel (MSK) which is industrial by-product contains considerable amount of cocoa butter analogy fats. It is remarkable that no reports on the extraction of the mango seed kernel fat (MSKF) using supercritical carbon dioxide (SC-CO2) have been published. The aim of this work is to blend SC-CO2 extracted MSKF with palm oil mid-fraction (POMF) and palm stearin (PS) to formulate new cocoa butter replacers (CBRs). The physico-chemical properties, thermal properties, solid fat content (SFC) and morphology for the blends of MSKF: POMF and MSKF: PS conducted using different chromatographic and thermal techniques. Optimization of the SC-CO2 extraction parameters of MSKF from MSK were conducted using central composite design (CCD) of response surface methodology (RSM). The variables considered in the study are pressure (20-50 MPa), temperature (40-80 °C), and CO2 flow rate (1-4 ml/min). The optimized fat yield was predicted to be 11.29% at 44.2 MPa, 72.2 ºC and CO2 flow rate of 3.4 ml/min which was close to the fat yield (11.7%) of Soxhlet extraction. The blends containing 70 to 85% of MSKF had physico-chemical properties like fatty acid profiles, iodine value (IV), slip melting point (SMP), saponification value (SPV) and acid value (AV) close to that of commercial CB. Results showed that the major TG ranges in all blends were POP 11-38.8%, SOS 22.1-36.9%, and POS 15.4-16.2%, respectively. 2013-11 Thesis http://eprints.usm.my/46152/ http://eprints.usm.my/46152/1/Md.%20Jahurul%20Haque%20Akanda24.pdf application/pdf en public phd doctoral Universiti Sains Malaysia Pusat Pengajian Teknologi Industri
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	T11.95-12.5 Industrial directories
spellingShingle	T11.95-12.5 Industrial directories Akanda, Md. Jahurul Haque Supercritical Carbon Dioxide Extraction Of Mango Seed Kernel Fat Blended With Palm Oil Mid-Fraction And Palm Stearin To Formulate Cocoa Butter Replacers
description	Mango (Mangifera indica L.) is an important annual tropical fruit. Mango seed kernel (MSK) which is industrial by-product contains considerable amount of cocoa butter analogy fats. It is remarkable that no reports on the extraction of the mango seed kernel fat (MSKF) using supercritical carbon dioxide (SC-CO2) have been published. The aim of this work is to blend SC-CO2 extracted MSKF with palm oil mid-fraction (POMF) and palm stearin (PS) to formulate new cocoa butter replacers (CBRs). The physico-chemical properties, thermal properties, solid fat content (SFC) and morphology for the blends of MSKF: POMF and MSKF: PS conducted using different chromatographic and thermal techniques. Optimization of the SC-CO2 extraction parameters of MSKF from MSK were conducted using central composite design (CCD) of response surface methodology (RSM). The variables considered in the study are pressure (20-50 MPa), temperature (40-80 °C), and CO2 flow rate (1-4 ml/min). The optimized fat yield was predicted to be 11.29% at 44.2 MPa, 72.2 ºC and CO2 flow rate of 3.4 ml/min which was close to the fat yield (11.7%) of Soxhlet extraction. The blends containing 70 to 85% of MSKF had physico-chemical properties like fatty acid profiles, iodine value (IV), slip melting point (SMP), saponification value (SPV) and acid value (AV) close to that of commercial CB. Results showed that the major TG ranges in all blends were POP 11-38.8%, SOS 22.1-36.9%, and POS 15.4-16.2%, respectively.
format	Thesis
qualification_name	Doctor of Philosophy (PhD.)
qualification_level	Doctorate
author	Akanda, Md. Jahurul Haque
author_facet	Akanda, Md. Jahurul Haque
author_sort	Akanda, Md. Jahurul Haque
title	Supercritical Carbon Dioxide Extraction Of Mango Seed Kernel Fat Blended With Palm Oil Mid-Fraction And Palm Stearin To Formulate Cocoa Butter Replacers
title_short	Supercritical Carbon Dioxide Extraction Of Mango Seed Kernel Fat Blended With Palm Oil Mid-Fraction And Palm Stearin To Formulate Cocoa Butter Replacers
title_full	Supercritical Carbon Dioxide Extraction Of Mango Seed Kernel Fat Blended With Palm Oil Mid-Fraction And Palm Stearin To Formulate Cocoa Butter Replacers
title_fullStr	Supercritical Carbon Dioxide Extraction Of Mango Seed Kernel Fat Blended With Palm Oil Mid-Fraction And Palm Stearin To Formulate Cocoa Butter Replacers
title_full_unstemmed	Supercritical Carbon Dioxide Extraction Of Mango Seed Kernel Fat Blended With Palm Oil Mid-Fraction And Palm Stearin To Formulate Cocoa Butter Replacers
title_sort	supercritical carbon dioxide extraction of mango seed kernel fat blended with palm oil mid-fraction and palm stearin to formulate cocoa butter replacers
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2013
url	http://eprints.usm.my/46152/1/Md.%20Jahurul%20Haque%20Akanda24.pdf
_version_	1747821621446443008

Supercritical Carbon Dioxide Extraction Of Mango Seed Kernel Fat Blended With Palm Oil Mid-Fraction And Palm Stearin To Formulate Cocoa Butter Replacers

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