Characterization Of Rambutan (Nephelium lappaceum L.) Seed Fat And Its Mixture With Cocoa Butter For Potential Application In Dark Chocolate
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Date
2018-06
Authors
Hassan, Luma Khairy
Journal Title
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Publisher
Universiti Sains Malaysia
Abstract
Rambutan seed is one of rambutan by-product that has a potential to be utilized, especially as rambutan seed fat (RSF) and these fats can be partially incorporated into cocoa butter (CB). In this study, the fat from six days fermented and roasted rambutan seed was mixed with different proportions of cocoa butter, namely, 100/0, 80/20, 60/40, 40/60, 20/80, and 0/100 (w/w) CB to RSF, as CB, M1, M2, M3, M4 and RSF respectively. The changes that occurred to the physical properties and thermal stability were investigated. The results suggested that certain mixtures of CB and RSF, such as M1 (80%CB+20%RSF) exhibited the peak maxirnum during thermal behavior, polymorphism, morphology, and solid fat content of M1 sample similar to that of CB. Furthermore, the X-ray diffraction patterns (XRD) showed that M1 had the same short spacing and wide angle reflections as those of CB at a temperature of 20 °C. In addition, CB and M1 sample had higher thermal stability and hardness index than other mixtures. The effect of different temperatures on the viscosity of CB and M1 sample showed CB and M1 had a lower viscosity than other mixtures with increasing temperature. This study was determined the chemical analysis such as fatty acid composition, acid value, free fatty acid, iodine value, antioxidant activity, triglycerides composition and lipid oxidation. The results showed that lauric acid, palmitic acid, and stearic fatty acid in rambutan fat were less than that in cocoa butter, whereas the oleic acid was the highest in RSF. The CB and M1 showed the highest antioxidant activity and the typical triglycerides compositions such as, Glycerol-1, 3-dipalmitate-2-oleate (POP), glycerol-1-palmitate-2-oleate-3-stearate (POS) and glycerol-1,3-distearate-2-oleate (SOS).
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Keywords
Rambutan seed fat mixture with cocoa butter , potential application in dark chocolate