Characterization Of Rambutan (Nephelium lappaceum L.) Seed Fat And Its Mixture With Cocoa Butter For Potential Application In Dark Chocolate

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...

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Main Author:	Hassan, Luma Khairy
Format:	Thesis
Language:	English
Published:	2018
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/43990/1/LUMA%20KHAIRY%20HASSAN.pdf
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id	my-usm-ep.43990
record_format	uketd_dc
spelling	my-usm-ep.439902019-04-12T05:24:50Z Characterization Of Rambutan (Nephelium lappaceum L.) Seed Fat And Its Mixture With Cocoa Butter For Potential Application In Dark Chocolate 2018-06 Hassan, Luma Khairy T1-995 Technology(General) 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. 2018-06 Thesis http://eprints.usm.my/43990/ http://eprints.usm.my/43990/1/LUMA%20KHAIRY%20HASSAN.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	T1-995 Technology(General)
spellingShingle	T1-995 Technology(General) Hassan, Luma Khairy Characterization Of Rambutan (Nephelium lappaceum L.) Seed Fat And Its Mixture With Cocoa Butter For Potential Application In Dark Chocolate
description	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.
format	Thesis
qualification_name	Doctor of Philosophy (PhD.)
qualification_level	Doctorate
author	Hassan, Luma Khairy
author_facet	Hassan, Luma Khairy
author_sort	Hassan, Luma Khairy
title	Characterization Of Rambutan (Nephelium lappaceum L.) Seed Fat And Its Mixture With Cocoa Butter For Potential Application In Dark Chocolate
title_short	Characterization Of Rambutan (Nephelium lappaceum L.) Seed Fat And Its Mixture With Cocoa Butter For Potential Application In Dark Chocolate
title_full	Characterization Of Rambutan (Nephelium lappaceum L.) Seed Fat And Its Mixture With Cocoa Butter For Potential Application In Dark Chocolate
title_fullStr	Characterization Of Rambutan (Nephelium lappaceum L.) Seed Fat And Its Mixture With Cocoa Butter For Potential Application In Dark Chocolate
title_full_unstemmed	Characterization Of Rambutan (Nephelium lappaceum L.) Seed Fat And Its Mixture With Cocoa Butter For Potential Application In Dark Chocolate
title_sort	characterization of rambutan (nephelium lappaceum l.) seed fat and its mixture with cocoa butter for potential application in dark chocolate
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2018
url	http://eprints.usm.my/43990/1/LUMA%20KHAIRY%20HASSAN.pdf
_version_	1747821314286026752

Characterization Of Rambutan (Nephelium lappaceum L.) Seed Fat And Its Mixture With Cocoa Butter For Potential Application In Dark Chocolate

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