Physico-chemical characteristics of mango [Mangifera indica] kernel fat and its potential as a cocoa butter substitute.
1986
Ling E.T. | Augustin M.A. | Oh F.C.H.
The physico-chemical characteristics of oil extracted from seed kernels of 3 varieties of mango (Mangifera indica, L.) grown in Malaysia were studied. The iodine values (Wijs) of fat from mango kernels of a wild mango variety, Harumanis (MA 128) and Siam Panjang (MA 205) were found to be 48, 43 and 45 mg I2/100 g fat and the corresponding saponification values were 195, 192 and 190 mg KOH/g fat. Solid fat content measurements showed that mango kernel fat was completely melted at 35FC and that the fat had potential as a partial cocoa butter substitute.
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书目信息
其它主题
Beurre vegetal; Propiedades fisico quimicas; Propriete physico chimique
语言
英语
注释
14 ref. Summary (En).
ISBN
967-960-001-7
类型
Monograph; Conference Paper; Conference Part; Conference Proceedings; Summary
粮农组织大会
Seminar on Advances in Food Research in Malaysia. Serdang, Selangor (Malaysia). 6-7 May 1986.
2012-11-15
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