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Confectionery fats from sal (Shorea robusta) fat and phulwara (Madhuca butyracea) butter.

Yella Reddy, S. and Prabhakar, J. V. (1989) Confectionery fats from sal (Shorea robusta) fat and phulwara (Madhuca butyracea) butter. Food Chemistry, 34 (2). pp. 131-139.

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Abstract

Refined and bleached sal fat and refined phulwara butter were subjected to solvent fractionation. The sal fat stearin fraction and phulwara butter middle fraction were mixed in the following ratios: 85:15, 75:25, 67:33 and 50:50. The 2 fractions, the mixtures prepared from them, pure cocoa butter, a mixture of cocoa butter and milk fat (85:15), mixtures of cocoa butter with the stearin fraction:middle fraction mixtures (50:50 and 75:25) and a mixture of milk fat, cocoa butter and the 85:15 stearin fraction:middle fraction mixture were examined for cooling curve characteristics (solidification properties), solid fat indices, heating curves, melting profiles, melting peak temp., heats of fusion, and fatty acid and triglyceride compositions. The results obtained indicated that the stearin fraction:middle fraction mixtures could be used as cocoa butter extenders and as confectionery fats, with the 85:15 and 75:25 mixtures having solidification properties and solid fat indices close to those of cocoa butter.

Item Type: Article
Uncontrolled Keywords: BAKERY-PRODUCTS; BUTTER-; COCOA-BUTTER; FATS-; FATS-VEGETABLE; SUGAR-CONFECTIONERY; COCOA-BUTTER-EXTENDERS; CONFECTIONERY-
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jun 2011 09:54
Last Modified: 28 Dec 2011 09:44
URI: http://ir.cftri.com/id/eprint/3586

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