Evaluation model for cocoa butter equivalents based on fatty acid compositions and triacylglycerol patterns
| Autor: | Ki-Teak Lee, Jung-Ah Shin, Cai-Hua Jia |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
chemistry.chemical_classification Fat content Chemistry Pentadesma butyracea Fatty acid 04 agricultural and veterinary sciences Shea butter Crystal morphology 040401 food science 01 natural sciences Applied Microbiology and Biotechnology Article 0404 agricultural biotechnology Equivalent 010608 biotechnology Fatty acid composition Food science Food Science Biotechnology |
| Zdroj: | Food Sci Biotechnol |
| ISSN: | 2092-6456 1226-7708 |
| DOI: | 10.1007/s10068-019-00630-8 |
| Popis: | An effective evaluation model was established to digitize the quality of cocoa butter equivalents (CBEs) based on determinations of total and sn-2 fatty acid compositions and triacylglycerol (TAG) profiles and the “deducting score” principle. Similarity scores for selected fats and oils calculated from the model revealed differences between them and parallel cocoa butter compositions. For CBE1 and CBE2, total similarity scores were 90.6 and 90.0, whereas those of mango (76.3), dhupa (84.1), sal fat (84.7), kokum (78.3), palm mid fractions (PMF, 77.9), shea butter (64.0), illipe butter (89.7) and Pentadesma butyracea butter (67.2), respectively. Similarity scores were found to agree with physical properties, including polymorphism, crystal morphology, crystallization or melting behaviors, and solid fat content. The present study provides an accurate means of assessing CBE quality and hopefully will contribute to the development of commercial CBEs. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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