Browsing by Author "Jau Shya Lee"
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Publication Hard Fats Improve the Physicochemical and Thermal Properties of Seed Fats for Applications in Confectionery Products(Taylor & Francis, 2020) ;Md. Jahurul Haque Akanda ;Norazlina M.R. ;Azzatul F.S. ;Sharifudin Shaarani ;Hasmadi Mamat ;Jau Shya Lee ;Norliza J. ;Mansoor A.H. ;Jinap Selamat ;Firoz Khan ;Patracia MatanjunMd Zaidul Islam SarkerHard fats, obtained from liquid oils by different fat modification techniques, are composed of high-melting-point triacylglycerols (TAGs) that can be used as alternatives to improve the functional characteristics of lipid systems. These low‐cost industrial products are regarded as raw materials in lipid technology. They can behave as modifiers in crystallization processes, acting as preferential nuclei for ordering crystal lattices and inducing specific polymorphic patterns because of their homogeneous TAGs. Adding hard fats, such as mango, illipe, kokum, sal, shea, rambutan, palm oil, palm kernel oil, and sunflower oil, into other oils is beneficial as it increases their compatibility for uses in fat-based products, especially confectionery products. The addition of hard fats has a significant effect on the rate of crystallization, significantly decreasing the induction time for nucleation and leading to a higher hardness, and increases the thermal resistance for applications in fat-based products. The aim of this article is to review the changes in the physicochemical and thermal properties of hard fats and their mixtures obtained by fractionation, enzymatic interesterification and blending, which broaden their applicability in the food industry. - Some of the metrics are blocked by yourconsent settings
Publication Physicochemical properties of mango kernel fats extracted from different mango varieties cultivated in Sabah, Malaysia(Wiley Periodicals Inc., 2020-10) ;Aanada H. Jahurul ;Chan Y. Ru ;Ridhwan Norazlina ;Mamat Hasmadi ;Md Shaarani Sharifudin ;Matanjun Patricia ;Jau Shya Lee ;Awal Shihabul ;Amir H.M. Shariff ;Jumardi Roslan ;Noorakmar Ab WahabRezaul KarimAbstract This study was set out to determine the total fat content, physicochemical properties, and crystal morphology of mango kernel fat (MKF) obtained from three popular mango varieties cultivated in Sabah, Malaysia. The total fat contents of the MKFs were 7.02, 9.50, and 8.41% for Air, Manila, and Harumanis. Gas chromatography with flame ionization detector analyses revealed three major fatty acids namely, palmitic (6.67 to 7.51%), stearic (42.32 to 48.95%), and oleic (32.91 to 38.14%) acids in studied MKFs as novel mango kernel constituents. The iodide, saponification, acid, peroxide, and slip melting point values of the MKFs were found to be 47.79–52.27 g I2/100 g, 181.4–194.5 mg KOH/g, 5.15–6.26 mg KOH/g, 1.05–1.32 meq O2/kg, and 31.0–35.2°C, respectively. The crystals of the three MKFs were spherulites and densely packed. With respect to the characteristics, MKFs potentially can be applied as cocoa butter equivalents and ideal for use in confectionery industry. Practical applications Exploitation of fat from mango kernel is still attracting considerable interest in recent year since it is a source of valuable ingredients that suitable for wide applications in food processing, especially as cocoa butter equivalent (CBE). Different mango varieties and cultivation regions would give rise to variations in characteristics of MKFs. Most of the results indicated that MKFs had the potential to be applied as CBEs and useful in chocolate industry.