tailieunhanh - Study on color and antioxidant properties of rambutan seed fat as cocoa butter alternative

Cocoa products and a valuable fat due to its physical and chemical characteristics. Cocoa butter contains a lot of important fatty acids such as palmitic acid, stearic acid and oleic acid with a trail amount of lauric acid and Myristic aci,. Invite you to consult the documentation | (2015) No. 2 ISSN: 2088-5334 Study on Color and Antioxidant Properties of Rambutan Seed Fat as Cocoa Butter Alternative Luma # , *, Tajul A. Yang *1, Fered Saadoon. A2,3 # Department of Food Science, School of Agriculture, University of Baghdad, Baghdad- Iraq E-mail: luma_khairy@ * Food Technology, School of Industrial Technology, University Sains Malaysia, Minden 11800 Pulau Pinang Malaysia E-mail: 1taris@ 2 Department of Quality control, General Company for Grain Processing, Ministry of trade, Baghdad – Iraq 3 School of Bioprocess Engineering, University Malaysia Perlis, Jawi-Perlis Malaysia E-mail: feredabuaimen@ Abstract— In this paper, the color (whiteness, L*, a*, b*) and antioxidant properties (radical scavenging activity, total phenolic compound) of rambutan seed fat (RSF) and its mixture with cocoa butter (CB) were investigated. Different proportions were applied in preparing the samples between (RSF) and (CB). The results showed that significant differences among samples in the whiteness, (L*) and (a*) value, whereas (b*) value had no significant differences. With regard antioxidant activity the results showed that total phenolic compound (TPC) of cocoa butter was (±) mg GA/100 g fat, while the other mixtures between (RSF) and (CB) showed (±±) mg GA/100 g fat. Radical scavenging activity (DPPH) of cocoa butter valued (±) µmol trolox/100 g fat, similar to the mixture M1 (±). Based on the results the study recommended that mixture ratio up to 40% rambutan seed fat (RSF) can benefit as a cocoa butter replacer whereas a higher ratio completely change original cocoa butter characteristics. Thus, there is the possibility of using the (RSF) as replacer of (CB) and could utilize by chocolate products. Keywords— cocoa butter alternative, color, total phenolic compound, rambutan seed fat, radical scavenging activity. During processing, rambutan are peeling off and .