alexa Effect of Microwave Pretreatment on the Oil Yield of Mango Seeds for the Synthesis of a Cocoa Butter Substitute
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Effect of Microwave Pretreatment on the Oil Yield of Mango Seeds for the Synthesis of a Cocoa Butter Substitute

Elham Momeny*, Shahrooz Rahmati and Nazaruddin Ramli

School of Chemical Science & Food Technology, Faculty of Science & Technology, University Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia

*Corresponding Author:
Elham Momeny
School of Chemical Science & Food Technology
Faculty of Science & Technology
University Kebangsaan Malaysia
43600 Bangi, Selangor, Malaysia
E-mail: [email protected]

Received date: June 01, 2012; Accepted date: July 15, 2012; Published date: July 15, 2012

Citation: Momeny E, Rahmati S, Ramli N (2012) Effect of Microwave Pretreatment on the Oil Yield of Mango Seeds for the Synthesis of a Cocoa Butter Substitute. J Food Process Technol 3:164. doi:10.4172/2157-7110.1000164

Copyright: © 2012 Momeny E, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

The effect of microwave (MW) radiation on mango seeds (MS) was investigated as a pretreatment process prior to oil extraction by solvents. Pretreatments were carried out at two levels of power (300 W and 450 W) and for four radiation times (180, 130, 90 and 70 s). It was observed treatment at 300W for 180s lead to improved extraction efficiency so that oil yield of MS increased to 8.9% which was higher compared to the conventional method. The quality characteristics (e.g. peroxide value, acid value) and oil composition was clarified. MSO profile can be suitable to synthesize cocoa butter substitute (CBS) through the enzymatic interesterification with cocoa butter (CB) in three different ratios of (MSO:CB) : 60:40, 50:50 and 40:60. The slip melting point, saponification value and iodine value of the 40:60 blend were 28.75ºC, 186.8 and 36.3 respectively. The melting behavior of the 40:60 blend was close to cocoa butter, compared to the other enzymatic and non-enzymatic blends. The thermal behavior of the 40:60 blend showed that crystallization occurred between 18.73°C and -52.55°C, with a ΔHc of 89.74 J/g, and melting between -8.72°C and 45.56°C. The fusion maximum was 24.79°C for the α and ß polymorphic forms, and the fusion enthalpy was 77.04 J/g. The 40:60 MSO:CB blend had a profile similar to that of CB.

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