Studies on Characteristics of Mango Kernel Fat and its Food Applications.

Suraj, S. (2013) Studies on Characteristics of Mango Kernel Fat and its Food Applications. [Student Project Report] (Submitted)

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Abstract

Mango Kernel is wasted from various mango industries which is a novel source of oil. New technologies for extraction of oil from various vegetable sources are going on which can improve the oil seed wealth of India.The mango kernel fat which is extracted from mango kernel is not only a waste material utilization but also rich in oleic and stearic which can be used as as a Cocoa Butter extender substitute in suppository bases. Here the MKF is used for making margarines with various oil blends and the texture is analysed.Chocolates are also made using 100%MKF and tested and the hardness was tested and it was found that it is an excellent source for chocolate coatings in foods and confectioneries. The fatty acid profile of both raw and ripe mango varieties were analysed and compared.The MKF was found edible and is an excellent source of oil with beneficts.

Item Type:	Student Project Report
Uncontrolled Keywords:	Chocolates, Margarines, cocoa butter extender
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:	12 May 2014 06:20
Last Modified:	12 May 2014 06:20
URI:	http://ir.cftri.res.in/id/eprint/11571

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