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

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/11571/
 
Title Studies on Characteristics of Mango Kernel Fat and its Food Applications.
 
Creator Suraj, S.
 
Subject 19 Lipids-oils/fats
 
Description 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.
 
Contributor Jeyarani, T.
 
Date 2013
 
Type Student Project Report
NonPeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11571/1/Suraj.pdf
Suraj, S. (2013) Studies on Characteristics of Mango Kernel Fat and its Food Applications. [Student Project Report] (Submitted)