Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives

The aim of this study was to investigate the thermal properties of bambangan kernel fat (BKF) and palm stearin (PS) blends and their possibility as cocoa butter alternatives. The triglycerides, thermal behaviors, and crystal morphology of the BKF and PS blends were determined using high performance liquid chromatography (HPLC), differential scanning calorimetry (DSC), and polarized light microscope (PLM). All the blends had three main triglycerides; namely, 1,3-dipalmitoyl-2-oleoyl-glycerol, 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol, and 1,3-distearoyl-2-oleoyl-glycerol. The melting onset temperatures decreased for both non-stabilized (−8.81 to −16.80 °C) and stabilized fat blends (−14.04 to −22.16 °C), whereas the melting offset temperatures shifted toward high temperatures for both non-stabilized (35.94–50.21 °C) and stabilized fat blends (48.35–53.16 °C) with PS. The crystallization onset temperatures increased for both non-stabilized (14.66–23.78 °C) and stabilized fat blends (15.46–26.89 °C), whereas the offset temperatures decreased with the addition of PS for non-stabilized (−15.68 to −22.02 °C) and stabilized fat blends (−15.73 to −22.38 °C). The stabilized fat blends showed higher melting and crystallization peak temperatures than non-stabilized fat blends. In the study of crystal morphology, the fat blends showed small spherulites with the diameter of 10–100 μm

Effect of superheated-steam roasting on physicochemical properties of peanut (Arachis hypogea) oil

Peanut (Arachis hypogaea) is an important source of protein and lipid globally. The effect of superheated-steam roasting on quality of peanut oil was evaluated based on physicochemical quality parameters. Three roasting temperatures (150, 200, and 250°C) were used for different periods of roasting time and the obtained results were compared with those of conventional roasting. At 250°C, superheated-steam roasted peanuts yielded more oil (26.84%) than conventionally roasted peanuts (24.85%). Compared with conventional roasting, superheated-steam roasting resulted in lower oil color, peroxide, p-anisidine, free fatty acid, conjugated diene and triene, and acid values and higher viscosity and iodine values in the roasted peanut oil. These values were significantly different from each other (p˂0.05). The fatty acids in roasted peanut oils were affected by roasting temperature and time for both the roasting modes. The superheated-steam technique can be used to roast peanuts while maintaining their favorable characteristics

Effect of superheated-steam roasting on physicochemical properties of peanut (Arachis hypogea) oil

Peanut (Arachis hypogaea) is an important source of protein and lipid globally. The effect of superheated-steam roasting on quality of peanut oil was evaluated based on physicochemical quality parameters. Three roasting temperatures (150, 200, and 250 °C) were used for different periods of roasting time and the obtained results were compared with those of conventional roasting. At 250 °C, superheated-steam roasted peanuts yielded more oil (26.84%) than conventionally roasted peanuts (24.85%). Compared with conventional roasting, superheated-steam roasting resulted in lower oil color, peroxide, p-anisidine, free fatty acid, conjugated diene and triene, and acid values and higher viscosity and iodine values in the roasted peanut oil. These values were significantly different from each other (p < 0.05). The fatty acids in roasted peanut oils were affected by roasting temperature and time for both the roasting modes. The superheated steam technique can be used to roast peanuts while maintaining their favorable characteristics