AI Article Synopsis
- A new cocoa butter substitute has been developed from mango seed kernel by-products, showing promise for use in confectionery.
- The study involved various scientific methods to analyze the fat's characteristics, confirming it closely resembles cocoa butter in composition and quality.
- This substitute could replace up to 80% of cocoa butter in dark chocolate, potentially alleviating shortages caused by increasing demand and limited cocoa supplies.
Article Abstract
The present finding provides a new cocoa butter substitute in confectionary, which is derived from mango by-product (mango seed kernel). The study involves physicochemical characterization and the use of GCMS, FTIR, SEM, TGA, and NMR to prove that mango seed kernel derived fat is a good substitute for cocoa butter. Its texture, organoleptic properties and rancidity were also investigated. Its properties were similar to cocoa butter, with respect to palmitic, oleic, and stearic acids, and it had the ability to substitute 80 per cent of dark chocolate preparation for chocolate substitute. This recently developed cocoa substitute has the potential to address the global problem of cocoa butter scarcity, which is being exacerbated by rising population and improving economies.
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| http://dx.doi.org/10.1016/j.foodchem.2021.131244 | DOI Listing |
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