Characterisation of Mango Kernel Fat and Preparation of TranÂ’s-Free Margarine for Use in Muffins

Jeyarani T Suraj Subramanian

doi:10.4172/2155-9600.1000357

Jeyarani T Suraj Subramanian

Open Access

https://doi.org/10.4172/2155-9600.1000357

Copy DOI

Abstract

Six different samples of mangoes were found to contain 13.0-15.3% seeds and 41.1-66.7% kernels. The seed kernels contained 9.6-10.6% fat with slip melting point ranging from 24°C-30°C. Gas chromatographic analysis showed that the major fatty acids were stearic acid (31.3-41.3%), oleic acid (38.7- 42.3%) and palmitic acid (8.3- 11.3%). Mango kernel fat was blended with palm oil at 0 to 30% levels and margarines were prepared incorporating suitable additives. Margarine containing 30% palm oil blend (experimental margarine-EM) showed textural characteristics closer to commercial bakery margarine (CM). Muffins were prepared by replacing CM with EM at 25, 50, 75 and 100% levels. Fat content of the muffins ranged between 24.8 and 26.2%. Fatty acid composition showed a decrease in palmitic acid and trans fat acid and increase in stearic acid content. Physical characteristics and sensory evaluation showed that muffins prepared by replacing 50% of CM were highly acceptable. Thus, it could be concluded that muffins having improved fatty acid profile can be prepared utilizing mango kernel fat.

Highlights

Mango (Mangifera indica L., Anacardiaceae), referred to as the king of fruits in South Asian countries is one of the most important tropical fruits grown commercially in more than 87 countries
Slip melting point (SMP) of fats is one of the important parameters used to predict the suitability of fats for various end uses
Reduction in commercial bakery margarine (CM) in the cake formulation reduced the volume of cakes and crumb firmness increased [35]. These results indicate that 50% replacement of CM by experimental margarine (EM) is acceptable

Summary

Introduction

Mango (Mangifera indica L., Anacardiaceae), referred to as the king of fruits in South Asian countries is one of the most important tropical fruits grown commercially in more than 87 countries. Mango fruits have been utilized for a long time at every stage of growth. After the consumption or industrial processing of the fruits, a considerable amount of the seeds is discarded as waste [3]. The seed content of different varieties of mangoes ranges from 3-25% of the fruit weight, the kernel content of the seed varies from 54-85% and the kernels contain 3.7-12.6% fat [4]. The nutritional and toxicological studies showed that the fat was safe for consumption without adverse effects [5]

Objectives

Methods

Results

Conclusion