Abstract
One of the promising approaches in food sector is the valorization of food by-products into nutritional ingredients. This study aimed to improve the quality of toffee by adding mango kernel fat (MKF) as a butter replacer (50%), pectin (1%) using the High-speed homogenization (HSH). Fatty acid composition, melting point, non-enzymatic browning index (NEBI), texture profile analysis (TPA) were investigated. Results showed, oxidative stability of MKF recorded exceeding value (400h) indicating a great stability compared to butter (21 h), using HSH technique with the addition of pectin and mango fat to toffee induced high quality characteristics. Also, an increase in stability of toffee blends (zeta potential: -80 mV), melting point (34.129oC), TPA of the blends was compatible with full butter TPA with high texture, and high acceptability were observed. Results demonstrating that, Toffee with MKF and pectin using HSH could improve the quality characteristics of toffee as well as have good nutritional aspects.
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