Rheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatings

The effects of replacing cocoa butter with different percentages and proportions of a mango kernel fat/palm olein (MKF/POL) blend, are reported. Samples were prepared by melting together mango kernel fat, palm olein, cocoa butter and cocoa mass and powdered sugar combinated. The samples were milled, conched, tempered, and molded to obtain three sets of seven samples as follows: one control omitting mango kernel fat and palm olein, and six samples with cocoa butter replacement of 15 and 22.5% and MKF/POL ratios of 2.3, 4.0, and 9.0. Casson viscosity, Casson yield stress, fat bloom and sensory acceptability were all measured. In fact, all samples had achieved a low Casson viscosity (ηCA) and Casson yield stress (τ_oCA), which indicates molding and enrobing as appropriate uses. In addition, some significant differences (p ≤ 0.05) were found among samples. Fat bloom was accelerated in the samples relative to control, but high MKF proportions tended to retard appearance of fat bloom. No differences were observed in organoleptic properties between samples and control.

Characterization of seed kernel oil of Bangladeshi mango and it’s evaluation as cosmetic ingredient

The physicochemical properties, fatty acid composition, aflatoxin contamination and heavy metals of extracted mango kernel oils of four Bangladeshi varieties (Langra, Gopalbhog, Khirshapat & Amrupaly) were studied. The results were compared with published values of ‘CIR expert panel’, ‘Indian Standard of Mango Kernel Fat’, ‘Scientific Commission of the European Community’ and ‘US Food and Drug Administration (FDA)’. The estimated values of aflatoxin B1and total aflatoxins were 1.45809 ppb and 5.14761ppb respectively which were lower than the limit levels of ‘European Community (2 ppb for aflatoxin B1)’ and ‘US FDA (20ppb for total aflatoxins value)’. Heavy metals like arsenic & lead concentration were found 0.034 & 0.45 ppm respectively which were lower than the value of ‘Indian Standard of Mango Kernel Fat; 9231 (1979)’ (0.5 & 5.0 ppm respectively). In fatty acid composition; palmitic acid, stearic acid, arachidic acid, oleic acid and linoleic acid were within the range of ‘CIR expert panel’ reported values.Bangladesh J. Sci. Ind. Res. 52(1), 43-48, 2017