Mangifera sylvatica (Wild Mango): A new cocoa butter alternative

Allbwn ymchwil: Cyfraniad at gyfnodolynErthygl

Fersiynau electronig

Dogfennau

Dangosydd eitem ddigidol (DOI)

Cocoa butter is the pure butter extracted from cocoa beans and is a major ingredient in the chocolate industry. Global production of cocoa is in decline due to crop failure, diseases and ageing plantations, leading to price fluctuations and the necessity for the industry to find high quality cocoa butter alternatives. This study explored the potential of a wild mango (Mangifera sylvatica), an underutilised fruit in south-east Asia, as a new Cocoa Butter Alternative (CBA). Analyses showed that wild mango butter has a light coloured fat with a similar fatty acid profile (palmitic, stearic and oleic acid) and triglyceride profile (POP, SOS and POS) to cocoa butter. Thermal and physical properties are also similar to cocoa butter. Additionally, wild mango butter comprises 65% SOS (1, 3-distearoyl-2-oleoyl-glycerol) which indicates potential to become a Cocoa Butter Improver (an enhancement of CBA). It is concluded that these attractive properties of wild mango could be prompted by a coalition of policy makers, foresters, food industries and horticulturists to promote more widespread cultivation of this wild fruit species to realise the market opportunity.
Iaith wreiddiolSaesneg
Rhif yr erthygl32050
CyfnodolynScientific Reports
Cyfrol6
Dyddiad ar-lein cynnar24 Awst 2016
Dynodwyr Gwrthrych Digidol (DOIs)
StatwsCyhoeddwyd - Awst 2016

Cyfanswm lawlrlwytho

Nid oes data ar gael
Gweld graff cysylltiadau