Characterization Of Rambutan (Nephelium lappaceum L.) Seed Fat And Its Mixture With Cocoa Butter For Potential Application In Dark Chocolate

Rambutan seed is one of rambutan by-product that has a potential to be utilized, especially as rambutan seed fat (RSF) and these fats can be partially incorporated into cocoa butter (CB). In this study, the fat from six days fermented and roasted rambutan seed was mixed with different proportions of...

書誌詳細
第一著者:	Hassan, Luma Khairy
フォーマット:	学位論文
言語:	英語
出版事項:	2018
主題:	T1-995 Technology(General)
オンライン･アクセス:	http://eprints.usm.my/43990/
Abstract	Abstract here

類似資料

Fractionation and charaterization of rambutan seed fats (Nephelium Lappaceum L.) and their potential applications as cocoa butter improver
著者:: Azzatul Fatonah Salim
出版事項: (2020)

Effects Of Fermentation And Roasting Treatment On Fat Of Rambutan (Nephelium Lappaceum) Seed And Its Potential Utilization As Confectionery Fat
著者:: Febrianto, Noor Ariefandie
出版事項: (2013)

Biotransformation of rambutan (Nephelium lappaceum L.) seed into a cocoa powder-like product
著者:: Chai, Kong Fei
出版事項: (2017)

Modification of rambutan (Nephelium lappaceum L.) seed fat by chemical interesterification to produce vanaspati-like fat
著者:: Ghobakhlou, Fatemeh
出版事項: (2019)

Effects of fermentation and de-bittering methods on production of almond-like rambutan seed (Nephelium lappaceum L.) snack
著者:: Mehdizadeh, Shabnam
出版事項: (2014)

Cryopreservation of Excised Embryos of Rambutan (Nephelium Lappaceum L.) Using Vitrification Technique
著者:: Camillus Ginibun, Florence
出版事項: (2001)

Towards the Development of a Protocol for Cryopreservation of Embryos of Rambutan (Nephelium Lappaceum L.)
著者:: Hiew, Yee Hooi
出版事項: (1991)

Production and analyses of Dokong (Lansium Domesticum) and Rambutan (Nephelium Lappaceum) fruits vinegars.
著者:: Faznira Abu Khalifah@ Zakaria
出版事項: (2017)

Supercritical carbon dioxide fractionation of palm kernel oil and formulation of cocoa butter replacers fat.
著者:: Sarker, Md. Zaidul Islam
出版事項: (2003)

Effects of cocoa butter, palm fraction and emulsifier mixtures on the quality parameters of different chocolate formulations
著者:: Kumara, Bakti
出版事項: (2003)

Characteristics of Malaysian, Sulawesian and Brazilian Cocoa Butters, Their Blends and Chocolate
著者:: Abdul Hamid, Mansoor
出版事項: (1997)

Nephelium Lappaceum Seed As Natural Coagulant Flocculant For Landfill Leachate Treatment
著者:: Rahmat, Nur Syahirah
出版事項: (2017)

Kultur in vitro dan pengkrioawetan Nephelium Lappaceum dan Nephelium Ramboutan-ake
著者:: Mardaleni
出版事項: (2023)

Fractional extraction of coconut oil by supercritical fluid extraction and its application as cocoa butter substitute in chocolate production
著者:: Abdul Halim, Halimatun Sa'adiah
出版事項: (2017)

Identification And Characterization Of Colletotrichum Spp. From Anthracnose Of Guava (Psidium Guajava) And Banana (Musa Spp.), And Gliocephalotrichum Spp. From Fruit Rot Of Rambutan (Nephelium Lappaceum)
著者:: Anuar, Intan Sakinah Mohd
出版事項: (2013)

Fat Migration of Lauric and Non-Lauric Fat Used as Base Filling Centre in Dark Chocolate at Different Storage Temperatures
著者:: Abdelbagi Ali, Abdelrahim
出版事項: (2001)

Supercritical Carbon Dioxide Extraction Of Mango Seed Kernel Fat Blended With Palm Oil Mid-Fraction And Palm Stearin To Formulate Cocoa Butter Replacers
著者:: Akanda, Md. Jahurul Haque
出版事項: (2013)

Optimization Of Jackfruit Seed(Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake
著者:: Mohd Amin, Siti Faridah
出版事項: (2009)

Effects of different solvent and extraction methods on phytosterols and antioxidant activity of cocoa butter and application of cocoa butter in salad dressing
著者:: Mohamad, Roiaini
出版事項: (2015)

Blending of bambangan kernel fat-stearin, palm oil mid-fraction and palm stearin to formulate cocoa butter equivalent
著者:: Norazlina Mohammad Ridhwan
出版事項: (2023)

Development Of Reduced Calorie Chocolate Cake With Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Using Response Surface Methodology (RSM) Programmed
著者:: Amin, Siti Faridah Mohd
出版事項: (2009)

Effects of single and sequential oven-microwave drying on drying characteristics and optimization of rambutan seed fat yield
著者:: Ahmad, So'bah
出版事項: (2018)

Drying of osmotic dehydration Nephellium Lappaceum (rambutan) in an oven / Syarifah Nor Faizah Syed Abdul Rahman
著者:: Syed Abdul Rahman, Syarifah Nor Faizah
出版事項: (2014)

Some model studies related to cocoa/chocolate aromas
著者:: Sun Rongtao
出版事項: (2023)

Alpha-tocotrienol as a possible indicator for monitoring the presence of palm mid-fraction in dark chocolate
著者:: Farahany, Elham Moazami
出版事項: (2006)

Cocoa-Specific Aroma Potential of Selected Seeds Globulin by in Vitro Proteolysis with Cocoa Proteases
著者:: Sukor, Rashidah
出版事項: (2004)

Optimization of xanthan gum, corn starch and glyccerin blends on physicochemical properties and sensory acceptability of dark chocolate
著者:: Mohd Syafiq Abdullah
出版事項: (2015)

Effect of Palm-Based Desiccated Coconut Filling on Fat Migration in Filled Chocolates
著者:: Chin, Hui Han
出版事項: (2006)

Production and characterisation of cocoa butter equivalent from formulated hard palm oil midfraction and canola oil blends
著者:: Reiza Mutia
出版事項: (2025)

Effect Of Superheated Steam Roasting On Quality Characteristics Of Cocoa Beans (Theobroma Cacao L.)
著者:: Zzaman, Wahidu
出版事項: (2015)

Enzymatic interesterification, fractional crystallisation and its physicochemical properties of palm-based cocoa butter equivalent with high palmitoyl-oleoyl-stereoyl level
著者:: Mohamad Alwi, Siti Maslina
出版事項: (2018)

Synthesis and characterization of pan nanofiber reinforced with functionalized mixture CNT/CNF by electrospinning technique
著者:: Bryan Gindana
出版事項: (2016)

A study on the potential of rambutan and watermelon in chemoprevention activity on osteosarcoma cell lines
著者:: Wan Sulaiman, Wan Nur Hidayati
出版事項: (2013)

The Effect Of Physical Treatment And Fermentation On Chemical And Nutritional Composition Of Malaysian Rubber Seed
著者:: Eka Hamonangan , Dongoran
出版事項: (2011)

Utilization of Soy Protein Isolates in the Production of Chocolates and Chocolate Beverage Powders
著者:: Hussin, Norma
出版事項: (1997)

Characterization, Properties And Degradation Of Carbonized Jatropha Seed Shell Filled Vinyl Ester Composites
著者:: Aprilia, Sri
出版事項: (2015)

Seed Formation and Development in Cocoa (Theobroma Cacao L. )
著者:: Haris, T. Chairun Nisa
出版事項: (1988)

Antioxidant properties of rambutan peel extract and sub-fractions and their potential as vegetable oil preservative
著者:: Sia, Winne Chiaw Mei
出版事項: (2015)

Utilisation Of Superheated Steam And Torrefacto Roasting On Quality Attributes Of Black Seed (Nigella Sativa) For Beverage Application
著者:: Veeriah, Harivaindaran K.
出版事項: (2024)

Effects Of Partial Substitution Of Wheat Flour With Chempedak (Artocarpus Integer) Seed Flour On The Physicochemical, Organoleptic And Microbiological Attributes Of The Bread
著者:: Ahamad Zabidi, Mardiana
出版事項: (2008)