Quality of Malaysian cocoa butter during storage

Abstract

Malaysian pure prime pressed and deodorised cocoa butters were obtained from local cocoa grinders and analysed for quality deterioration. Approximately 5 kg of each sample was packed in corrugated paper boxes lined with low-density polyethylene plastic material of thickness 73.2 µm. The water vapour transmission rate and gas transmission rate (for oxygen) of the plastic material were 3.21 g m −2 day −1 (37.8 • C, 90 ± 2% RH) and 71.57 cm 3 m −2 day −1 (23.0 • C, 0% RH) respectively. The butters were stored at 15 ± 4 • C and 70 ± 4% RH for up to 24 months. Samples were taken every 2 months and analysed for free fatty acid content, saponification value, iodine value, refractive index and peroxide value. The findings indicated that the free fatty acid content, iodine value and peroxide value of both types of cocoa butter increased with storage duration. The other parameters showed no significant changes. However, the free fatty acid content and peroxide value after 24 months of storage were still below the limits specified in Malaysia. Therefore we conclude that both types of Malaysian cocoa butter are still in good condition after 24 months of storage, with minimal quality deterioration.

Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative

“…The value obtained is in agreement with the peroxide value for mango varieties reported by Ali et al (1985), Abdalla et al (2007) and Muchiri et al (2012). Moreover, the peroxide value of BKF was comparable to the commercial CB (Hamid & Damit, 2004).…”

“…Acid value of the BKF was 4.3% (Table 3). The acid value of BKF was close to that of some mango verities Chaiseri & Dimick (1989); d Hamid & Damit (2004) such as Dodo (4.5%), Arumanis (4.6%) and Benishan (4.5%) cultivated in Kenya, Malaysia and India (Lakshminarayana et al, 1983;Muchiri et al, 2012;Jahurul et al, 2014b). A high amount of free fatty acid present in oil or fat could be caused by a high oxidation rate.…”

“…The refractive index of the BKF was 1.4594 and is in close agreement with the values reported for conventional oils, such as soybean (1.4580), palm (1.4548) and mango seed fat (1.459) (Abdalla et al ., ; Gee, ; Qiu et al ., ). The result was also found to be comparable to that of the commercial CB (1.4578–1.4582) (Hamid & Damit, ). The slightly high refractive index of BKF appeared to confirm the high number of carbon atoms present in their fatty acids.…”

Effects of drying methods on the characteristics of rambutan (Nephelium lappaceum L.) seed fat: An optimisation approach

“…RSF from oven‐drying and freeze‐drying had PVs of 1.67 and 1.04 meq of O 2 /kg of fat, respectively, which are comparable with those reported in cocoa butter and vegetable oils . However, there was a significant difference ( p < 0.05 ) in the PVs between the two different drying methods used.…”

“…RSF from oven-drying and freeze-drying had PVs of 1.67 and 1.04 meq of O 2 /kg of fat, respectively, which are comparable with those reported in cocoa butter and vegetable oils. 36,37 However, there was a significant difference (p < 0.05) in the PVs between the two different drying methods used. Similar results were observed by Gutiérrez et al, 38 who studied the effects of drying methods on the quality of quebec sea buckthorn (Hippophaë rhamnoides L.) seed oils.…”