Six different samples of mangoes were found to contain 13.0-15.3% seeds and 41.1-66.7% kernels. The seed kernels contained 9.6-10.6% fat with slip melting point ranging from 24°C-30°C. Gas chromatographic analysis showed that the major fatty acids were stearic acid (31.3-41.3%), oleic acid (38.7- 42.3%) and palmitic acid (8.3- 11.3%). Mango kernel fat was blended with palm oil at 0 to 30% levels and margarines were prepared incorporating suitable additives. Margarine containing 30% palm oil blend (experimental margarine-EM) showed textural characteristics closer to commercial bakery margarine (CM). Muffins were prepared by replacing CM with EM at 25, 50, 75 and 100% levels. Fat content of the muffins ranged between 24.8 and 26.2%. Fatty acid composition showed a decrease in palmitic acid and trans fat acid and increase in stearic acid content. Physical characteristics and sensory evaluation showed that muffins prepared by replacing 50% of CM were highly acceptable. Thus, it could be concluded that muffins having improved fatty acid profile can be prepared utilizing mango kernel fat.
Suraj Subramanian, J. T. (2015). Characterisation of Mango Kernel Fat and Preparation of TranÂ’s-Free Margarine for Use in Muffins. Journal of Nutrition & Food Sciences, 05(03). https://doi.org/10.4172/2155-9600.1000357