Volume 5 • Issue 3 • 1000357 J Nutr Food Sci, an open access journal ISSN: 2155-9600 Open Access Research Article Jeyarani et al., J Nutr Food Sci 2015, 5:3 DOI: 10.4172/2155-9600.1000357 Journal of Nutrition & Food Sciences J o u r n a l o f N u t r i t i o n & Fo o d S c i e n c e s ISSN: 2155-9600 *Corresponding author: Jeyarani T, Lipid Science and Traditional Foods Department, CSIR- Central Food Technological Research Institute, Mysore 570020, India, Tel: 918212514153; Fax: 91821 2517233; E-mail: jeyarani@cftri.res.in Received January 25, 2015; Accepted March 24, 2015; Published March 25, 2015 Citation: Jeyarani T, Subramanian S, Sneha R, Sudha ML, Negi PS (2015) Characterisation of Mango Kernel Fat and Preparation of Tran’s-Free Margarine for Use in Muffns. J Nutr Food Sci 5: 357. doi:10.4172/2155-9600.1000357 Copyright: © 2015 Jeyarani T, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Characterisation of Mango Kernel Fat and Preparation of Tran’s-Free Margarine for Use in Muffins Jeyarani T 1 *, Suraj Subramanian 1 , Sneha R 1 , Sudha ML 2 and Negi PS 3 1 Lipid Science and Traditional Foods Department, CSIR- Central Food Technological Research Institute, Mysore 570020, India 2 Flour Milling, Baking and Confectionery Technology Department, CSIR- Central Food Technological Research Institute, Mysore 570020, India 3 Fruit and Vegetable Technology Department, CSIR- Central Food Technological Research Institute, Mysore 570020, India Abstract 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). Muffns were prepared by replacing CM with EM at 25, 50, 75 and 100% levels. Fat content of the muffns 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 muffns prepared by replacing 50% of CM were highly acceptable. Thus, it could be concluded that muffns having improved fatty acid profle can be prepared utilizing mango kernel fat. Keywords: Fatty acid composition; Mango kernel fat; Mufns; Palm oil; Tran’s free margarines Introduction Mango (Mangifera indica L., Anacardiaceae), referred to as the king of fruits in South Asian countries is one of the most important tropical fruits grown commercially in more than 87 countries. India ranks number one among world’s mango producing countries accounting for about 52.4% of total world production [1]. Mango fruits have been utilized for a long time at every stage of growth. Te raw fruits are used for products like pickles, chutney, mango sauce and green mango beverages whereas ripe fruits are processed into jams, jellies, frozen slices, canned products, dehydrated slices and ready to serve beverages [2]. Afer the consumption or industrial processing of the fruits, a considerable amount of the seeds is discarded as waste [3]. Te seed content of diferent varieties of mangoes ranges from 3-25% of the fruit weight, the kernel content of the seed varies from 54-85% and the kernels contain 3.7-12.6% fat [4]. Te nutritional and toxicological studies showed that the fat was safe for consumption without adverse efects [5]. Production of edible oil in India was around 8.20 million tons whereas the demand was 17.5 million tons during 2012-13 [6]. India imports more than 50% of its domestic requirements of edible oils and 10% of the total consumption are utilized for vanaspati production by partial hydrogenation process [7]. During this process, there is isomerisation of cis isomers of unsaturated fatty acids resulting in trans fat formation. Commercial hydrogenated fats were found to contain up to 30% trans fat [8]. Several studies have suggested a direct relationship between trans fat acids and increased risk for coronary heart diseases as well as raise of plasmatic lipid levels [9]. Tus in addition to the constraint of availability of edible oils, there is formation of harmful trans fat acids when the edible oil is subjected to partial hydrogenation. WHO recommends that the consumption of trans fat should not exceed 1% energy [10], and a lot of research is going on globally in identifying suitable fats and oils for development of fats devoid of trans fat acids [11]. Margarine is water-in-oil (W/O) emulsifed food product which contains at least 80% fat [12]. Margarines are available in various forms such as table margarine, bakery margarine, industrial margarine, sof margarine, tub margarine, etc and are one of the major dietary sources of trans fat [13]. While analysing twelve diferent samples of tub margarine and stick margarine, Tekin et al. [14] found the absence of trans fat in four samples and reported that those samples were formulated from blended or interesterifed fats and oils [14]. Palm oil ranks number one in world’s edible oils and fats production and there is a gradual increase in the production from 29.59 million tons during 2003-04 to 49.34 million tons during 2010-11 [15]. It crystallizes in β′ polymorphic form desirable for use in margarines and shortenings [16]. Margarine made from canola oil exhibits β crystal form whereas canola, palm, soybean and corn oil margarines show β′ crystals [17]. Tus, palm oil has been used along with other oils for the preparation of zero Tran’s margarines and shortenings. Norlida et al. [18] prepared pastry margarine by blending palm oil, palm stearin and palm kernel oil and reported that the characteristics were similar to that of the commercial sample [18]. Te acute and consistent shortage of traditional edible oils in India has necessitated the utilization of unconventional oils in suitable food systems. As early as 1977, it is reported that India has the potential to produce 30,000 tons of mango kernel fat (MKF) annually [19]. Tough exact statistics is not available, currently a large amount of mango kernel fat is being produced commercially. To the best of our knowledge, there are no reports on the development of margarines from commercially produced MKF.