Characterization of Cocoa Butter Replacer Developed from Agricultural Waste of Mango Kernel and Rice Bran

Table 2

FA profile (peak area %) of CB, MKF-stearin, and RBO blends.

	Fatty acids
Blends	C14	C16	C18	C18:1	C18:2
CB	^h	^a	^e	^e	^k
A (0 : 100)	^a	1^b	^k	^a	^a
B (10 : 90)	^a	^b	^j	^b	^b
C (20 : 80)	^ab	^bc	^i	^c	^c
D (30 : 70)	^bc	^bc	^h	^d	^d
E (40 : 60)	^cd	^bc	^g	^e	^e
F (50 : 50)	^cde	^cd	^f	^f	^f
G (60 : 40)	^de	^cd	^e	^g	^g
H (70 : 30)	^ef	^de	^d	^h	^h
I (80 : 20)	^fg	^de	^c	^i	^i
J (90 : 10)	^gh	^e	^b	^j	^j
K (100 : 0)	^h	^de	^a	^j	^k

¹Each value represents of the three replicates (). Different superscript letters in the same column represent significant statistical differences (). ²CB = cocoa butter; RBO = rice bran oil; MKF-stearin = mango kernel fat-stearin; CBA = cocoa butter alternative; P = palmitic acid; O = oleic acid; St = stearic acid.