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

Table 4

TAG composition of MKF-stearin, RBO, their 50 : 50 blends, and CBA blends with CB in different ratios.

	POP	POSt	StOSt
CB	^cde	^a	^a
RBO	^a	^j	^e
MKF-stearin	^f	^h	^cd
50 : 50 blend	^b	^i	^g
5% CBA	^de	^ab	^a
10% CBA	^de	^bc	^a
20% CBA	^cde	^cd	^b
30% CBA	^bcd	^d	^bc
40% CBA	^bcd	^e	^cd
50% CBA	^bc	^f	^d
100% CBA	^e	^g	^d

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 3 butter alternative; P = palmitic acid; O = oleic acid; St = stearic acid.