Rambutan seed fat as a potential source of cocoa butter substitute in confectionary product.

Volume: 21, Issue: 1, Pages: 25 - 31
Published: Jan 1, 2014
Abstract
This review of literature provides an overview on the compositional data of Rambutan (Nephelium lappaceum Linn.) and rambutan seed fat for usage in chocolate product. It is a seasonal fruit native of west Malaysia and Sumatra. It is harvested when the fruit have reached optimum visual and organoleptic quality. Rambutans rapidly deteriorate unless proper handling techniques are employed. The rambutan fruits are deseeded during processing and...
Paper Details
Title
Rambutan seed fat as a potential source of cocoa butter substitute in confectionary product.
Published Date
Jan 1, 2014
Volume
21
Issue
1
Pages
25 - 31
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