Kokum Butter: Potential Source of in Confectionary Industry
S. B. Kalse *
Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli -415 712 (MS), India.
A. A. Sawant
Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli -415 712 (MS), India.
S. B. Swami
Department of Post-Harvest Engineering, College of Post Graduate Institute, Post Harvest Management, Killa-Roha, Dist- Raigad, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli-415 712 (MS), India.
*Author to whom correspondence should be addressed.
Abstract
Cocoa butter is an important ingredient in the confectionery industry because of its unique physicochemical properties which are given by its peculiar fatty acid composition. Increasing demand and shortage of supply for cocoa butter, poor quality of individual harvests, economic advantages, and some technological benefits have induced for the development of its alternative or replacer. Kokum kernel is a byproduct of the agro-processing industry in India containing about 40–50 % fat which has the potential as a worthy cocoa butter alternative (CBA). However, inefficient extraction techniques that are practiced at the cottage level restrict its industrial applications.
Keywords: Kokum butter, chocolate, cocoa butter, fatty acid composition, kokum kernel.