Open AccessKokum Butter: Potential Source of in Confectionary Industry
Author(s) -
Sandeep Baban Kalse,
A. A. Sawant,
Shrikant Baslingappa Swami
Publication year - 2021
Publication title -
journal of scientific research and reports
Language(s) - English
Resource type - Journals
ISSN - 2320-0227
DOI - 10.9734/jsrr/2021/v27i1130463
Subject(s) - economic shortage , ingredient , business , dairy industry , food science , palm kernel , food industry , agricultural science , microbiology and biotechnology , agricultural economics , chemistry , economics , biology , government (linguistics) , linguistics , philosophy , palm oil
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.