Sustainable Production of Halal Butter from Mango Kernel Oil: Extraction, Characterization and Functional Evaluation

Year : 2026 | Volume : 15 | Issue : 02 | Page : 12 21
    By

    Jawata Afnan,

  • Kristy Gourab Sinha,

  • Mafrufur Rahman,

  • Noor Zahin,

  • Safkat Islam Safin,

  • Khalid Mahmud,

  • Mokhlesur Rahman,

  1. Research Assistant, Department of Nuclear Science & Engineering, Military Institute of Science & Technology (MIST), Dhaka, Bangladesh
  2. Research Assistant, Department of Nuclear Science & Engineering, Military Institute of Science & Technology (MIST), Dhaka, Bangladesh
  3. Research Assistant, Department of Nuclear Science & Engineering, Military Institute of Science & Technology (MIST), Dhaka, Bangladesh
  4. Research Assistant, Department of Nuclear Science & Engineering, Military Institute of Science & Technology (MIST), Dhaka, Bangladesh
  5. Research Assistant, Department of Nuclear Science & Engineering, Military Institute of Science & Technology (MIST), Dhaka, Bangladesh
  6. Head of the department, Department of Nuclear Science & Engineering, Military Institute of Science & Technology (MIST), Dhaka, Bangladesh
  7. Professor, Department of Nuclear Science & Engineering, Military Institute of Science & Technology (MIST), Dhaka, Bangladesh

Abstract

Mango kernel oil (MKO) is a mango processing by-product and is increasingly of interest in food use because of its appropriate fat content. The growing demand of the halal and plant-based alternatives of butter points to the necessity of the sustainable non-dairy sources of fat. Mango kernel oil butter has good physicochemical properties such as a good balance of fatty acids, good oxidative stability, and the right level of moisture, which is critical to product stability and shelf life. Thermal and textural properties were comparable to commercial dairy butter. Storage stability evaluation over 60 days under refrigerated conditions showed minimal changes in peroxide and free fatty acid values, indicating good shelf-life potential. Sensory analysis shows that MKO based butter has moderate color, texture, spreadability and general consumer acceptability as opposed to the commonly available butter substitutes. Mango kernel oil used in making butter also helps in better utilization of mango by-products of processing and helps in the maintenance of the food systems. In this research, it will be shown that the mango kernel oil can be successfully employed as a raw material in preparing the halal, plant-based butter. The results are informative in developing value added food products and also promote environmental friendly practices in food industry

Keywords: Mango kernel oil, halal butter, plant-based fat, agro-waste valorization, solvent extraction, fat characterization, sustainable food processing

[This article belongs to Research & Reviews : Journal of Food Science & Technology ]

How to cite this article:
Jawata Afnan, Kristy Gourab Sinha, Mafrufur Rahman, Noor Zahin, Safkat Islam Safin, Khalid Mahmud, Mokhlesur Rahman. Sustainable Production of Halal Butter from Mango Kernel Oil: Extraction, Characterization and Functional Evaluation. Research & Reviews : Journal of Food Science & Technology. 2026; 15(02):12-21.
How to cite this URL:
Jawata Afnan, Kristy Gourab Sinha, Mafrufur Rahman, Noor Zahin, Safkat Islam Safin, Khalid Mahmud, Mokhlesur Rahman. Sustainable Production of Halal Butter from Mango Kernel Oil: Extraction, Characterization and Functional Evaluation. Research & Reviews : Journal of Food Science & Technology. 2026; 15(02):12-21. Available from: https://journals.stmjournals.com/rrjofst/article=2026/view=249797


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Regular Issue Subscription Original Research
Volume 15
Issue 02
Received 01/02/2026
Accepted 26/02/2026
Published 16/07/2026
Publication Time 165 Days
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