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Cacao Butter and Alternatives Production

Yıl 2019, Cilt: 34 Sayı: 1, 51 - 60, 30.06.2019

Öz



Cacao Butter (CB) is a unique vegetable fat product,
which is obtained from cocoa beans. CB is solid at room temperatures because of
its high proportion of saturated fatty acids such as palmitic and stearic acids.
Due to its physicochemical values, CB is used in the production of chocolate;
cosmetics, pharmaceuticals, etc. But the high demand on CB, increases İts price
and consequently it becomes insufficient for manufacturers or consumers. To
overcome this drawback, vegetable fats similar to CB are being utilized to
supply this demand. The Replacers, substitutes or equivalents of CB are
produced from fractioned, hydrogenated or interesterified vegetable oils such
as mango butter, Shea fat, Sal fat, tallow fat, illipe fat which are mixed with
other oils/ fats.  Analogous fats are
called Cacao Butter Replacers (CBR), Cacao Butter Equivalent (CBE) and Cacao Butter
Substitutes (CBS) which have different physicochemical characteristics (Melting
Point, Solid Fat Content, and Triglyceride). This review gives a brief idea
about the cocoa butter production and its composition with alternative fats and
fats modification techniques.

Kaynakça

  • Albert J. Dijkstra, (2006). Revisiting the formation of isomers during partial hydrogenation of triacylglycerol oils, European Journal of Lipid Science and Technology, 108, 3, 249-264. Wiley Online Library.
  • Asep EK, Jinap S, Tan TJ, Russly AR, Harcharan S and Nazimah SAH (2008). The effects of particle size, fermentation and roasting of cocoa nibs on supercritical fluid extraction of cocoa butter. Journal of Food Engineering, 85: 450-458.
  • Bloomer S, Adlercreutz P, Mattiasson B, (1990) Triglycerides interesterification by lipase. 1. Cocoa butter equivalents from a fraction of palm oil. J Am Oil Chem Soc 67: 519-525.
  • Bohacenko I, Kopicova Z, Pinkrova J, (2005) Chocolate Authenticity Control Concerning Compliance with the Conditions for Adding Cocoa Butter Equivalents as Laid down by Directive 2000/36 EC. Czech J Food Sci 23: 27-35.
  • Bootello MA, Hartel RW, Garcés HR, Martínez-Force E, Salas JJ, (2012) Evaluation of high oleic-high stearic sunflower hard stearins for cocoa butter equivalent formulation. Food Chem 134: 1409-1417.
  • Bouscholte, M. (1994) Verwachte EU-goedkeuring plantaar- dige vetten geeft chocolade nieuwe marktkansen. Food Management, 23: 12-15.Brinkmann B (1992). Kakaobutteraustauschfette. Zucker and Stisswarenwirtschaft, 8: 268-270.
  • Bujjsse B; Feskens EJ; Kok FJ; Kromphout D. (2006). Cocoa intake Blood pressure and cardiovascular mortality: the Zutphen elderly study, Arch. Med., 166 (4): 411-417.
  • Calliauw, G., Foubert, I., De Greyt, W.,Dyckmans, P.,Kellens, M.and Dewettinck, K. (2005). Production of cocoa butter substitutes via two-stage static dry fractionation of pakm kernel oil. JAOCS 81:783-789.
  • Carlo Corino and Vittorio Maria Moretti, (2009). Omega-3 and TransFatty Acids, Handbook of Processed Meats and Poultry Analysis, 10.1201/9781420045338. ch13, 233-271.
  • Carpenter RR, Hammerstone JF, Romanczyk LJJr, Aitken WM, (1994).Lipid Composition of Herrania and Theobroma Seeds. J Am Oil Chem Soc 71: 845-851.
  • Cooper, F. (1993). Reduced calorie cocoa butter substitutes. European Patent Application 93303950.5, 20.05.93, F. Cooper.De Greyt, W., Kellens, M. And Hendrix, M. (2003). New development in the dry fractionation of palm and palm kernel oil. Proceeding of chemistry and technology conference, Putrajaya, Malaysia.
  • Directive 2000/36/EC of the European Parliament and of the Council of 23 June 2000. Relating to Cocoa and Chocolate Products Intended for Human Consumption. Official J. Commission Eur. Communities 2000, L197, 19-25.
  • Duck W, (1964). The measurement of unstable fat in finished chocolate. Manuf Confect 44: 67-72.
  • Erickson JA, Weissberger W and Keeney PG (1983).Tocopherols in the unsaponifiable fraction of cocoa lipids. Journal of Food Science, 38: 1158-1162.
  • Fahimdanesh, M and Bahrami, M E (2013). Evaluation of physicochemical properties of Iranian mango seed kernel oil. Second İnternational Conference on Nutrition and Food Sciences. IACSIT Press, Singapour. DOI: 10.7763/IPCBEE.53(9).
  • Firestone D, (1999) Physical and Chemical Characteristics of Oils, Fats, and Waxes. AOCS, Champaign,
  • Gee PT, (2007) Analytical characteristics of crude and refined palm oil and fractions. Eur J Lipid Sci Technol 109: 373-379.
  • Gibson, V. (2006). Fractionation of lipids for use in food. İn: Gunstone, F.D (ed.) Modifiying lipids for use in food. Cambridge, hal 201-233. Woodheat Publishing Limited.
  • Gümüşkesen and Yemişçioğlu, (2010). Bitkisel sıvı ve katı yağ üretim teknolojisi. Edt 1. P133-157.
  • Gunstone FD, (2011) Vegetable Oils in Food Technology Composition, Properties and Uses, Second Ed. Willy-Blackwell: CRC Press, 291-343 pp.Jocobsberg B, (1974) Palm oil characteristics and quality. In: Proceedings of the First MARDI Workshop on Oil Palm Technology, 19–20 June, Kuala Lumpur (Malaysia), pp. 48-70.
  • Jahurul MHA, Zaidul ISM, Norulaini NAN, Sahena F, Jinap S, Azmir J, Sharif KM and Mohd Omar AK (2013). Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics. Journal of Food Engineering, 117: 467-476.
  • Jahurul MHA, Zaidul ISM, Norulaini NAN, Sahena F, Abedin MZ, Kashif Ghafoor, Omar Mohd AK, (2014). Characterization of crystallization and melting profiles of blends of mango seed fat and palmoilmid-fraction as cocoa butter replacers using differential scanning calorimetry and pulse nuclear magnetic resonance. Food Res Int 55: 103-109.
  • Kanematsu, H., Maruyama, T., Niiya, I., Imamura, M. and Matsumoto, T. (1978a) Studies on the hard butter. II. On the general properties of vegetable cocoa butter substitutes. Journal of the Japanese Oil Chemists’ Society 21, 519-520.
  • Kolhe, J. N., Bhaskar, A. and Bringi, N. V. (1981) Occurrence of 3-keto triterpenes in the unsaponifiable matter of sal (Shorea robusta) seed fat. Lipids 16, 775-776.
  • Lipp M and Anklam E (1998a). Review on cocoa butter and alternatives for use in chocolate. Part A: Compositional data. Journal of Food Chemistry, 62(1): 73-97.
  • Lipp M, Simoneau C, Ulberth F, Anklam E, Crews C, Brereton P, De Greyt W, Schwack W, Wiedmaier C, (2001) Composition of Genuine Cocoa Butter and Cocoa Butter Equivalents. J Food Compos Anal 14: 399-408.
  • Liu KJ, Chang H-M and Liu K-M (2007). Enzymatic synthesis of cocoa butter analog through interesterification of lard and tristearin in supercritical carbon dioxide by lipase. Food Chemistry, 100: 1303-1311.
  • Lonchampt P, Hartel RW, (2004). Fat Bloom in Chocolate and Compound Coatings. Eur J Lipid Sci Technol 106: 241-274.
  • Maalssen , K. V. Peschar, R., Brito, C. And Schenk, H. (1996). Realtime X-ray powder diffraction investigations on cocoa butter. III. Direct beta-crystallization of cocoa butter: occurance of memory effect,JAOCS, 73:1225-1230.
  • McGinley L (1991). Analysis and quality control for processing and processed fats. In Analysis of oilseeds, fats and fatty foods (JB Rossel and JL Pritchard Eds). Elsevier Applied Science, London, 441-498.
  • Muammar Kayakan , (2002). Modifiye yağlar ve üretim teknolojileri. Edt 1. P19-180.
  • Nair PKP (2010). 5-Cocoa (Theobroma cacao L.). The Agronomy and Economy of Important Tree Crops of the Developing World. Elsevier, London, 131-180.
  • Nor, A.I. and L.H.M.D. Noor. 2005. Interesterified palm products as alternatives to hydrogenation. Asia Pac. J. Clin. Nutr. 14:396-401.
  • nStewart IM, Timms RE, (2002) Fats for chocolate and sugar confectionery. In: Rajah, KK, editor. Fats in Food Technology, Sheffield Academic Press, Sheffield, U.K., 159-191pp.
  • [Pantzaris TP, Ahmad MJ, (2001). Techno-economic aspects of palm kernel oil. Inform 12: 69-80.
  • Pease JJ, (1985) Confectionery fats from palm oil and lauric oil. J Am Oil Chem Soc 62(2): 426-430.
  • Podlaha, O., T&g&d, B. and Pilschl, B. (1984) TG-type composition of 28 cocoa butters and correlation between some of the TG-type components. Lebensm. Wiss. Technol. 17,77-82.
  • Raju V.K., Reni M. (2001) Kokam and Cambodge. In: Peter KV editor. Handbook of Herbs and Spices. Woodhead Publishing Limited: CRC Press LLC. pp. 207-215.
  • Rao R and Lokesh BR (2003). TG containing stearic acid, synthesized from coconut oil, exhibit lipidemic effects in rats similar to those of cocoa butter. Lipids, 38: 913-918.
  • Reddy SY and Prabhakar JV (1989). Confectionery fats from sal (Shorea robusta) fat and Phulwara (Medhuca butyracea) butter. Food Chemistry, 34: 131-139.
  • Reddy SY and Prabhakar JV (1990). Cocoa butter substitutes from sal (Shorea robusta) fat. International Journal of Food Science and Technology, 25: 711-717.
  • Rezekyah Hasibuan, Vina; aini, Nur; Febriyanti; Ayubi Pane, Salahudin Al, (2018). The Effect Of Additional Detergent In Crude Palm Oil In The Process Of Separation Stearin. Journal of Physics: Conference Series, Volume 970, Issue 1, article id. 012020 (2018).
  • Salas JJ, Bootello MA, Martínez-Force E, Garcés R, (2011) Production of stearate-rich butters by solvent fractionation of high stearic–high oleic sunflower oil. Food Chem 124: 450-458.
  • Segall SD, Artz WE, Raslan DS, Ferraz VP, Takahashi JA, (2005) Analysis of Triacylglycerol Isomers in Malaysian Cocoa Butter using HPLC-Mass Spectroscopy. Food Res Int 38: 167-174.
  • Shellhammer T.H., J.M. Krochta (1997) Edible Coatings and Film Barriers Lipid Technologies and Applications. In: Gunstone FD, Padley FB editors. New York: Marcel Dekker Inc. pp. 468.
  • Shukla VKS (2005) Confectionery Lipids. In: Shahidi F, editor. Bailey’s Industrial Oil and Fat Products. Hoboken: John Wiley & Sons Inc. pp. 159-173.

Kakao Yağı ve Alternatif Üretimi

Yıl 2019, Cilt: 34 Sayı: 1, 51 - 60, 30.06.2019

Öz

Kakao Yağı (CB), kakao çekirdeklerinden elde edilen eşsiz bir bitkisel yağdır. Palmitik ve stearik asitler gibi yüksek oranda doymuş yağ asidi oranı nedeniyle oda sıcaklığında katı hale gelmektedir. Fizikokimyasal değerleri nedeniyle, Kakao yağı çikolata kozmetik, eczacılık ürünlerinin üretiminde kullanılır. Ancak CB'ye olan talebin artmasıyla birlikte, fiyatı artmakta dolayısıyla üreticiler aynı işlevi görecek alternatif yağlara ihtiyaç duymaktadır. Bu sorunları çözmek için CB'ye benzer bitkisel yağ formülasyonları üzerinde araştırmalar yapılmıştır. Mango, shea, tallow, illipe, ve/veya karışım yağları Fraksiyone, hidrojene veya interesterifye edilerek bu kapsamdaki alternatif yağlar üretilmektedir. Bunlar Kakao Yağı Muadiller (CBR), kakao yağı eşdeğerleri (CBE) ve kakao yağı ikame ediciler (CBS) olarak adlandırılmaktadır. Bu alternatif yağlar farklı fizikokimyasal özelliklere (Erime noktası, Katı Yağ Oranı, Triglyserit) sahiptir. Bu makalede, kakao yağı üretimi ve alternatif yağlar ve bileşimleri hakkında bilgiler derlenmeye çalışılmıştır.

Kaynakça

  • Albert J. Dijkstra, (2006). Revisiting the formation of isomers during partial hydrogenation of triacylglycerol oils, European Journal of Lipid Science and Technology, 108, 3, 249-264. Wiley Online Library.
  • Asep EK, Jinap S, Tan TJ, Russly AR, Harcharan S and Nazimah SAH (2008). The effects of particle size, fermentation and roasting of cocoa nibs on supercritical fluid extraction of cocoa butter. Journal of Food Engineering, 85: 450-458.
  • Bloomer S, Adlercreutz P, Mattiasson B, (1990) Triglycerides interesterification by lipase. 1. Cocoa butter equivalents from a fraction of palm oil. J Am Oil Chem Soc 67: 519-525.
  • Bohacenko I, Kopicova Z, Pinkrova J, (2005) Chocolate Authenticity Control Concerning Compliance with the Conditions for Adding Cocoa Butter Equivalents as Laid down by Directive 2000/36 EC. Czech J Food Sci 23: 27-35.
  • Bootello MA, Hartel RW, Garcés HR, Martínez-Force E, Salas JJ, (2012) Evaluation of high oleic-high stearic sunflower hard stearins for cocoa butter equivalent formulation. Food Chem 134: 1409-1417.
  • Bouscholte, M. (1994) Verwachte EU-goedkeuring plantaar- dige vetten geeft chocolade nieuwe marktkansen. Food Management, 23: 12-15.Brinkmann B (1992). Kakaobutteraustauschfette. Zucker and Stisswarenwirtschaft, 8: 268-270.
  • Bujjsse B; Feskens EJ; Kok FJ; Kromphout D. (2006). Cocoa intake Blood pressure and cardiovascular mortality: the Zutphen elderly study, Arch. Med., 166 (4): 411-417.
  • Calliauw, G., Foubert, I., De Greyt, W.,Dyckmans, P.,Kellens, M.and Dewettinck, K. (2005). Production of cocoa butter substitutes via two-stage static dry fractionation of pakm kernel oil. JAOCS 81:783-789.
  • Carlo Corino and Vittorio Maria Moretti, (2009). Omega-3 and TransFatty Acids, Handbook of Processed Meats and Poultry Analysis, 10.1201/9781420045338. ch13, 233-271.
  • Carpenter RR, Hammerstone JF, Romanczyk LJJr, Aitken WM, (1994).Lipid Composition of Herrania and Theobroma Seeds. J Am Oil Chem Soc 71: 845-851.
  • Cooper, F. (1993). Reduced calorie cocoa butter substitutes. European Patent Application 93303950.5, 20.05.93, F. Cooper.De Greyt, W., Kellens, M. And Hendrix, M. (2003). New development in the dry fractionation of palm and palm kernel oil. Proceeding of chemistry and technology conference, Putrajaya, Malaysia.
  • Directive 2000/36/EC of the European Parliament and of the Council of 23 June 2000. Relating to Cocoa and Chocolate Products Intended for Human Consumption. Official J. Commission Eur. Communities 2000, L197, 19-25.
  • Duck W, (1964). The measurement of unstable fat in finished chocolate. Manuf Confect 44: 67-72.
  • Erickson JA, Weissberger W and Keeney PG (1983).Tocopherols in the unsaponifiable fraction of cocoa lipids. Journal of Food Science, 38: 1158-1162.
  • Fahimdanesh, M and Bahrami, M E (2013). Evaluation of physicochemical properties of Iranian mango seed kernel oil. Second İnternational Conference on Nutrition and Food Sciences. IACSIT Press, Singapour. DOI: 10.7763/IPCBEE.53(9).
  • Firestone D, (1999) Physical and Chemical Characteristics of Oils, Fats, and Waxes. AOCS, Champaign,
  • Gee PT, (2007) Analytical characteristics of crude and refined palm oil and fractions. Eur J Lipid Sci Technol 109: 373-379.
  • Gibson, V. (2006). Fractionation of lipids for use in food. İn: Gunstone, F.D (ed.) Modifiying lipids for use in food. Cambridge, hal 201-233. Woodheat Publishing Limited.
  • Gümüşkesen and Yemişçioğlu, (2010). Bitkisel sıvı ve katı yağ üretim teknolojisi. Edt 1. P133-157.
  • Gunstone FD, (2011) Vegetable Oils in Food Technology Composition, Properties and Uses, Second Ed. Willy-Blackwell: CRC Press, 291-343 pp.Jocobsberg B, (1974) Palm oil characteristics and quality. In: Proceedings of the First MARDI Workshop on Oil Palm Technology, 19–20 June, Kuala Lumpur (Malaysia), pp. 48-70.
  • Jahurul MHA, Zaidul ISM, Norulaini NAN, Sahena F, Jinap S, Azmir J, Sharif KM and Mohd Omar AK (2013). Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics. Journal of Food Engineering, 117: 467-476.
  • Jahurul MHA, Zaidul ISM, Norulaini NAN, Sahena F, Abedin MZ, Kashif Ghafoor, Omar Mohd AK, (2014). Characterization of crystallization and melting profiles of blends of mango seed fat and palmoilmid-fraction as cocoa butter replacers using differential scanning calorimetry and pulse nuclear magnetic resonance. Food Res Int 55: 103-109.
  • Kanematsu, H., Maruyama, T., Niiya, I., Imamura, M. and Matsumoto, T. (1978a) Studies on the hard butter. II. On the general properties of vegetable cocoa butter substitutes. Journal of the Japanese Oil Chemists’ Society 21, 519-520.
  • Kolhe, J. N., Bhaskar, A. and Bringi, N. V. (1981) Occurrence of 3-keto triterpenes in the unsaponifiable matter of sal (Shorea robusta) seed fat. Lipids 16, 775-776.
  • Lipp M and Anklam E (1998a). Review on cocoa butter and alternatives for use in chocolate. Part A: Compositional data. Journal of Food Chemistry, 62(1): 73-97.
  • Lipp M, Simoneau C, Ulberth F, Anklam E, Crews C, Brereton P, De Greyt W, Schwack W, Wiedmaier C, (2001) Composition of Genuine Cocoa Butter and Cocoa Butter Equivalents. J Food Compos Anal 14: 399-408.
  • Liu KJ, Chang H-M and Liu K-M (2007). Enzymatic synthesis of cocoa butter analog through interesterification of lard and tristearin in supercritical carbon dioxide by lipase. Food Chemistry, 100: 1303-1311.
  • Lonchampt P, Hartel RW, (2004). Fat Bloom in Chocolate and Compound Coatings. Eur J Lipid Sci Technol 106: 241-274.
  • Maalssen , K. V. Peschar, R., Brito, C. And Schenk, H. (1996). Realtime X-ray powder diffraction investigations on cocoa butter. III. Direct beta-crystallization of cocoa butter: occurance of memory effect,JAOCS, 73:1225-1230.
  • McGinley L (1991). Analysis and quality control for processing and processed fats. In Analysis of oilseeds, fats and fatty foods (JB Rossel and JL Pritchard Eds). Elsevier Applied Science, London, 441-498.
  • Muammar Kayakan , (2002). Modifiye yağlar ve üretim teknolojileri. Edt 1. P19-180.
  • Nair PKP (2010). 5-Cocoa (Theobroma cacao L.). The Agronomy and Economy of Important Tree Crops of the Developing World. Elsevier, London, 131-180.
  • Nor, A.I. and L.H.M.D. Noor. 2005. Interesterified palm products as alternatives to hydrogenation. Asia Pac. J. Clin. Nutr. 14:396-401.
  • nStewart IM, Timms RE, (2002) Fats for chocolate and sugar confectionery. In: Rajah, KK, editor. Fats in Food Technology, Sheffield Academic Press, Sheffield, U.K., 159-191pp.
  • [Pantzaris TP, Ahmad MJ, (2001). Techno-economic aspects of palm kernel oil. Inform 12: 69-80.
  • Pease JJ, (1985) Confectionery fats from palm oil and lauric oil. J Am Oil Chem Soc 62(2): 426-430.
  • Podlaha, O., T&g&d, B. and Pilschl, B. (1984) TG-type composition of 28 cocoa butters and correlation between some of the TG-type components. Lebensm. Wiss. Technol. 17,77-82.
  • Raju V.K., Reni M. (2001) Kokam and Cambodge. In: Peter KV editor. Handbook of Herbs and Spices. Woodhead Publishing Limited: CRC Press LLC. pp. 207-215.
  • Rao R and Lokesh BR (2003). TG containing stearic acid, synthesized from coconut oil, exhibit lipidemic effects in rats similar to those of cocoa butter. Lipids, 38: 913-918.
  • Reddy SY and Prabhakar JV (1989). Confectionery fats from sal (Shorea robusta) fat and Phulwara (Medhuca butyracea) butter. Food Chemistry, 34: 131-139.
  • Reddy SY and Prabhakar JV (1990). Cocoa butter substitutes from sal (Shorea robusta) fat. International Journal of Food Science and Technology, 25: 711-717.
  • Rezekyah Hasibuan, Vina; aini, Nur; Febriyanti; Ayubi Pane, Salahudin Al, (2018). The Effect Of Additional Detergent In Crude Palm Oil In The Process Of Separation Stearin. Journal of Physics: Conference Series, Volume 970, Issue 1, article id. 012020 (2018).
  • Salas JJ, Bootello MA, Martínez-Force E, Garcés R, (2011) Production of stearate-rich butters by solvent fractionation of high stearic–high oleic sunflower oil. Food Chem 124: 450-458.
  • Segall SD, Artz WE, Raslan DS, Ferraz VP, Takahashi JA, (2005) Analysis of Triacylglycerol Isomers in Malaysian Cocoa Butter using HPLC-Mass Spectroscopy. Food Res Int 38: 167-174.
  • Shellhammer T.H., J.M. Krochta (1997) Edible Coatings and Film Barriers Lipid Technologies and Applications. In: Gunstone FD, Padley FB editors. New York: Marcel Dekker Inc. pp. 468.
  • Shukla VKS (2005) Confectionery Lipids. In: Shahidi F, editor. Bailey’s Industrial Oil and Fat Products. Hoboken: John Wiley & Sons Inc. pp. 159-173.
Toplam 46 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Araştırma Makalesi
Yazarlar

VASSIRIKI Cısse 0000-0003-0860-5779

Fahri Yemişçioğlu Bu kişi benim 0000-0003-0860-5779

Yayımlanma Tarihi 30 Haziran 2019
Yayımlandığı Sayı Yıl 2019 Cilt: 34 Sayı: 1

Kaynak Göster

APA Cısse, V., & Yemişçioğlu, F. (2019). Cacao Butter and Alternatives Production. Çukurova Tarım Ve Gıda Bilimleri Dergisi, 34(1), 51-60.
AMA Cısse V, Yemişçioğlu F. Cacao Butter and Alternatives Production. Çukurova Tarım Gıda Bil. Der. Haziran 2019;34(1):51-60.
Chicago Cısse, VASSIRIKI, ve Fahri Yemişçioğlu. “Cacao Butter and Alternatives Production”. Çukurova Tarım Ve Gıda Bilimleri Dergisi 34, sy. 1 (Haziran 2019): 51-60.
EndNote Cısse V, Yemişçioğlu F (01 Haziran 2019) Cacao Butter and Alternatives Production. Çukurova Tarım ve Gıda Bilimleri Dergisi 34 1 51–60.
IEEE V. Cısse ve F. Yemişçioğlu, “Cacao Butter and Alternatives Production”, Çukurova Tarım Gıda Bil. Der., c. 34, sy. 1, ss. 51–60, 2019.
ISNAD Cısse, VASSIRIKI - Yemişçioğlu, Fahri. “Cacao Butter and Alternatives Production”. Çukurova Tarım ve Gıda Bilimleri Dergisi 34/1 (Haziran 2019), 51-60.
JAMA Cısse V, Yemişçioğlu F. Cacao Butter and Alternatives Production. Çukurova Tarım Gıda Bil. Der. 2019;34:51–60.
MLA Cısse, VASSIRIKI ve Fahri Yemişçioğlu. “Cacao Butter and Alternatives Production”. Çukurova Tarım Ve Gıda Bilimleri Dergisi, c. 34, sy. 1, 2019, ss. 51-60.
Vancouver Cısse V, Yemişçioğlu F. Cacao Butter and Alternatives Production. Çukurova Tarım Gıda Bil. Der. 2019;34(1):51-60.

Çukurova Üniversitesi Ziraat Fakültesi Dergisi” yayın hayatına 1 Ocak 2016 tarihi itibariyle “Çukurova Tarım ve Gıda Bilimleri Dergisi” adıyla devam etmektedir.


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