Enzyme-modified cheese powder production: Influence of spray drying conditions on the physical properties, free fatty acid content and volatile compounds

The application of high intensity, pulsed infrared radiation for roasting of groundnuts is attempted and the product quality is compared with that of the conventionally roasted samples. Product qualities such as lightness (color), compressive strength (texture) and free fatty acid content are analyzed for different combinations of roasting duration (4-12 min) and temperature (160-200°C), selected based on central composite rotatable design (CCRD). Pulsed infrared roasting at 178-188°C for 6.8-9.2 min resulted in optimum product quality in terms of color, texture and free fatty acid content. The other parameters such as oil and moisture content, peroxide value and sensory characteristics of roasted nuts are also evaluated for the select temperature-duration combinations. The oil yield increased marginally with roasting duration and temperature. Peroxide number, an indicator of the stability of fat, did not vary during infrared roasting. Groundnuts processed at 180°C for 8 min scored high in terms of sensory attributes. Infrared roasting resulted in better product quality as compared to drum and sand roasting.

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Influence of free fatty acid content on the oxidative stability of red palm oil

RSC Advances ◽

10.1039/c6ra16953h ◽

2016 ◽

Vol 6 (103) ◽

pp. 101098-101104 ◽

Cited By ~ 7

Author(s):

Antonella De Leonardis ◽

Francesca Cuomo ◽

Vincenzo Macciola ◽

Francesco Lopez

Keyword(s):

Fatty Acid ◽

Free Fatty Acid ◽

Oxidative Stability ◽

Palm Oil ◽

Free Fatty Acid Content ◽

Acid Content ◽

Fatty Acid Content ◽

Red Palm Oil

A multi-technique approach used for the characterization of the oxidative stability of red palm.

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Analisis Penggunaan dan Syarat Mutu Minyak Goreng pada Penjaja Makanan di Food Court UAI

JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI ◽

10.36722/sst.v1i3.52 ◽

2012 ◽

Vol 1 (3) ◽

pp. 147

Author(s):

Nita Noriko ◽

Dewi Elfidasari ◽

Analekta Tiara Perdana ◽

Ninditasya Wulandari ◽

Widhi Wijayanti

Keyword(s):

Fatty Acid ◽

Free Fatty Acid ◽

Water Content ◽

Free Fatty Acid Content ◽

Acid Content ◽

Fatty Acid Content ◽

Trade Mark ◽

Cooking Oil ◽

Oil Utilization

<p style="text-align: justify;">Masyarakat Indonesia memiliki ketergantungan terhadap minyak goreng. Berdasarkan hal tersebut, perlu dilakukan penelitian tentang penggunaan dan mutu minyak goreng yang beredar di masyarakat khususnya pada <em>food court</em> Universitas Al Azhar Indonesia. Analisis penggunaan minyak goreng penjaja makanan dilakukan dengan melakukan survey. Untuk mengetahui kualitas minyak goreng, dilakukan analisis laboratorium yang meliputi pengukuran kadar air, kadar asam lemak bebas, dan bilangan Iod. Dari dua belas kantin, ada sembilan kantin yang menggunakan minyak goreng. Hasil analisis penggunaan minyak goreng, penjaja makanan secara konsisten 34% menggunakan minyak goreng bermerek dagang A. Pemilihan minyak berdasarkan warna dilakukan oleh 45% penjaja makanan. Berdasarkan frekuensi pembelian, 56% penjaja makanan membeli minyak per hari. Selain itu, 45% penjaja makanan menggunakan minyak dua kali pakai. Analisis kebutuhan minyak menunjukkan, 34% penjaja makanan menghabiskan 5 liter minyak per hari. Cara pembuangan minyak yang dilakukan oleh penjaja, 78% membuang minyaknya setelah digunakan, dimana 67% penjaja makanan membuangnya ke tempat sampah. Berdasarkan pengukuran kadar air, kadar asam lemak bebas, dan bilangan Iod menunjukkan bahwa minyak goreng yang digunakan belum memenuhi standar syarat mutu, walaupun kadar air yang masih di dalam ambang batas normal yaitu kurang dari 0,30%, namun kadar asam lemak bebas baik sebelum maupun sesudah penggunaan melebihi ambang batas normal yang didukung oleh hasil pengukuran bilangan Iod.</p><h6 style="text-align: center;"><strong>Abstract</strong></h6><p style="text-align: justify;">Indonesian society has dependence of cooking oil. Based on this condition, the analysis of cooking oil utilization and quality requirement at UAI food court is necessary and it was done. The analysis of cooking oil utilization was done by doing some survey. In order to search the quality of cooking oil, laboratory analysis was done that consist of water content, free fatty acid content, and Iod number. There are nine canteens from twelve canteens which utilize cooking oil. The result of cooking oil utilization analysis shows that 34% of merchant is utilizing A trade mark cooking oil, 45% is identifying cooking oil based on color. 56% is buying cooking oil per day, 45% is utilizing the cooking oil twice, 34% is spending 5 liters cooking oil per day, 78% is casting the cooking oil after utilize it, and 67% is casting the cooking oil into trash can. Based on the result of water content, free fatty acid content, and Iod number analysis showed that cooking oil is never fulfill normal limit, although the water content is still in proper limit is less than 0,30%, whereas free fatty acid content before or after analysis are very high and do not in proper limit and it is supported by Iod number measurement result.</p>

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The Influence of free fatty acid on the apparent metabolisable energy value of tallow fed to broiler chicks

Proceedings of the British Society of Animal Production (1972) ◽

10.1017/s0308229600010783 ◽

1989 ◽

Vol 1989 ◽

pp. 86-86

Author(s):

F. Salvador ◽

J. Wiseman

Keyword(s):

Fatty Acid ◽

Free Fatty Acid ◽

Free Fatty Acid Content ◽

Acid Content ◽

Fatty Acid Content ◽

Broiler Chicks ◽

Dietary Energy ◽

Energy Value ◽

Metabolisable Energy ◽

Variable Energy

Fats are important but variable energy-yielding ingredients in diets for broilers. One of the factors that may affect the dietary energy value of fats is the proportion of free fatty acids which, together with rate of inclusion of fat and the age of the bird, must be considered in fat evaluation. The current experiment was designed to investigate the effect of free fatty acid content of tallow on the apparent metabolisable energy values for broilers.Tallow and tallow acid oil (Table 1) were obtained for evaluation. Tallow (A) of free fatty acid content 138.4 g/kg was hydrolysed to produce a fat (E) of free fatty acid (FFA) content 952.1 g/kg. Fat A and B were blended in the proportions A75:B25, A50:B50 and A25:B75 giving fats of 341.5, 545.3 and 748.7 g/kg FFA respectively which were included at rates of 40 g/kg, 80 g/kg and 120 g/kg at the expense of the energy-yielding ingredients. The 16 experimental diets - basal (Table 2) together with 15 containing fats - were evaluated with Ross 1 broiler chicks of 1.5 weeks (5 replicates of cage of 2 birds) and 7.5 weeks of age (5 replicates of cage of 1 bird).

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