scholarly journals Effect of three types of oils and their level of incorporation on sensory quality of sorghum cookies

Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
pp. 190-202
Author(s):  
M. Goubgou ◽  
L.T. Songré-Ouattara ◽  
F. Bationo ◽  
O. Banhoro ◽  
Y. Traoré ◽  
...  
Keyword(s):  
Palm Oil ◽  
Sensory Quality ◽  
Paired Comparison ◽  
Sensory Profile ◽  
Crude Palm Oil ◽  
Refined Oil ◽  
Sensory Acceptability ◽  
Judicious Choice ◽  
Refined Palm Oil

Lipid (oil and fat) is one of the basic and important components used in the production of cookies. It plays several roles in their composition and a judicious choice of this ingredient makes it possible to have cheap, delicious and very nutritious cookies. This study aimed to evaluate the effect of refined cottonseeds oil (RCO), refined palm oil (RPO) and red (or crude) palm oil (CPO) on sorghum (Sorghum bicolour var. Gampela) cookies. Oils were incorporated at levels of 16%, 20% and 24%. Cookies quality were evaluated based on quantitative sensory profile, sensory acceptability, preference classification and paired-comparison test. The results of sensory profile tests showed that the sensory descriptors ranged from very low to medium intensity (1.33 to 3.83 on a scale of 5). Both acceptability and classification tests showed that cookies produced with 20% of refined oil (RCO and RPO) and those with 16% of CPO were the most preferred and RCO and RPO with 20% of the oil were appreciated as control cookies produced with 20% of margarine. The colour, texture and fat impression had most influenced the consumers’ preferences. RCO, RPO and CPO exhibit the potential to be used as substitutes to margarine to produce sorghum cookies.

scholarly journals The effect of milk fat replacement and the addition of Lactobacillus paracasei LPC-37 on the sensory properties of cheeses

2020 ◽  
Vol 70 (1) ◽  
pp. 28-39
Author(s):  
Marika Bielecka ◽  
Grażyna Cichosz
Keyword(s):  
Palm Oil ◽  
Milk Fat ◽  
Sensory Quality ◽  
Sensory Attributes ◽  
Lactobacillus Paracasei ◽  
Sensory Profile ◽  
Fat Replacement ◽  
Adjunct Cultures ◽  
Adjunct Culture

The market of ripened cheese is growing rapidly and is highly competitive. Dairy manufacturers have expanded their product range to include cheese-like products where milk fat is replaced with vegetable oils. Cheese-like products have gained popularity among both convenient food producers and consumers looking for cheaper cheese substitutes. Fat determines the sensory attributes of cheeses. The sensory quality of cheese can also be modified through the addition of selected adjunct cultures. This study evaluated the influence of milk fat replacement with palm oil and the addition of an adjunct culture of Lactobacillus paracasei LPC-37 on the sensory attributes of Dutch-type cheeses and cheese-like products during ripening. The chemical composition, content of volatile compounds and colour were analysed. The replacement of milk fat with palm oil contributed to differences in the sensory profile and colour of cheese-like products and deteriorated their sensory quality. However, the addition of L. paracasei LPC-37 improved the sensory characteristics of cheese-like products.

DAYA SAING EKSPOR PRODUK CPO INDONESIA DAN POTENSI HILIRISASI DIOLAH MENJADI BIODIESEL

2020 ◽  
Vol 4 (2) ◽  
Author(s):  
Danar Agus Susanto
Keyword(s):  
Palm Oil ◽  
Comparative Advantage ◽  
Global Market ◽  
National Standard ◽  
Revealed Comparative Advantage ◽  
Crude Palm Oil ◽  
A Value ◽  
World Demand ◽  
Domestic Use

ABSTRACTIndonesia is the world's largest producer of crude palm oil (CPO). Even so, the trend of international trade in Indonesian CPO products has decreased in the last 10 years with a value of -10.19%. The decline in world demand for CPO can be dealt with by utilizing CPO as a biofuel for domestic use, like biodiesel. The purpose of this study is to determine the competitiveness of Indonesian CPO in global trade and determine the parameters of the quality requirements of CPO and biodiesel. The competitiveness analysis method uses the Revealed Comparative Advantage (RCA) method, while the analysis of the potential quality of CPO as a biofuel is carried out by analyzing the Indonesian National Standard (SNI). CPO trade in the global market is controlled by Indonesia with a market share of 50% and Malaysia 25.6%, with the declining trade trend in the last 10 years relatively (2010-2019) of -6.91%. The level of competitiveness of Indonesian CPO products in 2019 is very strong, but on average in the last 10 years, the level of competitiveness of Indonesian CPO is no better than that of Malaysia. Indonesia has SNI 01-2901-2006 and SNI 7182: 2015 as a determinant of the quality of CPO and biodiesel products developed in Indonesia so that the CPO and biodiesel produced fullfil sacurity and safety aspects when used by consumers.Keywords: crude palm oil (CPO), competitivenessv, quality, Indonesian National Standard (SNI) ABSTRAKIndonesia merupakan negara produsen minyak kelapa sawit mentah/ Crude Palm Oil (CPO) terbesar di dunia. Meskipun demikian, tren perdagangan internasional produk CPO Indonesia mengalami penurunan dalam sepuluh tahun terakhir dengan nilai -10,19%. Penurunan permintaan dunia terhadap CPO, dapat disiasati dengan memanfaatkan CPO sebagai bahan bakar nabati untuk keperluan dalam negeri sebagai biodiesel. Tujuan penelitian ini adalah mengetahui daya saing CPO Indonesia dalam perdagangan global dan mengetahui parameter persyaratan mutu CPO dan biodiesel. Metode analisis daya saing menggunakan metode Revealed Comparative Advantage (RCA), sedangkan analisis potensi kualitas CPO sebagai biofuel dilakukan dengan menganalisis Standar Nasional Indoensia (SNI). Perdagangan CPO dalam pasar global dikuasai oleh Indonesia dengan pangsa pasar 50% dan Malaysia 25,6%, dengan tren perdagangan relatif menurun dalam 10 tahun terakhir (2010-2019) sebesar -6,91%. Tingkat daya saing produk CPO Indonesia pada tahun 2019 sangat kuat, namun secara rata-rata dalam 10 tahun terakhir, tingkat daya saing CPO Indonesia tidak lebih baik dari Malaysia. Indonesia memiliki SNI 01-2901-2006 dan SNI 7182:2015 sebagai penentu kualitas produk CPO dan biodiesel yang dikembangkan di Indonesia, sehingga CPO dan biodiesel yang dihasilkan memenuhi aspek keamanan dan keselamatan ketika digunakan oleh konsumen.Kata kunci: crude palm oil (CPO), daya saing, kualitas, Standar Nasional Indonesia (SNI)

scholarly journals Hermetia illucens Larvae Reared on Different Substrates in Broiler Quail Diets: Effect on Physicochemical and Sensory Quality of the Quail Meat

Animals ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 525 ◽  
Author(s):  
Marco Cullere ◽  
Michael Josias Woods ◽  
Liesel van Emmenes ◽  
Elsje Pieterse ◽  
Louwrens Christiaan Hoffman ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Sensory Profile ◽  
Breast Meat ◽  
Hermetia Illucens ◽  
Physical Quality ◽  
Lipid Quality ◽  
Retail Display ◽  
Dietary Treatments ◽  
Hermetia Illucens Larvae

This research aimed at improving the fatty acid (FA) profile of Hermetia illucens larvae (HI) and evaluating the effects of their inclusion in growing broiler quails’ diets on the meat physicochemical quality, including detailed amino acid (AA) and FA profiles, sensory traits, and retail display. HI larvae were reared on two different substrates: layer mash (HI1) and 50:50 layer mash/fish offal (HI2). A total of 300 10-day-old quails were allocated to the three dietary groups (five replicates/each): a soybean meal-based diet was formulated (Control), and two other diets were formulated that included either 10% HI1 or HI2. Quails were fed the experimental diets until slaughter. Diets were formulated to be isonitrogenous and isoenergetic. Breast meat quality was affected by the dietary treatments, which displayed different proximate compositions and AA and FA profiles. Meat physical quality, sensory profile, and retail display remained unaffected for the most part. Overall, results showed that it is possible to improve the FA profile of the HI-fed quails’ meat and thus lipid quality through substrate modulation of the HI’s diet.

scholarly journals Spoilage and microbial quality of crude palm oil from the North-west Region of Cameroon

2020 ◽  
Vol 14 (9) ◽  
pp. 304-312
Author(s):  
Alima Senkoh Ngangjoh ◽  
Niba Aziwo Tatanja ◽  
Aba Richard Ejoh
Keyword(s):  
Palm Oil ◽  
Microbial Quality ◽  
Crude Palm Oil ◽  
North West ◽  
The North ◽  
West Region

scholarly journals Quality Prediction Modeling of Palm Oil Refining Plant in Malaysia Using Artificial Neural Network Models

2018 ◽  
Vol 7 (3.26) ◽  
pp. 19
Author(s):  
Nurul Sulaiha Sulaiman ◽  
Khairiyah Mohd-Yusof ◽  
Asngari Mohd-Saion
Keyword(s):  
Neural Network ◽  
Artificial Neural Network ◽  
Palm Oil ◽  
Oil Refinery ◽  
Oil Refining ◽  
Great Loss ◽  
Refining Plant ◽  
Artificial Neural ◽  
Refined Palm Oil

Malaysia is currently one of the biggest producers and exporters of palm oil and palm oil products. In the growth of palm oil industry in Malaysia, quality of the refined oil is a major concern where off-specification products will be rejected thus causing a great loss in profit. In this paper, predictive modeling of refined palm oil quality in one palm oil refining plant in Malaysia is proposed for online quality monitoring purposes. The color of the crude oil, Free Fatty acid (FFA) content, bleaching earth dosage, citric acid dosage, activated carbon dosage, deodorizer pressure and deodorizer temperature were studied in this paper. The industrial palm oil refinery data were used as input and output to the Artificial Neural Network (ANN) model. Various trials were examined for training all three ANN models using number of nodes in the hidden layer varying from 10 to 25. All three models were trained and tested reasonably well to predict FFA content, red and yellow color quality of the refined palm oil efficiently with small error. Therefore, the models can be further implemented in palm oil refinery plant as online prediction system.  

Effects of Dietary Crude Palm Oil, Fish Oil and their Association on Cholesterol and Lipoprotein Constants in Rats Which Could Be Beneficial in Humans

1999 ◽  
Vol 69 (5) ◽  
pp. 330-336 ◽  
Author(s):  
Niyongabo ◽  
Youyou ◽  
Léger ◽  
Descomps ◽  
Ammouche ◽  
...  
Keyword(s):  
Fish Oil ◽  
Total Cholesterol ◽  
Palm Oil ◽  
Human Nutrition ◽  
Feeding Period ◽  
Crude Palm Oil ◽  
Differential Effects ◽  
Potential Interest ◽  
Lower Total Cholesterol ◽  
Refined Palm Oil

The aim was first to examine the differential effects of crude and refined palm oil (CPO and RPO) on the lipid and lipoprotein constants of plasma in rats and to compare the effect of crude palm oil to that of fish oil. Secondarily, it was to know whether one can take advantage from the association of CPO with FO. Twenty-four-day-old weaning rats were divided into five experimental groups, each receiving a purified diet containing 10% oil as either a single oil or an equal amount of two oils. After a feeding period of 36 days, the main results were as follows. As compared to the rats fed the RPO diet, those fed the CPO diet had lower total cholesterol, LDL-C, VLDL-C and apoB and higher HDL-C/LDL-C and apoA1/apoB ratios. Those fed the FO diet had only lower VLDL-C and triglycerides and higher HDL-C and HDL-C/LDL-C ratio. Whereas FO associated with RPO in the same diet had the same effect as FO alone, FO associated with CPO tends to reinforce the effect of CPO. This is particularly true for the effects on apoB and apoA1 which were found to be synergistically depressed and enhanced, respectively. Given the role played by these biological constants as predictors of CVD in humans, and in spite of the fact that these predictors are not relevant in rats, these results would suggest the potential interest of CPO or the association of CPO with FO in human nutrition.

Thermal catalytic cracking of crude palm oil at pilot scale: Effect of the percentage of Na2CO3 on the quality of biofuels

2016 ◽  
Vol 91 ◽  
pp. 32-43 ◽  
Author(s):  
A.A. Mancio ◽  
K.M.B. da Costa ◽  
C.C. Ferreira ◽  
M.C. Santos ◽  
D.E.L. Lhamas ◽  
...  
Keyword(s):  
Scale Effect ◽  
Palm Oil ◽  
Catalytic Cracking ◽  
Pilot Scale ◽  
Crude Palm Oil

scholarly journals ANALISIS KECACATAN PRODUK CRUDE PALM OIL (CPO) MENGGUNAKAN METODE QUALITY CONTROL CIRCLE (QCC) PADA PT.RAMAJAYA PRAMUKTI

2021 ◽  
Vol 8 (1) ◽  
pp. 243-251
Author(s):  
St Nova Meirizha ◽  
Dian Kristina
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Palm Oil ◽  
Success Factors ◽  
Fatty Acid Content ◽  
Crude Palm Oil ◽  
Effective Implementation ◽  
Research Journal ◽  
Business Person

Quality is the overall characteristics and characteristics of a product or service whose ability to satisfy needs, both expressed and implied (Irwan & Haryono, 2015). In this era of increasingly competitive industrialization, every business person who wants to win the competition in the industrial world will pay full attention to quality. QCC is a new concept to improve the quality and productivity of industrial/service work. It is evident that one of the success factors of industrialization in Japan is the effective implementation of QCC. In this research journal, the quality of crude palm oil (CPO) levels is decreasing. There are 3 types of defects, namely levels of FFA (Free Fatty Acids), levels of Moisture (Water) and levels of Dirt (Stool). Of these three, the most dominant are FFA levels and Moisture levels. Free fatty acid content (FFA) of 158 samples tested contained 150 samples of free fatty acids (FFA) which were outside the company standard. Then followed by moisture content with a total defect of 45 samples from 158 test samples. At the level of dirt (Dirt) there are absolutely no samples that are outside the company's standards.

scholarly journals KORELASI KADAR UNSUR HARA DAUN KELAPA SAWIT TERHADAP KADAR MINYAK SAWIT MENTAH

2019 ◽  
Vol 3 (1) ◽  
pp. 18-26
Author(s):  
Ika Ucha Pradifta Rangkuti ◽  
Mardiana Wahyuni
Keyword(s):  
Palm Oil ◽  
Nutrient Content ◽  
Crude Palm Oil ◽  
Processing Data ◽  
Fruit Maturity ◽  
Fresh Fruit Bunches ◽  
Main Component ◽  
The Relationship ◽  
Fruit Formation

Mesocarp or fruit flesh is the main component of the cultivation of oil palm which is extracted to Crude Palm Oil (CPO). The amount of CPO produced from processing in palm oil mills is influenced by the quality of Fresh Fruit Bunches (FFB). Some factors that influence the quality of FFB are the type of crossing, plant age, maintenance level and fraction of fruit maturity. Adequacy of nutrients N, P, K, and Mg play a role in fruit formation and are expected to increase levels of CPO. In connection with this matter, research on the relationship / nutrient correlation with CPO content is needed. This research was conducted in October 2017 - March 2018 in the field with land suitability classes S1 (Maradja Hill), S2 (Limau Mungkur), S3 (Bah Birung Ulu) and STIPAP LPP Medan Practice Gardens. Processing data with single and multiple linear regression. Leaf samples were analyzed with the Sochlet apparatus in STIPAP Processing Laboratory. In general, the average nutrient content of leaves N, P, K were the normal category and nutrient Mg, Cl were deficiency category. The level of CPO (oil / mesocarp) varies from 31.14% - 59.59%. With single nutrient regression N, P, K, Cl has a positive correlation with CPO levels while Mg is negatively correlated. Multiple regression analysis of nutrient N, P, K, Mg and Cl has significant effect on O / N with a correlation coefficient of 0.744.

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