Effect of curde palm oil inclusion on some physico-chemical properties of gari - a fermented cassava food product

2006 ◽  
Vol 24 (1) ◽  
Author(s):  
JO Abu ◽  
GIO Badifu ◽  
MA Akpapunam
Keyword(s):  
Palm Oil ◽  
Chemical Properties ◽  
Food Product ◽  
Physico Chemical

scholarly journals Engineering Process Of Deodorization To Improve Product Quality Of Red Palm Oil With Rich Of Carotene

2018 ◽  
Vol 1 (1) ◽  
pp. 20-26
Author(s):  
Mursalin Mursalin
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Palm Oil ◽  
Chemical Properties ◽  
Absolute Temperature ◽  
Odor Intensity ◽  
Process Duration ◽  
Red Palm Oil ◽  
Physico Chemical

Efforts to develop the production technology of high quality red palm-oil (RPO) in order to provide source of food ingredient that naturally rich of nutrients, become urgents regarding the need of such products drastically increased recently. Application of deodorization technology by temperature, time, and deodorizer pressure combinations (engineering of deodorization process) are studied and evaluated to obtain good quality of RPO. Crude palm oil (CPO) used in this research were supplied by PT. Salim Ivomas (Bimoli) Jakarta. The equipments used were degumming and neutralization unit, deodorization unit and other equipment units to analize the oil physico-chemical properties. The research consisted of 5 stages as the following: characterising CPO physico-chemical properties, conducting chemically degumming and deacidification, process enginering of deodorization, characterizing of physico-chemical properties and organoleptic of RPO resulted, and analyzing data for product resulted from process engineering applied. Deodorization with the range of temperature and process duration of 135–145 oC (408–418 K) and 1–4 hours have led to carotene retention decreasing (%) following the equation “Carotene Retention (%) = -764 x ln(absolute temperature) + 4693” and process duration with the equation “Carotene Retention (%) = -7.81 x ln(process duration) + 91.02”; and also resulted odor intensity with the equation “Odor Intensity = 0.08 x (squared absolute temperature) – 66.88 x (absolute temperature) + 13823” and duration process with the equation “Odor Intensity = 0.315 x (squared process duration) – 1.52 x (process duration) + 5.268”. Effective deodorization to produce RPO with the content of free fatty acid and peroxide value that met the requirements of Indonesian National Standard (SNI) quality of carotene content above 400 ppm and odor scale below 3.3, were the combination of temperature (T) of 141.34 oC, heat process duration (t) of 2.35 hours and vacuum pressure of (P) of 20 mmHg. The resulted RPO contained free fatty acid and peroxide value of 0.11% dan 0.12 meq/kg oil respectively, total carotene of 444.09 ppm and odor value of 3.21  

Food Matrix Engineering: The Use of the Water-Structure-Functionality Ensemble in Dried Food Product Development

2003 ◽  
Vol 9 (3) ◽  
pp. 151-156 ◽  
Author(s):  
P. Fito ◽  
A. Chiralt
Keyword(s):  
Product Development ◽  
Mass Transport ◽  
Food Systems ◽  
Chemical Properties ◽  
Water Structure ◽  
Food Product ◽  
Transport Pathway ◽  
Heat And Mass Transport ◽  
Physico Chemical ◽  
Food Product Development

The structured food systems (i.e. cellular tissues) are dissipative structures whose functionality mainly concerns their properties (physico-chemical properties, chemical and biochemical reactions), external interactions with surroundings (interactions with micro-organisms, heat and mass transport pathway) and especially, their interactions with consumers (nutritional value, quality, taste and flavour, texture, appearance: size, shape, colour). Dehydration or rehydration processes concern heat and mass transport phenomena (water, solutes) coupled with micro and macrostructure changes both producing important effects on food functionality. Control of these changes is the major concern in food product development. This control must be applied not only to the changes in physico-chemical properties but also to those related with consumers' issues. Food matrixengineering is a branch of food engineering which aims to apply the knowledge of the food matrixcomposition, structure and properties to promote and control adequate changes which can improve some sensorial and/or functional properties in the food. These changes, which are caused by some basic operations, are related to the phenomena of heat and mass transfer, vaporization-condensation, internal gas or liquid release, structure deformation-relaxation and phase transitions in matrixcomponents, and are usually coupled throughout the operation's progress. The final product may be a new product with improved composition and sensorial properties and/or more stability. All these concepts are discussed in this paper using several examples related to the application of combined food dehydration techniques.

scholarly journals Physico-chemical Properties Tests of Palm Oil Based Foaming Agent Using Water Solvent Media from Peatland

2018 ◽  
Vol 209 ◽  
pp. 012036 ◽  
Author(s):  
Mira Rivai ◽  
Erliza Hambali ◽  
Ani Suryani ◽  
Gatot Pramuhadi ◽  
Rista Fitria ◽  
...  
Keyword(s):  
Palm Oil ◽  
Chemical Properties ◽  
Foaming Agent ◽  
Water Solvent ◽  
Physico Chemical

scholarly journals Production and Quality Evaluation of Short Bread Biscuit Using Wheat and Fermented Unripe Plantain Flour

2020 ◽  
pp. 30-42
Author(s):  
Johnson Akinwumi Adejuyitan ◽  
Ezekiel Tejumola Otunola ◽  
Mary Oluwatosin Adesola ◽  
Olawumi Esther Onaolapo
Keyword(s):  
Quality Evaluation ◽  
Chemical Properties ◽  
Food Product ◽  
Absorption Capacity ◽  
Crude Fibre ◽  
Physiochemical Properties ◽  
Physico Chemical ◽  
Swelling Capacity ◽  
Physical Attributes ◽  
Food Product Development

The utilization of plantain flour has increased in recent years as a result of its industrial potential and health benefits; hence the more quests for its application in food product development. In this study, short bread biscuit was formulated from wheat and plantain flours mixed in the ratios 90:10, 80:20, 70:30, 60:40, 50:50 and 100% wheat flour was indicated as control. The flours and the short bread biscuits were analyzed for their proximate, physico-chemical properties of the mixes and physical attributes and consumer acceptability of the short bread biscuit by sensory evaluation using standard methods. The result showed that the proximate composition values ranged from 12.41 to 14.54, 9.06 to 11.38, 1.11 to 1.51% for moisture, protein, fat, crude fibre, ash contents and carbohydrate respectively. The mineral ranged from 2.28 to 2.67 mg/100 g, 8.38 to 9.44 mg and 276 to 296.50 mg/100 g for iron, calcium and phosphorus respectively. The physiochemical properties ranged from 0.609 to 0.615 g/ml and 0.63 to 0.64 g/ml, 119.50 to 134.00 g/g, 15.25 to 17.40 g/g for loose and packed bulk densities, water absorption capacity, swelling capacity respectively. The amylose and amylopectin value ranged from 24.05 to 31.55 and 68.45 to 75.95% respectively. The value for vitamin C and B1 ranged 3.04 to 3.58 and 0.22 to 0.24 μg/100 g respectively. The proximate content of the short bread biscuit ranged from 8.65 to 9.94, 6.93 to 7.73, 65.96 to 66.74, 1.02 to 1.75, 2.25 to 2.63 for moisture, protein, carbohydrate, crude fibre, ash and carbohydrate respectively. The sensory attribute shows that short bread biscuit produced from 90:10% was well accepted.

Kemampuan Gelatin Kulit Ikan Menggantikan Gelatin Mamalia Berdasarkan Sifat Fisika-Kimianya untuk Industri Pangan

2016 ◽  
Vol 8 (16) ◽  
pp. 156-167
Author(s):  
Sugihartono Sugihartono
Keyword(s):  
Chemical Properties ◽  
Food Product ◽  
Gel Strength ◽  
Fish Gelatin ◽  
Fish Skin ◽  
Religious Groups ◽  
Physico Chemical ◽  
Alternative Sources ◽  
Bovine Hide

The major source  of gelatin in the world is derived from pigskin, bovine hide and also  pigs and cattle bone, of which 29,4% from bovine hides, 46% from pigskin, 23,1% from bones, and 1,5 % from others. Fish gelatin is one of the  alternative sources of food gelatine, which can be accepted for various religious groups such as muslims, jews and hindus. The yield of gelatin from fish skin are varies, depending on the species and its processing method, able to match and even exceed the yield of mammalian gelatin. Physico-chemical properties of fish gelatin varies among species. Protein content of fish gelatin is lower than mammalian gelatin. The number of amino acids of fish gelatin and mammalian gelatin were similar, but defferent composition  especially for glisine, proline and arginine. Fish gelatin melting point is lower than mammalian gelatin, some types of which has a gel strength and viscosity  are able to match and even exceed the mammalian gelatine. Specifically of fish gelatine could replace the role of the mammalian gelatin as food gelatine, after considering suitability innate characteristic of fish gelatin for food product,ABSTRAKSumber Utama gelatin dunia berasal dari kulit dan tulang sapi serta babi; dimana  dari kulit sapi (29,4%), kulit babi (46%), tulang (23,1%), dan sisanya dari bahan lain (1,5%). Gelatin dari kulit ikan merupakan salah satu sumber alternatif gelatin pangan, yang dapat diterima oleh berbagai kelompok religi, seperti muslim, jews dan hindu. Rendemen gelatin kulit ikan bervariasi, tergantung spesies dan cara pengolahannya,  mampu menyamai dan bahkan melebihi rendemen gelatin mamalia. Sifat fisik-kimia gelatin ikan bervariasi diantara species ikan. Kandungan  proteinnya lebih rendah dibanding protein gelatin mamalia.  Jenis asam amino penyusun gelatin ikan mirip dengan gelatin mamalia, namun komposisinya berbeda terutama kandungan glisine, proline dan arginin. Titik leleh gelatin ikan lebih rendah, beberapa jenis diantaranya memiliki kekuatan gel dan viskositas yang mampu menyamai dan bahkan melebihi gelatin mamalia.  Secara spesifik gelatin ikan mampu menggantikan peran  gelatin mamalia  sebagai gelatin pangan setelah mempertimbangkan karakteristik innate dari gelatin ikan dengan kesesuaian produk pangan. Kata kunci : gelatin, ikan, mamalia, pangan

scholarly journals Physico-Chemical Characteristics and Level of Some Selected Metal in Edible Oils

2016 ◽  
Vol 2016 ◽  
pp. 1-7
Author(s):  
Bereket Tesfaye ◽  
Alemayehu Abebaw
Keyword(s):  
Palm Oil ◽  
Edible Oils ◽  
Chemical Properties ◽  
Acid Value ◽  
Human Consumption ◽  
Essential Metals ◽  
Flame Atomic Absorption Spectroscopy ◽  
Flame Atomic Absorption ◽  
Physico Chemical ◽  
Wet Chemical

The physico-chemical properties and level of some essential metals of four edible oils, two imported (Viking and Avena) and two processed in Ethiopia (Selam and Nur) oil samples, were analyzed using classical wet chemical method and flame atomic absorption spectroscopy techniques, respectively. The result of physico-chemical properties shows that acid value in Avena and Viking oils which is 0.091±0.0042 mgKOH/g and 0.082±0.0047 mgKOH/g, respectively, from palm oil variety and in Selam and Nur oils 0.276±0.0056 mgKOH/g and 0.188±0.0050 mgKOH/g, respectively, from noug oil variety, saponification value in Avena and Viking oils which is 190.27±3.528 mgKOH/g and 189.80±3.528 mgKOH/g, respectively, and in Selam and Nur oils 187.00±5.668 mgKOH/g and 143.05±8.527 mgKOH/g, respectively, iodine value in Viking and Avena oils which is 97.545±0.6345 g and 53.807±1.0150 g, respectively, and Nur and Selam oils 116.410±0.3863 g and 88.153±0.5300 g, respectively, and peroxide value in Viking and Avena oils which is 1.413±0.0808 meq/kg and 1.233±0.0305 meq/kg, respectively, from palm oil variety and in Selam and Nur oils 0.893±0.0503 meq/kg and 1.460±0.0600 meq/kg, respectively, from noug oil variety were obtained. The level of essential metals in edible oil samples was analyzed after wet digestion. The results show that levels of Cu in Viking and Avena oils that were 0.62±0.022 mg and 0.28±0.004 mg, respectively, and in Selam and Nur oils 0.86±0.003 mg and 0.42±0.005 mg, respectively, and the levels of Zn in Viking and Avena oils that were 1.58±0.154 mg and 1.27±0.255 mg, respectively, and in Selam and Nur oils 1.19±0.160 mg and 1.47±0.567 mg, respectively, were obtained. The physico-chemical properties and level of essential metal revealed that four edible oils were acceptable to human consumption.

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