Chemical and physical properties of fats produced by chemical interesterification of tallow with vegetable oils

This study aims at manufacturing structured lipids by chemical interesterification (CI) of beef tallow with corn, canola and safflower oils individually at various tallow blend ratios (60, 70, 80%) and catalyst concentrations (0.75, 0.875, 1%). Several physical and chemical properties of interesterified products were determined and data were analyzed using univariate and multivariate statistical techniques. Interesterified lipids were more spreadable and showed plastic behavior due to their lower consistency and solid fat contents. Decreases in melting points to a temperature range of 26.5-45.5 °C regardless of oil type were observed. Interesterified fats displayed mostly β’ and β’+β crystal forms. The CI of tallow did not result in the formation of significant amounts of trans-fatty acids. Samples interesterified with corn oil had lower free fatty acid contents (1.87-3.9%) and higher oxidation induction times (3.82-12.25h) than other lipids. Therefore, fats containing corn oil-tallow could be used in the baking industry due to their potentially good aeration properties and smooth texture.

ARANG AMPAS TEBU UNTUK MENURUNKAN KADAR ASAM LEMAK BEBAS MINYAK GORENG BEKAS

ABSTRAK Minyak digunakan secara berulangkali mengakibatkan penurunan kualitas minyak. Salah satunya adalah peningkatan asam lemak bebasnya. Limbah ampas tebu yang diubah ke dalam bentuk arang digunakan menurunkan asam lemak bebas pada minyak goreng bekas. Penambahan arang ampas tebu dengan variasi massa dapat menurunkan asam lemak bebas. Asam lemak bebas minyak bekas sebelum ditambah dengan arang ampas tebu adalah 0,62 %. Angka tersebut mengalami penurunan setelah penambahan variasi massa ampas tebu dimulai dengan 2,5 gram; 5,0 gram; 7,5 gram; 10,0 gram dan 12,5 gram. Hasil asam lemak bebas berturut-turut 0,61%; 0,55%; 0,48%; 0,45%; 0,43%. Kondisi optimum dari massa arang ampas tebu sebesar 12,5 gram. Prosentase penurunan asam lemak bebas sebesar 30,41 % dengan kadar asam lemak bebas dari sebelum dilakukan adsorbsi sebanyak 0,61% menjadi 0,43%. Kata kunci: arang ampas tebu, asam lemak bebas, minyak goreng bekas ABSTRACT Oils used repeatedly will result in a decrease in the quality of oil. One of which is the increase in free fatty acids. The waste bagasse which is converted into charcoal form used to lower free fatty acid in used oil casting. The addition of charcoal of bagasse with variation of mass can decrease free fatty acid. The fatty acid free of used oil before it is added with sugarcane bagasse is 0,62%. The number decreases after the addition of variation of bagasse mass begins with 2,5 grams; 5,0 grams; 7,5 grams; 10,0 grams and 12; 5 grams. Free fatty acids result are 0,61%; 0,55%; 0,48%; 0,45%; 0; 43% respectively. The optimum condition from the mass of charcoal of bagasse is 12,5 grams. Percentage of free fatty acid decrease of 30,41% with free fatty acid content from before adsorbs 0,61% to 0,43%. Keywords: charcoal of bagasse, free fatty acids, used cooking oil

UTILIZATION OF SEED EXTRACTS FROM AVOCADO (Persea americana MILL) TO REDUCE OF FREE FATTY ACID CONTENS IN CRUDE PALM OIL

Mixing Crude Palm Oil (CPO) with high and lower Free Fatty Acid (FFA) is a technique to reduce FFA in CPO. Avocado Seeds Extract (ASE) was expected to reduce the FFA. This study was conducted to test the ability of ASE on reducing ALB in CPO. The variable in this study is ASE solution (0-50 ml). The whole treatment were conducted at same level of o temperatur 60 C, stirring speed (400 rpm) and reaction time (60 minutes). The research was employed non factorial Completely Randomized Design. Statistical analysis was performed using F Test along with Duncan Test. The results showed that addition of ASE can reduce FFA. The results of F Test showed that the addition of 25 ml ASE is the most effective for reduction ALB content (4.65 % to 0.22 %) in CPO.

Solar Drying: A Means of Improving the Quality of Peanuts in Ghana

ABSTRACT An indirect, passive, wooden dryer, with a galvanized steel panel (4.5 m2) and four wire mesh shelves (2.62 m2 each), was constructed in Kumasi, Ghana. The dryer was evaluated for its capacity in drying of freshly-harvested in-shell peanuts on a single layer (8.5 Kg), and then up-scaled to four layers (4x18 Kg). Equal amounts of peanuts, dried simultaneously on a concrete floor under the open sun, served as comparisons. The moisture content of solar dried peanuts decreased from 35.85-5.25% and 32.00 %-4.25% in the single-layer and four-layer drying, respectively, in 4 days. Faster drying rates were observed when peanuts had relatively higher moisture contents with R2 values ranging from 0.72-0.95. The average daily solar radiation ranged from 360-592.99 W/m2 and daily energies generated were from 42.24-69.16 MJ. The drying efficiency ranged from 1.50-6.47% in the single-layer drying and 23.07-24.93% in the four-layer drying whereas the thermal efficiency was 3.15-21.60% in the single-layer drying and 3.08-24.93% in the four-layer drying. Peanuts from the solar dryer had lower free fatty acid and peroxide values but higher germination percentage compared to open sundried peanuts. The study suggests that solar drying can be used effectively for improving peanut safety and preserving peanut quality in Ghana.

UTILIZATION OF SEED EXTRACTS FROM AVOCADO (Persea americana MILL) TO REDUCE OF FREE FATTY ACID CONTENS IN CRUDE PALM OIL

Mixing Crude Palm Oil (CPO) with high and lower Free Fatty Acid (FFA) is a technique to reduce FFA in CPO. Avocado Seeds Extract (ASE) was expected to reduce the FFA. This study was conducted to test the ability of ASE on reducing ALB in CPO. The variable in this study is ASE solution (0-50 ml). The whole treatment were conducted at same level of o temperatur 60 C, stirring speed (400 rpm) and reaction time (60 minutes). The research was employed non factorial Completely Randomized Design. Statistical analysis was performed using F Test along with Duncan Test. The results showed that addition of ASE can reduce FFA. The results of F Test showed that the addition of 25 ml ASE is the most effective for reduction ALB content (4.65 % to 0.22 %) in CPO.

Effect of body mass index at parturition on goat milk quality and yield

A hypothesis that goats in high body condition (BC) at kidding produce milk with lower free fatty acid (FFA) concentrations than do goats in poor condition was tested. Dry goats were measured for neck height and bodyweight 103 days prepartum, and body mass index (BMI) was calculated as bodyweight/height2, and used as a measure of BC. One-third of the goats with the highest BMI were allocated to the ‘high-BMI’ group, and the remaining two-thirds were allocated to ‘increased-BMI’ and ‘low-BMI’ groups. Until kidding, the high and low BMI groups were offered a low-energy diet, whereas the increased-BMI group was offered a high-energy diet. After parturition, all animals were offered the same diet. The goats that attained high BMI through feeding, but not those with inherent high BMI, mobilised body fat during early lactation, and increased milk yield. Milk FFA concentrations were reduced in multiparous goats, but not in yearling goats that had another genetic status and therefore were less susceptible to high milk-FFA concentrations.