Jahurul Haque Akanda and S S Nee and Norazlina M. R. and Sharifudin Md Shaarani and Hasmadi Mamat and Patricia @ Patricia Clementina Matanjun and Lee, Jau Shya and A Shihabul and Amir Husni bin Mohd Shariff and Jumardi Roslan and Noorakmar Ab Wahab and Norliza Julmohammad and Md. Shihabul Awal (2020) Changes in microstructures of rambutan seed and the quality of its fat during drying. SN Applied Sciences, 2 (841). pp. 1-7.
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Abstract
The application of pre-treatment on oilseeds prior to extraction process may exert undesirable impact towards the quality of oils as well as microstructures of seed. The objectives of this study were to evaluate the efects of three drying methods on the microstructures of rambutan seeds and its efects on physicochemical properties of rambutan seed fat (RSF). The fats that being pre-treated with three diferent drying methods showed shrinkage or alteration of porous structure in terms of size, shape, and diameter. The diferences between the RSF pre-treated with oven-, freeze-, and cabinet drying RSF were in fatty acids (oleic and arachidic acids), and free fatty acid (1.56–1.80 mg KOH/g fat). From the results obtained, the useful information regarding to the efects of pre-treatment on RSF, which is a potent ingredient to be used as a cocoa butter substitute in the formulation of chocolate in the confectionery industries. Moreover, the outcomes of this work able to provide information for better grasp about the correlation of drying methods and quality of RSFs, as well as its applications in other food industries.
| Item Type: | Article |
|---|---|
| Keyword: | Rambutan seed · Pre-treatment · Microstructures · Rambutan seed fat · Fatty acids |
| Subjects: | Q Science > QK Botany ?? TP368-456_Food_processing_and_manufacture ?? |
| Department: | FACULTY > Faculty of Food Science and Nutrition |
| Depositing User: | SITI AZIZAH BINTI IDRIS - |
| Date Deposited: | 20 Jul 2020 09:30 |
| Last Modified: | 28 Mar 2021 20:22 |
| URI: | https://eprints.ums.edu.my/id/eprint/25616 |
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