Effects of drying methods on the characteristics of rambutan (nephelium lappaceum l.) seed fat: An optimisation approach

Md Jahurul Haque Akanda and L.N. Ying and H.M.S. Amir and F.S. Azzatul and Sharifudin Md Shaarani and Hasmadi Mamat and Jau Shya Lee and Mansoor Abdul Hamid and Jumardi Roslan and Patracia Matanjun and Md Firoz Khan and Md Zaidul Islam Sarker (2019) Effects of drying methods on the characteristics of rambutan (nephelium lappaceum l.) seed fat: An optimisation approach. Engineering Reports. pp. 1-12. ISSN 2577-8196

	Text Effects of drying methods on the characteristics of rambutan (nephelium lappaceum L.) seed fat, An optimisation approach-Abstract.pdf Download (85kB)
	Text Effects of drying methods on the characteristics of rambutan (Nephelium lappaceum L.) seed fat, An optimisation approach.pdf Restricted to Registered users only Download (7MB) \| Request a copy

URL: https://onlinelibrary.wiley.com/doi/epdf/10.1002/e...

Abstract

The pre-treatment of oilseeds prior to extraction process may affect oil yield and quality. The aim of this study was to investigate the effects of two drying methods on rambutan seed fat (RSF) yield and their oxidative stability, physicochemical properties, and crystal morphology. Response surface methodology (RSM) was used in the optimisation and investigation of the effects of three process conditions: seed weight (g), extraction time (min), and solvent volume (ml) on RSF yield. Under optimal conditions, a maximum RSF yield of 44.14% was obtained. The differences between RSF pre-treated with oven-drying and RSF with freeze-drying methods in slip melting point (38.3◦C to 39.7◦C), free fatty acid (3.13 to 3.50 mg KOH/g fat), peroxide value (1.04 to 1.67 meq of O2/kg of fat), p-anisidine value (1.10 to 1.56), and total oxidation value (4.21 to 5.67) were significant (p < 0.05). Both fats showed needle-like shaped crystals. Our results provide useful information in the pre-treatment of RSF,which has potential to be used as blending component with palm oil for cocoa butter equivalent formulation in chocolate and confectionery industries.

Item Type:	Article
Keyword:	Characteristics , Crystal morphology , Freeze and oven drying , Rambutan seed fat , RSM
Subjects:	Q Science > QK Botany > QK1-989 Botany > QK640-(707) Plant anatomy S Agriculture > SB Plant culture > SB1-1110 Plant culture > SB354-402 Fruit and fruit culture
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	DG MASNIAH AHMAD -
Date Deposited:	26 Oct 2021 19:26
Last Modified:	26 Oct 2021 19:26
URI:	https://eprints.ums.edu.my/id/eprint/30767

Actions (login required)

View Item