Changes in microstructures of rambutan seed and the quality of its fat during drying

Md Jahurul Haque Akanda and S. S. Nee and Norazlina M. R. and Hasmadi Mamat and Sharifudin Md. Shaarani and Patricia @ Patricia Clementina Matanjun and Lee, Jau Shya and A. Shihabul and Amir Husni Mohd Shariff and Jumardi Roslan and Noorakmar Ab. Wahab and Norliza Julmohammad (2020) Changes in microstructures of rambutan seed and the quality of its fat during drying. SN Applied Sciences, 2 (841). ISSN 2523-3971

	Text Changes in microstructures of rambutan seed and the quality of its fat during drying.pdf Restricted to Registered users only Download (1MB) | Request a copy
	Text Changes in Microstructures of Rambutan Seed and the Quality of its Fat during Drying _ABSTRACT.pdf Download (61kB)

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:	T Technology > TP Chemical technology > TP1-1185 Chemical technology T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	SAFRUDIN BIN DARUN -
Date Deposited:	03 May 2022 22:32
Last Modified:	03 May 2022 22:32
URI:	https://eprints.ums.edu.my/id/eprint/32502

Actions (login required)

View Item