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|Title: ||Optimization of Incorporation Conditions of Renealmia battenbergiana Extract in Refined Bleached Deodorized (RBD) Palm Olein|
|Authors: ||Ofosu, Isaac Williams|
Oppong, Samuel Y.
|Keywords: ||Palm Olein|
|Issue Date: ||2012|
|Publisher: ||Food and Nutrition Sciences,|
|Citation: ||Food and Nutrition Sciences, 2012, 3, 1076-1083|
|Abstract: ||Incorporation of R. battenbergiana extract in refined bleached deodorized (RBD) palm olein was optimized using a full factorial design. The treatment included three factors (i.e. extracting temperature, time and extract-oil concentration) varied at three levels each (i.e. 25°C - 65°C, 0.5 - 1.5 h and 1% - 5%). The responses used to optimize the design runs were antioxidant properties as well as the red and blue color content of the residual oils. The results from the prelimi- nary RBD palm olein analyses showed that the product was fresh in terms of the quality indices % FFA, peroxide value, iodine value and color. There was a significant difference (p < 0.05) in terms of the extract-RBD palm olein concentra- tions used as well as the treatment temperatures, however, there was no significant difference (p < 0.05) in treatment times. The optimum treatment condition was found to be at extract-RBD palm olein concentration of 1%, temperature of 25°C and reaction time of 0.5 h.|
|Description: ||Article published in Food and Nutrition Sciences, 2012. Also available at http://dx.doi.org/10.4236/fns.2012.38143|
|Appears in Collections:||College of Science|
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