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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/7252

Title: Optimization of Incorporation Conditions of Renealmia battenbergiana Extract in Refined Bleached Deodorized (RBD) Palm Olein
Authors: Ofosu, Isaac Williams
Oppong, Samuel Y.
Oduro, Ibok
Keywords: Palm Olein
Aromatic Extract
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
URI: http://hdl.handle.net/123456789/7252
Appears in Collections:College of Science

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