Comparison of Stability between Kaso (Tetracarpidium conophorum) and Safou Pulp (Dacryodes edulis) Oils Encapsulated in Maltodextrins 6DE
| Autor: | sup>Desobry Stephane, sup>Matouba Excellent, sup>Moussounga Jacques Emmanuel, sup>Dzondo-Gadet Michel, sup>Mvoula Tsieri Michel |
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| Rok vydání: | 2014 |
| Předmět: |
chemistry.chemical_classification
biology Pulp (paper) Fatty acid Fraction (chemistry) General Chemistry engineering.material biology.organism_classification Industrial and Manufacturing Engineering chemistry Dacryodes edulis engineering Organic chemistry Composition (visual arts) Peroxide value Food science Food Science Tetracarpidium conophorum Olive oil |
| Zdroj: | Advance Journal of Food Science and Technology. 6:438-444 |
| ISSN: | 2042-4876 2042-4868 |
| DOI: | 10.19026/ajfst.6.52 |
| Popis: | Safou pulp and Kaso oils have a good nutritional value and olive oil's properties are well known. Totox value and the content of thiobarbituric reactive species were measured over a period of 2 months, at 50°C, to evaluate oxidation of free and maltodextrin-encapsulated oils. Freeze-dried particles were more efficient against oil oxidation than spray-dried particles. The comparison between Safou and Kaso using olive oil as reference demonstrates the best oxidative stability of this first one at 50°C. These oils stored over 3 years at 20°C showed the high amount of Peroxide value and modifications of the fatty acid fraction and composition. |
| Databáze: | OpenAIRE |
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