Effect of thermal softening on the textural properties of palm oil fruitlets

Instrumental texture profile analysis (TPA) of palm oil fruitlets were measured to observe the effects of thermal softening during the sterilization process. Different forces were applied to mesocarp, abscission layer, and kernel shell nut of the palm oil fruitlets and the effect of sterilization on the textural properties of the fruitlets were recorded. The textural parameters measured were fracturability, hardness, adhesiveness and cohesiveness. A single bite with a P2 plunger probe with a 25 kg maximum force load cell gave the best results for the textural properties of the abscission and mesocarp layers where fracturability, hardness and adhesiveness were measured. On the other hand, double subsequential compression bites of a 75 mm platen, again using a 25 kg maximum applied force, was best for the textural properties of the kernel shell nut where hardness and cohesiveness were measured.