Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10236188 | Process Biochemistry | 2005 | 7 Pages |
Abstract
The economic development of Safou fruit shows good prospects in some African countries. The fruit contains nearly 50% oil of high nutritional value and classic oil extraction could provide new markets for its exploitation. Iodine value, peroxide value and the content of thiobarbituric reactive species were measured over a period of 2 months, at four temperatures from 4 to 50 °C, to evaluate oxidation of free and maltodextrin-encapsulated safou oil. The present study showed the good stability of the native oil at low temperature and the good protection provided by a 6DE maltodextrin matrix against oxidation, at 50 °C. Freeze-dried particles were more efficient against oil oxidation than spray-dried particles.
Keywords
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Physical Sciences and Engineering
Chemical Engineering
Bioengineering
Authors
M. Dzondo-Gadet, J.M. Nzikou, A. Etoumongo, M. Linder, S. Desobry,