RSM applied for optimization of deep-fat fried ripe plantain slices and study of oxidation kinetics of oil by a DSC and polar methods

Pambou-Tobi, N. P. G.; Arab‐Tehrany, Elmira; Niamayoua, R. Kama; Linder, Michel

doi:10.1007/s13197-015-2021-y

Cited by 7 publications

(6 citation statements)

References 32 publications

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“…DSC is a thermo‐analytical tool widely used for characterization of fats and oils, which gives useful information on crystallization and melting behavior, phase diagram, and adulterants (Pambou‐Tobi et al, 2016). Its known fact that the presence of FFA, partial glycerides, and oxidative products like hydroperoxides, dimers, polymers, aldehydes, and polar compounds is mainly responsible for changes and re‐arrangement of polymeric form of lipid molecules.…”

Section: Resultsmentioning

confidence: 99%

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Assessment of storage stability and quality characteristics of thermo‐sonication assisted blended bitter gourd seed oil and sunflower oil

Naik

Natarajan

Thangaraju

et al. 2022

J Food Process Engineering

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The use of thermo-sonication to intensify the various chemical process and to modify the techno-functional characteristics of edible lipids is an emerging focus for research. On the other hand, the concept of "edible oil blending" is arisen as an economical way to improve the quality trait of oils and fats. In present study, the effect of blending ratio of Bitter gourd seeds oil (BSO) with sunflower oil (SO), thermosonication (Low intensity thermo-sonication (LIThS), high intensity thermo-sonication (HIThS), and storage conditions (ambient: 40 C; accelerated: 60 C) on free fatty acids (FFA), p-anisidine value, color, viscosity, fatty acids composition, functional groups, crystallization and melting behavior were evaluated. The kinetics of FFA formation was assessed based on a pseudo-first-order oxidation mechanism. Increase in FFA, p-anisidine value, viscosity and decrease in color, fatty acids composition, changes in functional group were noticed in all the samples during storage. The differential scanning calorimetry (DSC) study indicated the shift of crystallization and melting temperature to lower temperatures range and decrease in enthalpy. The LIThS has exhibited higher rate of oxidation or degradation than HIThS and PB. The rate of oxidation was much higher in accelerated storage than the ambient storage. The oil blends are mainly composed of linoleic acid, oleic acid, stearic acid, palmitic acid, alpha eleostearic acid, and gamma-linolenic acid. On the basis of present findings, it appears that, blending of Bitter gourd seeds oil with sunflower oil and thermosonication brings characteristics changes in quality attributes with improved storage stability. Physical mixing is commonly practiced method for oil blending. It has some limitations like, phase separation and non-uniform mixing. Thermo-sonication is an efficient, quick, and environmentally friendly method, which is widely used in food processing unit operations due to its overwhelming advantages over conventional methods. Blending of edible oil is emerged as an economical way of modifying the techno-functional characteristics of oils. Bitter gourd seeds oil is rich in alphaeleostearic acid, phytosterols, polyphenolic compounds, and tocopherols. The present study demonstrated that, blending of Bitter gourd seeds oil with Sunflower oil has modified the quality characteristics. High intensity thermo-sonication-assisted blending improves the storage stability of blended oil. The oil blends are mainly composed of linoleic acid, oleic acid, stearic acid, palmitic acid, alpha eleostearic acid, and

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Section: Resultsmentioning

confidence: 99%

“…These reactive principle compounds have strong influence on changes in crystallization and melting behavior of lipids. As a result, reduction in crystallization and melting range to a lower temperature can be noticed (Pambou‐Tobi et al, 2016). Table 4, shows the differences in thermal behaviour of BSO:SO oil blends.…”

Section: Resultsmentioning

confidence: 99%

Assessment of storage stability and quality characteristics of thermo‐sonication assisted blended bitter gourd seed oil and sunflower oil

Naik

Natarajan

Thangaraju

et al. 2022

J Food Process Engineering

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“…Transesterification [21] of flax seed oil was carried out in presence of 1% H2SO4 and methanol under condensation at temperature of 60oC for a reaction time 3h. The samples were drawn at regular interval of time and monitoring the progress of the reaction by determining the thin layer chromatography (TLC).…”

Section: Methods For Preparation Of Flax Seed Methyl Estermentioning

confidence: 99%

Optimization of Fatty Acid Generation Using Parametric Analysis

Thakare¹,

Harsha²,

Kulkarni³

2020

Int. J. Res. Granthaalayah

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The objective of this study is to optimize the different parameters to carry out analysis of fatty acids. A kinetic was observed for first order enzymatic hydrolysis of flax seed methyl ester was carried out by using Rhizomucor michei. In this study the analysis of hydrolysis was carried out by varying the temperature (30-40oC) and enzyme load (2-5%). The optimal condition were found to temperature 50oC, 6h reaction time, buffer to flax seed methyl ester ratio 1.5:1(v/w) and 4% enzyme load to achieve a maximum hydrolysis conversion of 97.56%. The effect of temperature on the reaction rate constant and equilibrium constant has been determined using Arrhenius equation. The heat of reaction was found 14.516 KJ/mol. Taguchi's design of experiment L16 and L9 orthogonal array was performed to optimize hydrolysis reaction conditions. Rate of reaction, effect of temperature, enzyme modifier, pH and oil to buffer ratio were considered as a primary influencing parameters which effects the percentage of hydrolysis and fatty acid formed. From the analysis of variance, the influencing parameters on production of fatty acid were reaction time and enzyme modifier. The predicted conversion was found in good rectification with experimental values having R2=0.9945 and R2=0.983. Maximum fatty acid formed was 98.76% from methyl ester and 98.92% from oil.

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“…Most often, it is observed that response data obtained in a biological system generate a curvature in the approximate function. Thus, a second‐order polynomial equation with second‐order function is employed as given below:

Y = β_{0} + \sum_{i = 1}^{3} β_{i} X_{i} + \sum_{j = 1}^{3} β_{i i} X_{i}^{2} + \sum_{i = 1}^{2} \sum_{j = i + 1}^{3} β_{i j} X_{i} X_{j} + ε

where Y is the predicted response, β 0 is the constant coefficient, β i is the linear coefficient, β ii is the quadratic coefficients, β ij is the interaction coefficients, and ε is the residual error (Seth, Badwaik, & Ganapathy, ; Pambou‐Tobi, Arab‐Tehrany, Niamayoua, & Linder, ). Response data obtained were subjected to regression analysis by least square method to generate terms of mathematical model.…”

Section: Methodsmentioning

confidence: 99%

Effect of spray drying process conditions on bacteria survival and acetaldehyde retention in sweetened yoghurt powder: An optimization study

Seth

Mishra

Deka

2016

J Food Process Engineering

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The objective of this study was to optimize the spray drying conditions in developing a sweetened yoghurt powder using response surface methodology. Results indicated that the corresponding response surface model was sufficient to describe and predict powder characteristics in terms of moisture content (% db), bacteria survival ratio (N/No), acetaldehyde retention (%), and overall sensory score with R 2 of 98.24, 98.44, 98.57, and 97.85%, respectively. Under optimal conditions (inlet air temperature 148 8C, feed rate 0.54 L/h, and atomization pressure 898 kPa), the response variables including the moisture content, bacteria survival ratio, acetaldehyde retention, and overall sensory score were predicted and validated as 3.69% (db), 2.37 3 10 23 , 76.39%, and 8.0, respectively. Furthermore, physicochemical properties and morphology of the optimally developed sweetened yoghurt powder were studied. It was concluded that a reasonably good-quality shelfstable powder can be developed from sweetened yoghurt having adequate bacteria count and acetaldehyde content by spray drying. Practical applicationsThis article reports the successful application of spray drying in developing a shelf-stable dried misti dahi which is the sweet delicacy of India. The quality of reconstituted sweetened yoghurt in terms of starter culture survival and acetaldehyde retention could be achieved by optimizing the spray drying process parameters. In this "ready to eat" era, sweetened yoghurt powder drying process has the potential to be scaled-up and manufactured in large scale.

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RSM applied for optimization of deep-fat fried ripe plantain slices and study of oxidation kinetics of oil by a DSC and polar methods

Cited by 7 publications

References 32 publications

Assessment of storage stability and quality characteristics of thermo‐sonication assisted blended bitter gourd seed oil and sunflower oil

Assessment of storage stability and quality characteristics of thermo‐sonication assisted blended bitter gourd seed oil and sunflower oil

Optimization of Fatty Acid Generation Using Parametric Analysis

Effect of spray drying process conditions on bacteria survival and acetaldehyde retention in sweetened yoghurt powder: An optimization study

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