The objective concerning this work was to judge the physicochemical characteristics and storage support of virgin coconut lubricate (VCO) extracted using cold press and new press processes. Virgin coconut lubricate (VCO) was extracted from mature crazy of Cocos nucifera, using the cold and the hot process. Hot process present significantly (P0.05) various. Iodine value was 5.72 g/100 g and 6.09 g/100 g for cold pressed and passionate pressed VCO, individually. Lauric acid was the predominant oily acid in the coconut oil samples, record 49.30% in hot rushed coconut oil and 48.76% in cold rushed coconut lubricate. The melting point was erect to increase while the smoke point decreased considerably (P <0.05) for both cold rushed and hot pressed VCO later three months of storage at range temperature (28±20C). Percentage free greasy acid and peroxide values raised significantly from 0.054% to 0.742% and 1.173 mEq/kg to 2.274mEq/kg, individually, after 3 months of storage at range temperature (28±20C). The overall result accompanied that coconut is a good beginning of vegetable oil, with good consistency quality. More also, skilled isn’t much difference in the physicochemical quality of two together hot press and cold press means of extraction.
Author(s) Details:
C. O. Ajogun,
Department of Food Science and Technology,
Rivers State University, P. M. B. 5080, Port Harcourt, Rivers State, Nigeria.
S.
C. Achinewhu,
Department
of Food Science and Technology, Rivers State University, P. M. B. 5080, Port
Harcourt, Rivers State, Nigeria.
D. B. Kiin-Kabari,
Department of Food Science and Technology, Rivers State University, P. M.
B. 5080, Port Harcourt, Rivers State, Nigeria.
O. M. Akusu,
Department of Food Science and Technology, Rivers State University, P. M.
B. 5080, Port Harcourt, Rivers State, Nigeria.
Please see the link here: https://stm.bookpi.org/CPAFS-V2/article/view/9406
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