TAILIEUCHUNG - Response surface optimization and characteristics of rambutan (Nephelium lappaceum l.) kernel fat by hexane extraction

The optimum conditions obtained from response surface analysis was g/100 g moisture, mm particle size and h extraction time. Under these optimum conditions, the maximum fat yield was g/100 g. The extracted fat was a white solid at room temperature. The physical and chemical characteristics of the extracted fat compared well with those of conventional fats,.Invite you to consult the documentation. | LWT - Food Science and Technology 44 (2011) 1946e1951 Contents lists available at ScienceDirect LWT - Food Science and Technology journal homepage: Response surface optimization and characteristics of rambutan (Nephelium lappaceum L.) kernel fat by hexane extraction Wanrada Sirisompong, Wannee Jirapakkul, Utai Klinkesorn* Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Road, Chatuchak, Bangkok 10900, Thailand a r t i c l e i n f o a b s t r a c t Article history: Received 12 October 2010 Received in revised form 7 April 2011 Accepted 26 April 2011 Response surface methodology (RSM) was used to study the effect of moisture content ( g/ 100 g), extraction time ( h) and particle size ( mm) on the fat yield from rambutan kernels using hexane extraction. The physical and chemical characteristics of rambutan fat were also determined. The optimum conditions obtained from response surface analysis was g/100 g moisture, mm particle size and h extraction time. Under these optimum conditions, the maximum fat yield was g/100 g. The extracted fat was a white solid at room temperature. The physical and chemical characteristics of the extracted fat compared well with those of conventional fats. The high level of arachidic acid (w g/100 g fat) and low iodine value in rambutan kernel fat permits the use of the fat, especially where oxidation may be a concern, without its being subjected to hydrogenation. Ó 2011 Elsevier Ltd. All rights reserved. Keywords: Rambutan kernel Fat extraction Response surface methodology Fat characteristics 1. Introduction Rambutan (Nephelium lappaceum Linn.) is a seasonal fruit native to west Malaysia and Sumatra. It is cultivated widely in Southeast Asian countries and Thailand has become the leading producer ( million tons a year) and exporter (w 10e15 million dollars US) of the fruit (Salakpetch, .

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