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Dabhade, Surekha
- Refining of Palm Oil:A Review on Palm Oil Refining Process, 3-MCPD Esters in Refined Palm Oil, and Possible Reduction Tactics for 3-MCPD Esters
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Authors
Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
Source
International Journal of Agricultural Engineering, Vol 11, No SP (2018), Pagination: 81-85Abstract
Palm oil is one of the basic edible vegetable oil which is used in almost every food processing industries. The palm oil is derived from the oil palm. Globally, About 80% fractions of oil palm are used for edible purposes. Therefore for the healthy life, the quality of palm oil should be good. The process of palm oil manufacturing is same as other vegetable oil manufacturing. As other vegetable oil, in palm oil manufacturing involves four major steps which are neutralization, degumming, bleaching and deodorization. These four steps were jointly known as refining process. 3-MCPD is a process contaminant forms during high heat processing mainly in the deodorization process. The recent studies shows that 3-MCPD is carcinogenic and genotoxic in nature. This review work mainly focuses on the hazards of 3-MCPD and possible routes to reduce its level to tolerable limits.Keywords
3-MCPD, Bleaching, Degumming, Deodorization, Palm Oil, Refining.
References
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- Development of Extruded Snack by Using Multigrain with Pineapple Pomace Powder
Abstract Views :208 |
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Authors
Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
Source
International Journal of Agricultural Engineering, Vol 11, No 2 (2018), Pagination: 328-334Abstract
Interest in developing food with nutritionally functional ingredient has been driven by the market potential for food. That can improve the health and wellbeing of consumers. Extruded snack (chakli) is traditional savory product was known as deep fat fried product. As per the results, its fat content is high. The variable sample were prepared by incorporating with the chickpea (Cicer arietinum L.), maize (Zea mays), Ragi (Eleusine coracana L.), green gram (Vigna radita) flour’s extrusion cooking was carried out a single screw (Hand molder) and the frying temperature is (180-200°C) for the 15 minute’s the extrudate nutritional or the physical properties namely bulk density, water absorption index (WAI), oil absorption capacity, texture analysis were also analyzed. The orgaoleptic evaluation of extruded snack (chakli) sample were analyzed by panel list on a 9 point hedonic scale the results show that the composite flour chickpea, maize, ragi, green gram, pineapple pomace powder flourin the ratios of 48:15:15:20:2, respectively could be used to produce quality extrudate snack (chakli) with acceptable sensory properties.Keywords
Chemical, Physical Property, Extrusion, Multigrain Flours, Pineapple Pomace Powder, Sensory Evaluation, Texture Analysis.References
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