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Abstract
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Article Information:
Comparison of Stability between Kaso (Tetracarpidium conophorum) and Safou Pulp (Dacryodes edulis) Oils Encapsulated in Maltodextrins 6DE
Dzondo-Gadet Michel, Moussounga Jacques Emmanuel, Matouba Excellent, Mvoula Tsieri Michel and Desobry Stéphane
Corresponding Author: Dzondo-Gadet Michel
Submitted: October 22, 2013
Accepted: November 01, 2013
Published: April 10, 2014 |
Abstract:
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Safou pulp and Kaso oils have a good nutritional value and olive oil’s properties are well known. Totox value and the content of thiobarbituric reactive species were measured over a period of 2 months, at 50°C, to evaluate oxidation of free and maltodextrin-encapsulated oils. Freeze-dried particles were more efficient against oil oxidation than spray-dried particles. The comparison between Safou and Kaso using olive oil as reference demonstrates the best oxidative stability of this first one at 50°C. These oils stored over 3 years at 20°C showed the high amount of Peroxide value and modifications of the fatty acid fraction and composition.
Key words: Dacryodes edulis, kaso, maltodextrin, oxidation, safou pulp oil, storage, Tetracarpidium conophorum, totox
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Cite this Reference:
Dzondo-Gadet Michel, Moussounga Jacques Emmanuel, Matouba Excellent, Mvoula Tsieri Michel and Desobry Stéphane, . Comparison of Stability between Kaso (Tetracarpidium conophorum) and Safou Pulp (Dacryodes edulis) Oils Encapsulated in Maltodextrins 6DE . Advance Journal of Food Science and Technology, (4): 438-444.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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