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    Abstract
2014 (Vol. 6, Issue: 4)
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 

Key words:  Dacryodes edulis, kaso, maltodextrin, oxidation, safou pulp oil, storage, Tetracarpidium conophorum, totox
Vol. 6 , (4): 438-444
Submitted Accepted Published
October 22, 2013 November 01, 2013 April 10, 2014
Abstract:

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.
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  Cite this Reference:
Dzondo-Gadet Michel, Moussounga Jacques Emmanuel, Matouba Excellent, Mvoula Tsieri Michel and Desobry Stéphane, 2014. Comparison of Stability between Kaso (Tetracarpidium conophorum) and Safou Pulp (Dacryodes edulis) Oils Encapsulated in Maltodextrins 6DE .  Advance Journal of Food Science and Technology, 6(4): 438-444.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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