Author(s)

Isaac Williams Ofosu, Samuel Y. Oppong, Ibok Oduro

Department of Food Science and Technology, College of Science, Kwame Nkrumah University of Science and Technology, Kumasi-Ghana.
Department of Food Science and Technology, College of Science, Kwame Nkrumah University of Science and Technology, Kumasi-Ghana..

Incorporation of R. battenbergiana extract in refined bleached deodorized (RBD) palm olein was optimized using a full factorial design. The treatment included three factors (i.e. extracting temperature, time and extract-oil concentration) varied at three levels each (i.e. 25℃ - 65℃, 0.5 - 1.5 h and 1% - 5%). The responses used to optimize the design runs were antioxidant properties as well as the red and blue color content of the residual oils. The results from the preliminary RBD palm olein analyses showed that the product was fresh in terms of the quality indices % FFA, peroxide value, iodine value and color. There was a significant difference (p < 0.05) in terms of the extract-RBD palm olein concentrations used as well as the treatment temperatures however, there was no significant difference (p < 0.05) in treatment times. The optimum treatment condition was found to be at extract-RBD palm olein concentration of 1%, temperature of 25℃ and reaction time of 0.5 h.

Palm Olein; Optimization; Aromatic Extract

I. Ofosu, S. Oppong and I. Oduro, "Optimization of Incorporation Conditions of Renealmia battenbergiana Extract in Refined Bleached Deodorized (RBD) Palm Olein," Food and Nutrition Sciences, Vol. 3 No. 8, 2012, pp. 1076-1083. doi: 10.4236/fns.2012.38143.