Cooking and drying process optimisation of shea (Butyrospermum parkii) butter extraction

Cooking and drying process optimisation of shea (Butyrospermum parkii) butter extraction

Cooking and drying conditions of the shea butter extraction process were determined using a response surface methodology. The influence of cooking time, temperature, and nuts/water mass ratio, drying time, and temperature on the content of free fatty acids, the peroxide value, as well as on the extr...

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Bibliographic Details
Main Authors: Sorelle NSOGNING DONGMO, Hilaire Macaire WOMENI, Féliçité TCHOUANGUEP MBIAPO, Michel LINDER, Jacques FANNI, Martin ZARNKOW, Thomas BECKER
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2014-12-01
Series:Czech Journal of Food Sciences
Subjects:
shea nuts pretreatmen
response surface methodology
shea butter quality
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201406-0010_cooking-and-drying-process-optimisation-of-shea-butyrospermum-parkii-butter-extraction.php

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https://cjfs.agriculturejournals.cz/artkey/cjf-201406-0010_cooking-and-drying-process-optimisation-of-shea-butyrospermum-parkii-butter-extraction.php

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