Application du procédé séchage-friture aux amandes de karité : influence sur les indices chimiques de qualité et les propriétés de fusion du beurre

¹ Département de biochimie, Faculté des sciences, Université de Dschang, B.P. 67 Dschang, Cameroun (237) 345 12 02
² Ecole nationale supérieure des sciences agro- Industrielles (ENSAI), Université de Ngaoundéré, B.P. 455 Ngaoundéré, Cameroun
³ Laboratoire de Science et Génie Alimentaires, ENSAIA – INPL, 2, avenue de la forêt de Haye, 54500, Vandoeuvre-les-Nancy cedex, France

^* womeni@yahoo.fr

Abstract

The effect of some processing parameters (thickness of kernels, kernels to butter mass ratio, temperature and duration of frying) on the acid and peroxide values and the melting properties of shea butter was studied during deep fat frying of shea kernels (Butyrospermum parkii). The results showed that the frying of kernels results in low acidic butters fulfilling commercial criteria of acidity. The increase of the frying temperature increased the peroxide value. The thermograms of butters from fried kernels dispayed a peak intermediate to both typical peaks of shea butter. The melting enthalpy of this peak increased with increasing the temperature and the duration of frying. The best frying conditions to preserve the quality of shea butter are: kernel thickness 2-6 mm; frying temperature 140-150 °C, kernel to butter mass ratio 0,04-0,06 and duration of frying less than 10 minutes.