Volume 14, Number 6, Novembre-Décembre 2007
|Page(s)||366 - 370|
|Published online||15 November 2007|
Application du procédé séchage-friture aux amandes de karité : influence sur la composition en matières insaponifiables du beurre
Département de biochimie, Faculté des sciences, Université de Dschang, 67 Dschang, Cameroun
2 Ecole nationale supérieure des sciences agro-industrielles (ENSAI), Université de Ngaoundéré, 455 Ngaoundéré, Cameroun
3 Laboratoire de science et génie alimentaires (LSGA), Nancy-Université, 2 avenue de la Forêt de Haye 172, F-54505, Vandoeuvre-les-Nancy cedex, France
The effect of deep fat frying dehydration conditions of shea kernels on the composition and properties of the unsaponifiable fraction of its butter was carried out by using a central composite experimental design. Both content and composition of the unsaponifiable matters depend on the thickness of kernels, the temperature of frying, the kernels/butter weight ratio and the time of frying. Butters with high content of unsaponifiable (> 6%) are extracted from the kernels with thickness less than 10 mm fried at less than 150 °C. The content of triterpenic alcohols is over 70% in low temperature frying conditions (< 150 °C) of kernels of thickness under 10mm, fried during 4-8 minutes under a weight ratio lower than 0.060. The quantity of hydrocarbons is between 4 and 57%, depending on frying conditions of the kernels. The best result is obtained by frying during 2-8 minutes kernels with less than 8 mm of thickness at a temperature less than 150 °C in a kernels/butter ratio of 0.035-0.060. The sterols content remains lower than 7%depending on the frying conditions by 68%.
Key words: Butyrospermum parkii / shea butter / deep fat frying dehydration / unsaponifiable matterTLC-FID
© John Libbey Eurotext 2007
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