Free Fatty Acid Values Research Articles

Farm factors associated with increased free fatty acids in bulk tank milk

Elevated concentrations of free fatty acids (FFA) in bulk tank milk are a milk quality concern in the dairy industry. Hydrolysis of triacylglycerols (TAG) yields FFA, and milk with ≥ 1.20 mmol FFA/ 100 g of milk fat is associated with undesirable characteristics, such as off-flavor, rancidity, reduced foam stability, and inhibited cheese-milk coagulation. Research on FFA is limited and absent in North America, but research out of European regions indicates that high FFA are multifactorial. This study aimed to identify farm-level FFA risk factors in Canadian dairy herds. A cross-sectional study was conducted on 293 Canadian dairy farms in Ontario (n = 238) and British Columbia (n = 55). Over 2 years, selected farms were visited once to complete a survey, assess milking systems, and gather data on the diet of lactating cows. Bulk tank FFA values for each farm 15 d before and 15 d after the research visit were obtained from the corresponding province's milk marketing board. Using these values, a monthly FFA average was calculated for each farm and used as the outcome variable. Seventy-one farms were tie stall, 109 were free-stall with milking parlors, and 113 were free-stall with automated milking systems (AMS). The mean bulk tank FFA was 0.84 mmol/ 100 g of fat (SD = 0.40, range 0.26 to 3.67), and 10% (n = 29) of herds had an elevated monthly average FFA (≥1.20 mmol/ 100 g of fat). In the final multivariable linear regression model, milking frequency ≥3x/d (times per day) compared with <3x/d was associated with a greater FFA concentration in AMS (β = 0.27, 95% CI: 0.12, 0.41) and tie stall milking systems (β = 1.17, 95% CI: 0.76-1.59). Regardless of milking frequency, none of the parlor farms visited had FFA ≥1.20 mmol/ 100 g of fat. For farms milking ≥3x/d, not changing the milk filter at least 2x/d was associated with greater FFA concentrations (β = 0.27, 95% CI: 0.10, 0.44). The absence of pre-cooling was also associated with higher FFA levels (β = 0.16, 95% CI: 0.02, 0.3). The final model adjusted R2 of 29% indicates that more factors associated with bulk tank milk FFA still need to be identified, which may include seasonal, milk composition, and individual cow factors.

Metabolic and Inflammatory Profiles in Children and Adolescents with Autism Spectrum Disorder: A Cross-Sectional Study

Background/Objectives: Autism spectrum disorder (ASD) is associated with several coexisting diseases or comorbidities, including inflammatory and metabolic disorders. In fact, ASD symptoms may be associated with immune system dysfunction. However, studies investigating the peripheral blood levels of immune cells are lacking and have provided mixed findings. In this study, we evaluated the relationship between the intensity level of ASD symptoms and the inflammatory and metabolic profiles in 154 children and adolescents (2–17 years). Methods: Bayesian multilevel models were used to examine the relationship between their symptom intensities and inflammatory/metabolic profiles. Results: Heavier children had higher values for triglyceride and insulin levels. Children with a level 3 of ASD intensity had higher free fatty acids levels. However, when adjusting for ASD intensity, gender, medication use, or weight status, older children appeared to have higher values of triglycerides, insulin levels, and free fatty acids. Conclusions: We concluded that as Brazilian children with ASD became older, they had a higher risk for insulin resistance.

Pour Point Depression of Waxy Crude Oil Using Unmodified African Pear (Dacryodes edulis) Seed Oil

The pour point depression of a Nigeria waxy crude oil was investigated using unmodified African pear seed oil. Crude oil sample collected from a marginal field in Delta state was analyzed for its physiochemical parameters such as; specific gravity, API, kinematic viscosity, pour point and wax content. African pear seeds sourced from choba Port Harcourt were extracted of their oil content and the oil was analyzed for some oil quality parameters such as; free fatty acid (FFA), acid value, saponification value and iodine value. The results showed a crude oil of high wax content and extracted oil of low FFA and high saponification and iodine values. The waxy crude oil was dosed with the unmodified African pear seed oil of concentrations 0.1ml, 0.2ml and 0.3 ml. The result showed no reduction in the pour point of the crude oil at all concentrations. Therefore the African pear seed oil cannot be used as a pour point depressant in its pure state.

Fast biodiesel production via potassium ferrate catalysis at room temperature using refined coconut oil and vegetable oil

Abstract Traditionally, the transesterification reaction for biodiesel production takes place at elevated temperatures, around 60-65°C, for up to two hours of reaction time, entailing a high energy consumption. As the University of the Philippines Los Baños – Interdisciplinary Biofuels Research Studies Center (UPLB-IBRSC) continuously aims to conduct studies on improving process efficiencies in biofuels production, this research investigated the potential of potassium ferrate as a catalyst for fast biodiesel production at room temperature. Particularly, the catalytic activity of potassium ferrate in the transesterification of refined coconut oil and vegetable oil was examined. The effects of the parameters such as methanol-to-oil molar ratio, catalyst loading, and reaction time on biodiesel yield and purity were studied. Thin layer chromatography, with the aid of ImageJ software, was applied to analyze the purity of the biodiesel through the developed spots’ area estimation. Characterization experiments in terms of free fatty acid (FFA) content and acid value were performed to confirm the low FFA content of the feedstocks prior to transesterification. Results of the parametric and optimization study revealed that a biodiesel yield of 87.67% using vegetable oil was experimentally achieved at the optimum conditions of 6.75 wt% catalyst loading, 6:1 methanol-to-oil molar ratio, and 30 minutes reaction time. Using coconut oil, on the other hand, resulted in a higher biodiesel yield of 94.90% at a catalyst loading of 6 wt%, a methanol-to-oil molar ratio of 6:1, and a reaction time of 60 minutes. Generally, findings show that catalyst loading has a positive effect on biodiesel yield and purity only up to a certain optimum amount. Among all the parameters analyzed, the methanol-to-oil molar ratio was found to have the most significant effect as an individual factor. Given the results of this study, it can be concluded that the potassium ferrate-catalyzed transesterification reaction at room temperature can potentially reduce the energy consumption in biodiesel production and the production cost in general.

Quality of Reused Frying Oils from Various Fried Food Vendors in Ho Municipality

Background: Frying makes food tasty; therefore, most people prefer the intake of fried foods to unfried foods. Oil for frying is mostly used again due to cost, and this can pose health hazards to the consumer. The aim of this study was to evaluate the quality of reused frying oils. Methods: Twenty samples of reused oils collected from fried food vendors in May 2021. Using an experimental study, the samples were analysed and Peroxide, Free Fatty Acid (FFA), Saponification, Iodine Values as well as rancidity and beta carotene were determined. Data from laboratory assays were analysed with Microsoft excel 2013 and SPSS v.26.0. Results: Moisture content was observed to decrease as median from 1.19% (0.20-4.04%) for oils reused after a day to 0.60% for oils reused after 2 days with a significant effect (p-value=0.049), indicating that the quality of reused frying oil was affected by repeated use. The moisture content was also observed to be higher in oils in which plant products were fried compared to those in which animal products were fried. The Peroxide Value was recorded as 16.80 (5.80-55.80) and 21.90 (11.50-32.30) mEq/kg for oils with 10-20 and 21-40 min frying times, respectively; whilst their moisture content decreased from 0.97 (0.19-2.55) to 0.68% (0.60-0.77%) for 10-20 and 21-40 min, respectively. The authors also observed that factors such as the duration of reuse and storage after frying, conditions of storage, type of food fried in the oil, and the period of frying per food batch impacted the quality attributes of the reused oils. The FFA composition for instance increased with the duration of use of the oils. Furthermore, oils stored in plastic bottles recorded higher FFA values compared to those stored in frying pans. Conclusion: The findings show the need for fried food vendors to reduce the duration of storage of reused frying oil, and avoid storage conditions that expose oils to excess light. Also, the development of quality standards for highly patronised oils needs to be established to ascertain the impact of low-temperature long-time and high-temperature short-time treatments of the oils among non-existent jurisdictions.

Volatile Organic Compounds Produced by Bacillus sp. Strain R2 Inhibit Aspergillus flavus Growth In Vitro and in Unhulled Rice.

Volatile organic compounds (VOCs) produced by Bacillus species exhibit biocontrol activity against fungal pathogens of fruits and vegetables. However, research on the effect of VOCs on Aspergillus flavus in stored grains is limited. This study aimed to investigate the effects of VOCs extracted from the strain R2, which was isolated from unhulled rice and identified as Bacillus paramycoides on A. flavus in vitro and unhulled rice. R2 VOCs effectively inhibited conidial germination and the hyphal growth of A. flavus in vitro. Moreover, R2 VOCs reduced the fungal population, aflatoxin B1 (AFB1) levels, and free fatty acid (FFA) value by 90.8%, 67%, and 38.7%, respectively, in unhulled rice. Eighteen R2 VOCs were identified using headspace solid-phase micro-extraction gas chromatography-mass spectrometry, and the individual activity of the VOCs against A. flavus was tested in vitro. Benzaldehyde (Ben) and 3,7-dimethyl-1-octanol (Dmo) showed strong inhibitory activities against A. flavus on PDA plates, with inhibition rates of 100% and 91.2%, respectively, at a concentration of 20 μL/dish. Ben at the concentration of 0.09 mg/mL, Dmo at the concentration of 0.07 mg/mL, or a mixture of both at halved concentrations could reduce the fungal population, AFB1 levels, and FFA content in unhulled rice. Our findings suggest that R2 VOCs are good alternatives to traditional chemical fumigants for suppressing A. flavus in stored grains. However, further research is necessary to establish the optimal fumigation concentration of these two components in unhulled rice. The impact of their residues on grain quality should be explored through sensory evaluation and nutritional analysis, and their safety to the environment and human body should be evaluated through safety assessment.

Detection and quantification of groundnut oil adulteration with machine learning using a comparative approach with NIRS and UV–VIS

Groundnut oil is known as a good source of essential fatty acids which are significant in the physiological development of the human body. It has a distinctive fragrant making it ideal for cooking which contribute to its demand on the market. However, some groundnut oil producers have been suspected to produce groundnut oil by blending it with cheaper oils especially palm olein at different concentrations or by adding groundnut flavor to palm olein. Over the years, there have been several methods to detect adulteration in oils which are time-consuming and expensive. Near infrared (NIR) and ultraviolet–visible (UV–Vis) spectroscopies are cheap and rapid methods for oil adulteration. This present study aimed to apply NIR and UV–Vis in combination with chemometrics to develop models for prediction and quantification of groundnut oil adulteration. Using principal component analysis (PCA) scores, pure and prepared adulterated samples showed overlapping showing similarities between them. Linear discriminant analysis (LDA) models developed from NIR and UV–Vis gave an average cross-validation accuracy of 92.61% and 62.14% respectively for pure groundnut oil and adulterated samples with palm olein at 0, 1, 3, 5, 10, 20, 30, 40 and 50% v/v. With partial least squares regression free fatty acid, color parameters, peroxide and iodine values could be predicted with R2CV’s up to 0.8799 and RMSECV’s lower than 3 ml/100 ml for NIR spectra and R2CV’s up to 0.81 and RMSECV’s lower than 4 ml/100 ml for UV–Vis spectra. NIR spectra produced better models as compared to UV–Vis spectra.

Characterisation of pure goat and admixed goat-buffalo milk khoa: Physico-chemical, texture, microstructure and storage stability

Khoa is a traditional Indian dairy product having semi-solid consistency, obtained by evaporating milk to 55–60 % total solids in an open pan. In present study, effect of admixing goat and buffalo milk in different proportions (100 G, 75G25B, 50G50B and 25G75B; B-Buffalo milk, G- Goat milk percentage (v/v)) on physico-chemical, textural, color and microstructural characteristics of Khoa was evaluated. Compositional parameters of goat and buffalo milk as well as all Khoa variants differed significantly (P < 0.05). L* values decreased and b* values increased with increasing goat milk proportion in Khoa, highlighting their yellowness. Goat milk Khoa (100 G) had the lowest yield (12.76 %) while goat and buffalo milk admixed in the 25:75 ratio had the highest yield (20.87 %). All samples had significantly different (p < 0.05) textural attributes during storage at 5 and 25 °C. An increase in browning (hydroxymethyl furfural value) and oxidation (peroxide and free fatty acids value) was observed for all samples during storage. Microstructure images were supported by textural and total solid content findings. This study will help dairy industries in utilization of goat milk in dairy products and would enhance the income of goat milk-based dairy farms by increasing the returns on goat milk.

EFFECTS OF DIFFERENT PACKAGING MATERIALS ON THE KEEPING QUALITY OF KULIKULI

The effects of different packaging materials: plastic material, aluminium foil, glass material, low density polyethylene bag (LDPB) and a blend of plastic materials and LDPB on the keeping quality of kulikuli was studied. The quality indices studied were peroxide value, free fatty acid, saponification value and sensory attributes using standard methods. The results of the study showed that at the end of first week of storage, stored snacks exhibited different variabilities in the quality parameters measured. Snacks stored in foil paper and in a blend of plastic and LDPB had significantly (p&lt;0.05) lower levels of quality indices measured. However, snacks stored in glass material and LDPB had higher values. At the end of the third week of storage, snack samples showed increased fatty acids, peroxide and saponification values which ranged from 8.97 – 13.46 mg/100 g, 12.40 – 13.40 meqO2/kg 84.15 – 44.80 mg KOH/g, respectively. Snacks stored in foil paper and in a blend of plastic and LDPB mantained lower levels of quality indices measured. Similarly, there were steady increase in free fatty acid, peroxide and saponification values of the snack samples with increasing storage time up to the seventh week of storage. Therefore, it can be deduced from this study that snacks stored in a blend of plastic and LDPB and foil paper alone up to three weeks maintained good product quality based on indices measured.

Development of Free Fatty Acid (FFA) monitoring device for evaluation of oil samples used for biodiesel production

Diversion of oil sources for biodiesel production has been gaining importance to meet the environmental concerns and energy demand. The free fatty acid (FFA) content of the feedstock is a significant factor in biodiesel production. The FFA values determine the complexity of the biodiesel production. Until date, an experimental procedure has been used to determine the FFA concentration of an oil source; this method is dependent on titration, which is a laborious process involving significant volumes of chemicals. Hence, in the present study, an attempt was made to develop a device for the identification of FFA of the oils. Waste cooking oil samples subjected to wide range of cooking conditions like cooking time, temperature, type of food are collected from different food outlets. Subsequently, the composition of oil samples and the variation in their quality were analysed using gas chromatography flame ionization detector (GC – FID). Biodiesel is prepared from the oil samples through transesterification and the impact of FFA and their respective methyl esters in the quality and properties have been investigated. The properties of biodiesel were determined as per ASTM standards. The study was further extended to correlate the properties of biodiesel with the composition of the oil from which it was derived. The analysis evidently proved the dependence of biodiesel properties on the FFA percentage and the composition of the oil. The results have been further substantiated with the performance and emission characteristics of internal combustion engine fuelled with the prepared biodiesel samples.

Methyl Ester Production from Rice Bran Oil and Methanol with Calcium Carbonate Catalysts Using Esterification Method

Rice bran oil is a type of oil with high nutritional value from rice bran. However, the free fatty acid content in it can increase by more than 60% with sufficient storage time. Free fatty acids contained in rice bran have the potential to be produced into biodiesel (methyl ester). This research aimed to determine the effect of methanol volume and esterification process time on biodiesel yield and to compare methyl ester yield to standard biodiesel. This research was conducted in two stages, namely rice bran oil extraction and esterification. In the extraction stage, rice bran was extracted with n-hexane for 3 hours at an operating temperature of 65oC. The esterification process was carried out by mixing rice bran oil, methanol with a certain volume (100, 125, 150, 175, 200 mL), and calcium carbonate catalyst as much as 1% of the amount of methanol. Esterification was carried out with time variations of 1; 1.5; 2; 2.5 and 3 hours. The results in the form of rice bran oil were analyzed for the value of the biodiesel yield. The result of rice bran oil was analyzed for initial free fatty acid value. Pure biodiesel product in the form of methyl ester was obtained through separation with glycerol as a by-product. The optimum methyl ester yield was 81.70% at 175 ml methanol volume for 3 hours. The methyl ester results are in accordance with SNI biodiesel for density and kinematic viscosity values.

Physico-chemical changes in developed probiotic chicken meat spread fermented with Lactobacillus acidophilus and malted millet flour

This study was envisaged to develop a probiotic chicken meat spread fermented with Lactobacillus acidophilus (Lactic acid bacteria-LAB) and malted sorghum flour as a substrate and evaluation of its quality. Chicken meat spread was prepared by incorporating malted sorghum flour at 0, 2, 4 and 6 % (w/w) levels as a substrate in the product's formulation, along with Lactobacillus acidophilus at a concentration of 1 million cfu/g of the product. The product prepared with different formulations i.e. C (meat spread only), C1 (meat spread with 0 % malted sorghum flour + LAB), T1 (meat spread with 2 % malted sorghum flour + LAB), T2 (meat spread with 4 % malted sorghum flour + LAB) and T3 (meat spread with 6 % malted sorghum flour + LAB) were assessed for fresh product study and the storage stability at refrigeration temperature for 16 days when the physico-chemical parameters were analyzed. The fresh product study revealed significantly (p ≤ 0.05) higher moisture content in the T3 group. However, lower protein, ether extract, and ash content in T2 and T3 samples compared with the control, whereas a higher emulsion stability and cooking yield in the T2 group were observed when compared with the control. Free fatty acid, thiobarbituric acid, and titratable acidity values significantly (p ≤ 0.05) increased for the fermented samples in comparison to the control, and the same trend continued during the entire storage period. This study showcases the potential of using malted sorghum flour and Lactobacillus acidophilus to enhance the functional properties of chicken meat spreads, making them more nutritious and appealing to health-conscious consumers. Future research should focus on optimizing ingredient proportions and exploring alternative substrates to further improve these functional meat products.

Impact of Packaging Materials on the Shelf Life of Enriched Aadun (Maize Meal Snack commonly consumed by the Southwestern region of Nigeria)

Optimum condition at 64.80% maize flour, 20% groundnut paste and 13.20 % palm oil was formulated to produced nutritionally enhanced aadun snack. The snack was stored in the different storage materials namely, sweet prayer plant leaves (control) which is usually used by most locals, low density polyethylene (LDPE), high density polyethylene (HDPE) and food grade plastic container (PC). The initial properties (energy, oxidative and sensory properties) of the enhanced aadun (before storage) were investigated and stored in each of the storage materials. The enhanced aadun samples in each storage material were analysed at two weeks interval for eighteen weeks. The results obtained were analysed statistically to examine the effect of the storage material on the aforementioned properties. The results for energy content decreased significantly (P&gt;0.05) in across all the samples stored. The free fatty acid, acid valve and peroxide value increased significantly (P&lt;0.05) in all the storage materials during the storage period but only the samples stored in PC and HDPE were within the recommended limit of FAO (Food and Agricultural Organization) at the end of the storage period. The sensory quality of the control sample was acceptable up to 12 weeks while samples in other storage materials were still acceptable at the end of the storage period under ambient storage condition.

Influence of temperature and heating duration on the thermal stability and flow characteristics of oil extracted from undersized crawfish (Procambarus clarkii) using non‐solvent method

AbstractUndersized crawfish (UC) have less economic value for sale in live or processed tail meat markets. Therefore, this study's objectives were to extract crawfish oil (CO) from UC and determine the impact of temperature and heating duration on CO's thermal stability and flow properties. However, extracting oil from these undersized specimens could potentially add value to the crawfish industry. Crawfish minced meat (CMM) was obtained by passing cooked and chilled UC through a pilot scale deboning machine. CO was extracted by agitating CMM at 70°C for 30 min, followed by centrifugation at 10,000×g. CO was analyzed for inherent physicochemical characteristics, heating time (0–8 h), temperature (45–85°C) effects on peroxide value (PV) and astaxanthin (ASX) content, and flow properties at 5–35°C. ASX content, PV, water activity, bulk density, specific gravity, and free fatty acid values in CO were found to be 1.52 ± 0.06 mg/g oil, 0.22 ± 0.07 meq/kg, 0.56 ± 0.02, 0.88 ± 0.00, 0.90 ± 0.00 g/mL, and 0.11 ± 0.04%, respectively. ASX content in CO showed no significant change within or between same‐temperature and different‐temperature heated samples after 8 h. PV increased significantly from 0 to 8 h of heating at all tested temperatures (45, 65, and 85°C; Δ = 0.31, 0.51, and 10.76 meq/kg, respectively). CO had pseudoplastic characteristics below 30°C and Newtonian flow from 30 to 35°C. The Arrhenius equation suitably described the relationship between temperature and apparent viscosity of CO. This study characterized a seldom‐researched oil (CO containing ASX) and provided insight into its ability to resist thermal degradation.

Optimization of soya enriched burfi by using response surface methodology and its impact on biochemical parameters in albino rats

Increasing interest in soya based dairy products is growing due to their health benefits. This study aims to formulate soya-enriched burfi by varying levels of milk fat, soya cake powder (SCP), and sugar based on sensory and textural characteristics using response surface methodology. The optimised formulation consisting of 4.59 % milk fat, 19.24 % SCP, and 26.93 % sugar. Burfi formulations were developed with 10 % SCP (G3), 20 % SCP (G4), and control burfi (G2) which undergo analysis for chemical parameters (moisture, fat, protein, ash, total carbohydrate, free fatty acid, 5-hydroxymethylfurfural, thiobarbituric acid, and peroxide value), microbiological counts (total plate count, coliform, yeast & mold), growth metrics (FI, BWG & FE) and biochemical impact on albino rats fed with burfi (G3 and G4). Results showed that the soya-fed groups (G3 and G4) experienced less weight gain and an increase in albumin (4.05 %), globulin (5.33 %), and total protein (4.05 %), while levels of total cholesterol (5.36 %), triglycerides (5.17 %), creatinine (2.78 %), glucose (2.70 %), aspartate aminotransferase (8.15 %), and alanine transaminase (15.71 %) were reduced as compared to the control burfi group (G2). The study demonstrated that incorporating soya into burfi significantly enhances its nutritional and functional attributes, making it a promising functional food.

The quality of indonesian brands of consumable cooking oils is reviewed by peroxide numbers and free fatty acid value

The quality of indonesian brands of consumable cooking oils is reviewed by peroxide numbers and free fatty acid value

Evaluation of Lipid Damage, Microbial Spoilage and Sensory Acceptance of Chilled Pouting (Trisopterus luscus), an Underutilized Lean Fish Species

The present study focused on the use of pouting (Trisopterus luscus), an underutilized gadoid fish species, as a fresh product of potential commercial interest. Accordingly, non-degutted pouting specimens (145–195 g and 15–22 cm) were stored under chilling conditions (0 °C) for microbial, chemical and sensory analyses to evaluate their commercial quality and shelf life. A progressive quality loss (p &lt; 0.05) was detected for this lean species (5.58 g lipids·kg−1 muscle) as the storage time increased, as determined through microbial (aerobes, psychrotrophs and Enterobacteriaceae counts), lipid hydrolysis (free fatty acid value), lipid oxidation (conjugated diene and triene, thiobarbituric acid reactive substance, and fluorescence values) and sensory acceptance assessment. A detailed comparison to related lean fish species revealed that the pouting exhibited a fast quality breakdown under refrigeration conditions. Thus, after 9 d of chilled storage, the psychrotroph counts exceeded the acceptable limits (8.54 log CFU·g−1), and the fish specimens were found to be rejectable, with the sensory panel, external odor and eye appearance being the limiting factors. In contrast, the pouting specimens exhibited high quality after 3 d of storage, with the quality being still acceptable after 6 d. According to the current search for novel, underutilized species, pouting is proposed as a promising source.

Production of biodiesel from palm kernel oil through base-catalyzed trans-esterification process

Growing concerns about environmental problems associated with fuels have engineered so much research into biofuels, such as biodiesel. However, continuous and large-scale production of biodiesel from edible oil could result in serious food security problems if cheap and viable alternatives are not made available. To solve this problem, oil was obtained from non-food/ underutilized seeds of palm kernel using Soxhlet apparatus. Physicochemical properties and fatty acids composition of these oils were determined using standard analytical and instrumental methods. Biodiesel was processed from these oils via sequential base (KOH) homogeneous catalysis. Fuel properties of biodiesel from the oil were determined using standard methods and the results obtained were compared with standards. Oil yields were found to be 37.6% for palm kernel seed respectively. Physicochemical properties of palm kernel oil respectively are: saponification value:(115.00)mg KOH/g, acid value(4.488)mgKOH/g, free fatty acid value (2.244)mg/KOH/viscosity:(29)mm2/s, moisture content: (0.46)%, peroxide value:(3.12)meqkg-1,refractive index:(1.455), specific gravity (0.899)g/cm. Fuel properties of biodiesel from palm kernel seed oil respectively are: Kinematic viscosity at 40oc: (nil) mm2/s, smoke point (100oc), flash point(90oc),fire point:(150oc),pour point(nil) and cloud point:(nil).The physicochemical properties of the biodiesel produced showed that the flash point, viscosity, density, ash content, percentage carbon content, specific gravity and the acid value fell within American Society for Testing and Materials (ASTM) specifications for biodiesel. Therefore, the biodiesel produced from the oil significantly met standard quality requirements.

Genetic and Nutritional Secrets of Groundnut Varieties Unveiled for Enhancing Farmers Income by Groundnut Value Chain Process

Background: Peanut (Arachis hypogaea L.) is one of the most important oil seed crops. It is nutritionally and economically a high value oil seed crop and is in the sixth most important in the world. It is also known as a “Wonder legume”. Methods: Based on the physical parameters the peanut varieties were classified as high oil content (50-53%) varieties viz.,VRI (Gn) 5, Co(Gn)4, Co7 and low oil content (44-49%). varieties viz., VRI 9, VRI10, BSR 2. Among the varieties, the best suited variety for secondary processed products namely, salted peanuts, peanut chikki, peanut butter, peanut chutney powder, masala peanut were assessed and evaluated for the nutrient composition and sensory evaluation. Result: All the varieties exhibited good source of protein, fat, crude fiber. free fatty acid and peroxide value and confirmed to the FSSAI standards. Developed secondary processed product has excellent keeping quality. scored maximum sensory score in terms of organoleptic attributes. The higher oil content peanut varieties are recommended for oil extractionand the varieties with oil content below 50% are well suited for secondary processed products. This paper gives the detailed report of choosing the suitable groundnut variety for different secondary processing. Training cum demonstration on selecting suitable variety for different processing was imparted to the farmers in improving the value chain and to get good returns. However, a diversity of value adding options are being promoted for adoption by farmers to sustainably improve and raise farmers’ household incomes livelihoods.

Sunflower oil‐soybean wax oleogel: An oxidation stable alternative to traditional frying methods for doughnut

AbstractDeep‐frying changes the quality of the oil through hydrolysis, oxidation, and polymerization, which makes both positive and harmful changes in the oil and fried food items. In this study sunflower oil was combined with soybean wax to create oleogels that were assessed for their ability to reduce fat uptake and maintain oxidative stability during the deep‐fat frying of doughnut samples. The oleogel was tested as a potential alternative to traditional deep‐fat frying with sunflower oil for frying doughnuts. The different frying times of oleogel were examined to assess the physical properties of the oleogel. Afterward, a comparative analysis was conducted between doughnuts fried in sunflower oil and oleogel. The results showed that doughnuts fried in oleogel absorbed approximately 37.8% less oil than those fried in sunflower oil. Additionally, the doughnuts fried in oleogel had a better appearance, with a higher lightness value (L*) (87.73 ± 0.8) than those fried in oil (77.72 ± 1.35). Moreover, the redness value, (a*) of oleogel doughnuts was also lower (0.33 ± 0.25) than those fried in oil (0.37 ± 0.9). The blueness or yellowness (b*) of the doughnuts was not significantly different which was found as 1.52 and 1.54, for oleogel and oil samples, respectively. Although the viscosity values of oleogel were higher during extended frying, the lower peroxide, free fatty acid, p‐Anisidine, conjugated diene, and triene values suggest that oleogel is more stable. These results will provide a significant advantage in the usage of sunflower oil‐soybean wax oleogel as a frying medium with improved stability.