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Changes In Microstructures Of Rambutan Seed And The Quality Of Its Fat During Drying

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dc.contributor.authorM. H. A. Jahurulen_US
dc.contributor.authorS. S. Neeen_US
dc.contributor.authorM. R. Norazlinaen_US
dc.contributor.authorM. Hasmadien_US
dc.contributor.authorM. S. Sharifudinen_US
dc.contributor.authorM. Patriciaen_US
dc.contributor.authorJ. S. Leeen_US
dc.contributor.authorA. Shihabulen_US
dc.contributor.authorH. M. S. Amiren_US
dc.contributor.authorR. Jumardien_US
dc.contributor.authorA. W. Noorakmaren_US
dc.contributor.authorJ. Norlizaen_US
dc.date.accessioned2024-05-29T02:26:12Z
dc.date.available2024-05-29T02:26:12Z
dc.date.issued2020
dc.date.submitted2022-4-27
dc.description.abstractThe application of pre-treatment on oilseeds prior to extraction process may exert undesirable impact towards the quality of oils as well as microstructures of seed. The objectives of this study were to evaluate the effects of three drying methods on the microstructures of rambutan seeds and its effects on physicochemical properties of rambutan seed fat (RSF). The fats that being pre-treated with three different drying methods showed shrinkage or alteration of porous structure in terms of size, shape, and diameter. The differences between the RSF pre-treated with oven-, freeze-, and cabinet drying RSF were in fatty acids (oleic and arachidic acids), and free fatty acid (1.56–1.80 mg KOH/g fat). From the results obtained, the useful information regarding to the effects of pre-treatment on RSF, which is a potent ingredient to be used as a cocoa butter substitute in the formulation of chocolate in the confectionery industries. Moreover, the outcomes of this work able to provide information for better grasp about the correlation of drying methods and quality of RSFs, as well as its applications in other food industries.en_US
dc.identifier.citationJahurul, M.H.A., Nee, S.S., Norazlina, M.R. et al. Changes in microstructures of rambutan seed and the quality of its fat during drying. SN Appl. Sci. 2, 841 (2020). https://doi.org/10.1007/s42452-020-2649-8en_US
dc.identifier.doi10.1007/s42452-020-2649-8
dc.identifier.epage7
dc.identifier.issn2523-3971
dc.identifier.spage1
dc.identifier.urihttps://link.springer.com/article/10.1007/s42452-020-2649-8
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/10578
dc.language.isoen_USen_US
dc.publisherSpringer Nature Switzerland AGen_US
dc.relation.ispartofSN Applied Sciencesen_US
dc.subjectRambutan seed ;Pre-treatment ; Microstructures; Rambutan seed fat; Fatty acidsen_US
dc.titleChanges In Microstructures Of Rambutan Seed And The Quality Of Its Fat During Dryingen_US
dc.typeArticleen_US
dspace.entity.typePublication

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