Optimization of Edible Oil Extraction from Ofada Rice Bran Using Response Surface Methodology

Optimization of Edible Oil Extraction from Ofada Rice Bran Using Response Surface Methodology

Effects of roasting temperature and duration on yield and quality (free fatty acid, peroxide value, color) of oil extracted from ofada rice bran was studied using response surface methodology. Roasting temperature and duration were 160, 170, 180, 190, and 200 °C and 5, 10, 15, 25, and 35 min respect...

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Veröffentlicht in:Food and bioprocess technology 2012-05, Vol.5 (4), p.1372-1378
Hauptverfasser: Akinoso, Rahman, Adeyanju, James A.
Format: Artikel
Sprache:eng
Schlagworte:
Agriculture
Biotechnology
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Color
Edible oils
Fatty acids
Food processing
Food Science
Optimization
Original Paper
Peroxide
Regression analysis
Response surface methodology
Rice bran
Roasting
Variance analysis
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Zusammenfassung:Effects of roasting temperature and duration on yield and quality (free fatty acid, peroxide value, color) of oil extracted from ofada rice bran was studied using response surface methodology. Roasting temperature and duration were 160, 170, 180, 190, and 200 °C and 5, 10, 15, 25, and 35 min respectively. Data were analyzed by ANOVA and regression analysis. The oil yield ranged between 11.31% and 14.4%, free fatty acid (7.10–12.75%), peroxide values (8.25–13.25 mEq/kg) and color (1.51–1.58 abs). The treatments have significant effects on oil yield, free fatty acid, peroxide values, and color at p  
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-010-0456-8