Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)

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Effect of Heating Treatment of VCO By-product on Protein, Fat, Free Fatty Acid, Emulsification Capacity, and Fatty Acid Characteristics

Authors
Ansharullah1, *, Sitti Aida Adha Taridala2, Muhammad Natsir3, Eva Nopitasari3, Sri Damayanty4, Sriyana Herman4
1Department of Food Science & Technology, Universitas Halu Oleo, Kendari, Indonesia
2Department of Agri-bussiness, Universitas Halu Oleo, Kendari, Indonesia
3Department of Chemistry, Universitas Halu Oleo, Kendari, Indonesia
4Department of Public Health, Institut Teknologi & Kesehatan, Avicenna, Kendari, Indonesia
*Corresponding author. Email: aansharullah@gmail.com
Corresponding Author
Ansharullah
Available Online 5 January 2022.
DOI
10.2991/absr.k.220101.020How to use a DOI?
Keywords
Emulsification capacity; fatty acid characteristics; heat treatment; VCO by-product
Abstract

Virgin coconut oil (VCO) waste or blondo was a by-product, which still contains many important nutrients, and has a potency to be included for the production of nutritious food products. Blondo still contains a high moisture, and so to extend its shelf life and expand its application, it needs to be dried and changed in the powder form. This work was aimed to study the effect of heating time in the preparation of blondo powder on the physicochemical and fatty acid properties. VCO was prepared with a method of oil addition, and the blondo as a by-product was separated, dried with three different length of heat treatments (H1: 3 hours, H2: 6 hours, and H3: 12 hours with air oven drying), and grinded. The blondo powder was then evaluated for the content of protein, fat, and free fatty acid, emulsification capacity, and fatty acid characteristics. The results obtained indicated that a longer heating time resulted in a lower protein content, fat content, and emulsification capacity, but with a higher free fatty acid content. The fatty acid components contained in blondo powder which were characterized using GC-MS produced nine fatty acid components. They were lauric acid, myristic acid, heptadecanoic acid, linoleic acid, octanoic acid, decanoic acid, cis-11-eicosenoic acid, hexanoic acid and butyric acid; with the highest component was lauric acid (C13H26O2). The blondo powder produced with those treatments was most likely to be incorporated in a food formulation.

Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

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Volume Title
Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)
Series
Advances in Biological Sciences Research
Publication Date
5 January 2022
ISBN
978-94-6239-506-0
ISSN
2468-5747
DOI
10.2991/absr.k.220101.020How to use a DOI?
Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

Cite this article

risenwbib
TY  - CONF
AU  - Ansharullah
AU  - Sitti Aida Adha Taridala
AU  - Muhammad Natsir
AU  - Eva Nopitasari
AU  - Sri Damayanty
AU  - Sriyana Herman
PY  - 2022
DA  - 2022/01/05
TI  - Effect of Heating Treatment of VCO By-product on Protein, Fat, Free Fatty Acid, Emulsification Capacity, and Fatty Acid Characteristics
BT  - Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)
PB  - Atlantis Press
SP  - 145
EP  - 149
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220101.020
DO  - 10.2991/absr.k.220101.020
ID  - 2022
ER  -