Application du procédé séchage-friture aux amandes de karité : influence sur la composition en matières insaponifiables du beurre

• Main Authors: Womeni Hilaire Macaire, Ndjouenkeu Robert, Kapseu César, Mbiapo Félicité Tchouanguep, Linder Michel, Fanni Jacques
• Format: Article
• Language: English
• Published: EDP Sciences 2007-11-01
• Series: Oléagineux, Corps gras, Lipides
• Subjects: Butyrospermum parkii; shea butter; deep fat frying dehydration; unsaponifiable matterTLC-FID
• Online Access: http://dx.doi.org/10.1051/ocl.2007.0143

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%.