Optimization of microwave-assisted crude butter extraction from carabao mango (Mangifera indica) kernels
Date
4-2014
Degree
Bachelor of Science in Agricultural Engineering
Major Course
Major in Agricultural and Bio-Process Engineering
College
College of Engineering and Agro-Industrial Technology (CEAT)
Adviser/Committee Chair
Edgardo V. Casas
Restrictions
Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.
Abstract
Carabao mangoes are among the highly produced fruit crop in the Philippines. Processing and consuming the fruit leaves a significant amount of waste seeds. Mango kernel butter extracted from waste kernels is a potential additive to cosmetic products as well as a cocoa butter substitute. This study determined pretreatment conditions that could produce an optimum yield prior to the mechanical extraction of the crude butter and provide a general sensory evaluation of the finished product. Microwave power (160,500 and 850 watts), microwave exposure time (2, 3.5, 5 minutes), and size reduction levels (1.5mm, 3mm, and 4.5mm) were tested to determine its effects in the mechanically-extracted crude butter yield in wet basis percentage. The optimum pretreatment conditions were 160 watts, 4.25 minutes, and 1.5mm. Size reduction level was the most significant factor in the crude butter yield Sensory evaluation through acceptance test in the crude butter from optimum pretreatment condition, showed below neutral scores in visual appearance and color, while an above neutral score in the texture resulted.
Language
English
Location
UPLB College of Engineering and Agro-Industrial Technology (CEAT)
Call Number
LG 993.5 2014 A2 /C66
Recommended Citation
Comedia, Von Jansen G., "Optimization of microwave-assisted crude butter extraction from carabao mango (Mangifera indica) kernels" (2014). Undergraduate Theses. 3695.
https://www.ukdr.uplb.edu.ph/etd-undergrad/3695
Document Type
Thesis