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

Document Type

Thesis

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