Askarina, Priska and Puteri, Maria Dewi P. T. Gunawan and Kartawiria, Irvan S (2015) Development of Candlenut Milk. Bachelor thesis, Swiss German University.
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Abstract
The candlenut kernel was known to have high amount of essential unsaturated fatty acids such as omega-3, omega-6 and omega-6. Therefore, the purpose of this research was processing candlenut kernels into candlenut milk by two different types of pasteurization, direct heat pasteurization and jar-boiled pasteurization. The saponin content was significantly different (p-value = 0.0378) concluding the jar-boiled pasteurization process has the fewest amount of saponin. The omega-3, omega-6, omega-9 content and the stability of unsaturated fatty acids in different heat treatment of candlenut milk were not significantly different. The jar-boiled pasteurized candlenut milk was overall more acceptable by panellists (p-value = 0.01). The most o suitable storage for candlenut milk was refrigerated storage (4 C) regarding to the microbial activity results.
| Item Type: | Thesis (Bachelor) |
|---|---|
| Uncontrolled Keywords: | Candlenut; Omega-3; Omega-6; Omega-9; Unsaturated Fatty Acids; Saponin. |
| Subjects: | R Medicine > RS Pharmacy and materia medica > RS160 Plant extracts T Technology > TP Chemical technology > TP368 Food processing and manufacture |
| Divisions: | Faculty of Life Sciences and Technology > Department of Food Technology |
| Depositing User: | Atroridho Rizky |
| Date Deposited: | 04 Nov 2020 04:15 |
| Last Modified: | 04 Nov 2020 04:15 |
| URI: | http://repository.sgu.ac.id/id/eprint/1652 |
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