Abstract: Background: In Benin, palm oil fruits (Elaeis guineensis) are commonly used for the production of red palm oil and flavored palm oil (zomi). This study aimed at assessing the influence of fruit varieties and manufacturing processes on the zomi oil quality.
Materials and Methods: Zomi oil was produced from Dura, Tenera and blend (50% Dura + 50% Tenera) varieties three different processes, identified during a previous work. A total of 45 zomi samples (15 from each sample) were studied. On the sample oil obtained, the determination of the color and the sensory attributes was done. The results showed that except fiber weight, the interaction of palm fruit variety and manufacturing processes was significant (P <0.05) for all other production parameters........
Key Words: Elaeis guineensis; Palm fruits; manufacturing process;; sensory quality; zomi; palm oil
[1]. Wicke, B., Sikkema, R., Dornburg, V., & Faaij, A. (2011). Exploring land use changes and the role of palm oil production in Indonesia and Malaysia. Land use policy, 28(1), 193-206.
[2]. Dubois, V., Breton, S., Linder, M., Fanni, J., & Parmentier, M. (2007). Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential. European Journal of Lipid Science and Technology, 109(7), 710-732.
[3]. M'baye, B. K., Alouemine, S. O., Lô, B. B., & Bassene, E. (2012). Etude de l'effet de la température sur les huiles alimentaires en mauritanie: Dosage des indices de peroxyde. Revue Ivoirienne des Sciences et Technologie, 19, 26-33.
[4]. Fasina, O. O., Hallman, H., Craig-Schmidt, M., & Clements, C. (2006). Predicting temperature-dependence viscosity of vegetable oils from fatty acid composition. Journal of the American Oil Chemists' Society, 83(10), 899. https://doi.org/10.1007/s11746-006-5044-8.
[5]. Sridhar, M. K., & AdeOluwa, O. O. (2009). Palm oil industry residues. In Biotechnology for agro-industrial residues utilisation (pp. 341-355). Springer, Dordrecht..