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- Title
Improved of color properties on Sardinella lemuru oil during adsorbent refining using magnesol xl.
- Authors
Suseno, S. H.; Tajul, A. Y.; Nadiah, W. A.; Noor, A. F.
- Abstract
Magnesol XL concentration (0.5, 1, 3 and 5%), heating temperature (25, 50, 70 and 90 °C) and time (5, 10, 15 and 20 mnt) during purification to the color properties (Lightness L*, redness a* and yellowness b*) of Sardinella lemuru oil were evaluated. Purification using Magnesol XL in any condition effectively increase the L* and a* value but reduced the b* value of the lemuru oil. Highest L* value (96.57) was achieved at the treatment temperature 90 °C, 5 % level of Magnesol XL concentration and 5 minutes process. Lowest a* value (more green color) was obtained at treatment 70 °C temperature, 5% level of concentration and 15 minutes, then lowest b* value was obtained at treatment 90 °C temperature, 5 % concentration and 5 minutes process. All the refined lemuru oil's result had a hue angle higher than 90° representing the light greenish-yellow color.
- Subjects
SARDINELLA lemuru; HEATING; TEMPERATURE; GREEN; YELLOW; COLOR
- Publication
International Food Research Journal, 2012, Vol 19, Issue 4, p1383
- ISSN
1985-4668
- Publication type
Article