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M. Y. Jung, D. S. Choi and J. W. Ju, “A Novel Technique for Limitation of Acrylamide Formation in Fried and Baked Corn Chips and in French Fries,” Journal of Food Science, Vol. 68, No. 4, 2003, pp. 1287-1290. doi:10.1111/j.1365-2621.2003.tb09641.x

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• TITLE: Optimization of Incorporation Conditions of Renealmia battenbergiana Extract in Refined Bleached Deodorized (RBD) Palm Olein

  AUTHORS: Isaac Williams Ofosu, Samuel Y. Oppong, Ibok Oduro

  KEYWORDS: Palm Olein; Optimization; Aromatic Extract

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.8, August 7, 2012

  ABSTRACT: Incorporation of R. battenbergiana extract in refined bleached deodorized (RBD) palm olein was optimized using a full factorial design. The treatment included three factors (i.e. extracting temperature, time and extract-oil concentration) varied at three levels each (i.e. 25℃ - 65℃, 0.5 - 1.5 h and 1% - 5%). The responses used to optimize the design runs were antioxidant properties as well as the red and blue color content of the residual oils. The results from the preliminary RBD palm olein analyses showed that the product was fresh in terms of the quality indices % FFA, peroxide value, iodine value and color. There was a significant difference (p