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Oléagineux, Corps Gras, Lipides. Volume 13, Number 4, 297-302, Juillet-Août 2006, Fondamental

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Author(s) : Hilaire Macaire Womeni, Robert Ndjouenkeu, César Kapseu, Michel Parmentier, Jacques Fanni

Summary : The effect of some processing parameters (thickness of kernels, kernels to butter mass ratio, temperature and duration of frying) on the acid and peroxide values and the melting properties of shea butter was studied during deep fat frying of shea kernels (Butyrospermum parkii). The results showed that the frying of kernels results in low acidic butters fulfilling commercial criteria of acidity. The increase of the frying temperature increased the peroxide value. The thermograms of butters from fried kernels dispayed a peak intermediate to both typical peaks of shea butter. The melting enthalpy of this peak increased with increasing the temperature and the duration of frying. The best frying conditions to preserve the quality of shea butter are: kernel thickness 2-6 mm\; frying temperature 140-150 °C, kernel to butter mass ratio 0,04-0,06 and duration of frying less than 10 minutes.

Keywords : Butyrospermum parkii, shea butter, deep fat frying dehydration, quality