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1 – 10 of 593Jiraporn Sirison, Awika Rirermwong, Nattawadee Tanwisuit and Taviyaporn Meaksan
The purpose of this paper is to develop a new salad cream formulation from a mixture of tofu and coconut oil for replacement of egg yolk and soy oil, respectively.
Abstract
Purpose
The purpose of this paper is to develop a new salad cream formulation from a mixture of tofu and coconut oil for replacement of egg yolk and soy oil, respectively.
Design/methodology/approach
A salad cream formulation mainly composing of edible oil, egg and vinegar was formulated. Ratios of egg yolk and soy oil were replaced by tofu and coconut oil, respectively. The formulated salad creams were determined for pH, color, viscosity, protein and fat. Sensory acceptances of formulated products was evaluated by using a seven-point hedonic scale test and untrained panelists (n=30). The formulated salad creams were stored in a refrigerator for 14 days and determined for pH, color and viscosity.
Findings
The results showed that the formulated salad creams using the mixture of 50 percent tofu and 50 percent egg yolk (RE) by weight of egg yolk ratio in control presented 4.25+0.01 of pH which was comparable to control. The highest scores in the sensory test were obtained in the formula using 37 percent coconut oil by weight of salad cream. The formulated salad creams using tofu and coconut oil (REC) presented 4.42+0.03 of pH, 4.25+0.05 cm. of viscosity, and 87.36+0.44 (L), −1.13+0.04 (a), 16.32+0.22 (b) of color values. Protein and fat contents were 4.79 and 27.59 percent (w/w) in the REC, respectively. After storage under refrigerated, pH, color and viscosity of the modified product were less changed.
Originality/value
Replacement of egg yolk and soy oil with tofu and coconut oil in salad creams was feasible. The REC was less changed in its quality both fresh and after storage. It was accepted in sensory evaluation. The REC could prepare at home and being a food choice for consumers.
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Stefan Mann and Christian Ritzel
Vegetable oils are usually considered commodities. The purpose of this paper is to use disaggregated import data from Switzerland to show two phenomena. The first is that a…
Abstract
Purpose
Vegetable oils are usually considered commodities. The purpose of this paper is to use disaggregated import data from Switzerland to show two phenomena. The first is that a growing high-price segment exists in these markets; the second is that least developed countries (LDC) are usually excluded from the benefits of this niche.
Design/methodology/approach
A detailed quantitative and qualitative analysis for coconut oil is carried out, using fixed effects regressions for the quantitative part and objective hermeneutics for the qualitative part.
Findings
The analysis indicates that prices depend on the quantity imported and on the country of origin and that entrepreneurs outside the LDC attempt to create new niche markets, whereas actors in the bulk markets tend to ignore these niches and to continue relying on LDC.
Social implications
Bulk markets may continue to exist, but the importance of niches is certainly increasing and should be extended to LDC.
Originality/value
It could be shown which market dynamics exist and which of them leave LDC behind.
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The objective of this work is to study the fatty acid profile of coconut oil in the kernel in relation to maturity of the nut and season of fertilization in five selected…
Abstract
Purpose
The objective of this work is to study the fatty acid profile of coconut oil in the kernel in relation to maturity of the nut and season of fertilization in five selected varieties of coconut.
Design/methodology/approach
The coconut oil from the popular cultivars/hybrids were studied in post‐monsoon, pre‐monsoon and monsoon seasons at 7, 8, 10 and 12 months after fertilization.
Findings
Nuts that fertilized in the post monsoon season were found to have higher oil contents. Of the five varieties, COD×WCT had lesser amounts of caprylic, capric and lauric acids and greater amounts of the long chain fatty acids. Though significant differences were observed in fatty acid concentrations in nuts differing in their variety and season of tagging, the trend remained the same.
Originality/value
The study helps to ensure the safety of the usage of coconut oil as dietary oil, from the nature of fatty acids present.
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Chinu Chacko and Rajamohan Thankappan
The purpose of this paper is to compare the effects of repeatedly heated coconut oil, mustard oil and sunflower oil on antioxidant status in cholesterol-fed Sprague Dawley rats.
Abstract
Purpose
The purpose of this paper is to compare the effects of repeatedly heated coconut oil, mustard oil and sunflower oil on antioxidant status in cholesterol-fed Sprague Dawley rats.
Design/methodology/approach
The test oils were heated at 210 ± 10°C for 15 h. Male Sprague Dawley rats were divided into six groups of six animals each. In total, 15% fresh/heated oils and 1% cholesterol were mixed with the experimental diet and fed to the animals for 60 days.
Findings
Chemical analysis revealed that repeated heating of oils resulted in changes in fatty acid composition and elevated lipid peroxidation, the effects being lower in heated coconut oil. Body weight gain significantly decreased in heated coconut oil (p = 0.02), heated mustard oil (p = 0.022) and heated sunflower oil (p = 0.001) fed animals. Malondialdehyde level was significantly increased (p = 0.001) in tissues of heated oils fed animals. Concentration of protein oxidation products was significantly increased (p = 0.001) in heated oils fed animals. Activities of antioxidant enzymes were decreased (p = 0.001) in heated oils fed animals. Total thiols were decreased (p = 0.001) in tissues of animals that were fed heated oils. Animals that were fed heated mustard oil and heated sunflower oil showed lower antioxidant levels and higher oxidation products when compared to those fed heated coconut oil.
Originality/value
Studies comparing the effects of thermally oxidized oils that vary in fatty acid composition are rare. The effects of fresh and heated oils that vary in fatty acid constitution, namely, coconut oil, mustard oil and sunflower oil, in cholesterol-fed rats are studied.
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The purpose of this paper is to investigate applicability of hexagonal boron nitride (h-BN) powder as a solid lubricant additive in coconut oil and to determine the tribological…
Abstract
Purpose
The purpose of this paper is to investigate applicability of hexagonal boron nitride (h-BN) powder as a solid lubricant additive in coconut oil and to determine the tribological behavior of PEEK rubbed with DIN2080 tool steel, under prepared green lubricating condition.
Design/methodology/approach
In this study, tiribological performance of PEEK against the DIN2080 tool steel is investigated with green lubricant. Coconut oil was used as green lubricant and 4 per cent wt. h-BN powder was added as lubricant additive into the coconut oil. Reciprocal pin-plate tribological test were applied under dry, coconut oil and coconut oil+h-BN lubrication condition. Friction coefficients were recorded and wear behavior of the samples investigated by mass loss measurement and topographical inspection of wear track by optical profilometer.
Findings
Using coconut oil as lubricant provided 80 per cent reduction of friction coefficient and 33.4 per cent reduction of wear rate. Addition of h-BN into the coconut oil provide 84 per cent reduction of friction coefficient and 56 per cent reduction of wear rate. The results showed that vegetable oil is promising lubricant for sustainable manufacturing. h-BN serves to increase lubricant performance and decrease wear of the surfaces.
Practical implications
Petrochemical lubricants are one of the major sources of environmental pollution and health hazards. Development and use of environmental and health friendly lubricants support sustainability and reduce wear, friction and energy consumption. With this consciousness, recent studies have focused on green tribology and green lubricants such as vegetable oils, ionic liquid bio-lubricants and bio-based polymers.
Originality/value
In literature study coconut oil was proposed as green lubricant while h-BN powder was proposed as solid lubricant. However, applicability of h-BN powder in coconut oil has not been explored yet. Moreover, wear and friction property of PEEK material with DIN 2080 tool steel pair surface has not been studied yet with green lubricants.
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This paper explores the institutional challenges and opportunities in Fiji's integration into the global value chain. Fiji is naturally endowed with coconut palms across its many…
Abstract
Purpose
This paper explores the institutional challenges and opportunities in Fiji's integration into the global value chain. Fiji is naturally endowed with coconut palms across its many islands. However, the coconut sector remains rudimentary with little value-addition. Coconut products of high-value are now being produced and exported throughout the world. While many coconut producing countries have benefitted from this coconut demand surge, Fiji has been unable to benefit from the international market.
Design/methodology/approach
This study utilizes a mixed-methods approach to analyze the challenges and opportunities. First, an analysis is done on a macro-level at the link between institutional quality and Fiji's export of coconut products. Then, primary data is collected with semi-structured interviews with key stakeholder groups in regions of Fiji. The goal is to gain an understanding of the perceived challenges and opportunities from each actor.
Findings
The empirical results show that institutional quality matters for Fiji's coconut exports. Increased scores in the government effectiveness and voice and accountability indicators enhance coconut exports from Fiji, suggesting that domestic institutions play an important role. Interviews with key actors reveal that communications among each stakeholder group are fragmented. The main institutional actors and the producers have different perceptions of the industry's challenges, thus resulting in different ideas on how to address the issues.
Research limitations/implications
This study is limited by the data availability of coconut production and trade volume of more specific products. Furthermore, due to the transportation and weather constraints during our visit to Fiji, certain parts of the island were not accessible.
Originality/value
This paper uses a mixed-methods approach to assess a specific case study.
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Priyanka Rastogi, Beena Mathur, Shweta Rastogi, V.P. Gupta and Rajeev Gupta
Cooking can adversely affect chemical characteristics of edible oils. The purpose of this paper is to determine biochemical changes due to cooking in commonly used Indian fats and…
Abstract
Purpose
Cooking can adversely affect chemical characteristics of edible oils. The purpose of this paper is to determine biochemical changes due to cooking in commonly used Indian fats and oils through an experimental study.
Design/methodology/approach
Changes in chemical properties of various edible oils [Indian ghee (clarified butter), hydrogenated oil, coconut oil, mustard‐rapeseed oil, groundnut oil, soyabean oil, cottonseed oil and sunflower oil] were studied. Oils were subjected to various cooking methods (shallow frying, sautéing, single deep frying and multiple deep fryings) using an inert substance. Peroxide content was estimated as index of fatty‐acid oxidation, free fatty acids, iodine value for determination of fatty‐acid unsaturation and trans‐fatty acids at baseline and after cooking using colorimetric and gas‐liquid chromatography methods. Three samples were analyzed for each process (n = 144). Significance of change was determined using t‐test.
Findings
There was a significant increase in peroxide content (mEq/L) of Indian ghee from 1.83±0.03 at baseline to 4.5–6.6 by different cooking methods, hydrogenated oil (0.45±0.07 to 1.7–8.5), coconut oil (1.01±0.01 to 3.2–9.2), mustard‐rapeseed oil (0.90±0.01 to 2.1–5.3), groundnut oil (0.96±0.01 to 1.9–3.7), soyabean oil (0.86±0.02 to 1.9–3.4), cottonseed oil (0.71±0.01 to 2.9–6.4) and sunflower oil (1.09±0.01 to 2.3–10.2) (p<0.05). Free fatty acid content (g/100 g) was in undetectable amounts in all the fats at baseline and increased in Indian ghee (0.16–0.22), hydrogenated oil (0.09–0.23), coconut oil (0.09–1.39), mustard‐rapeseed oil (0.07–0.19), groundnut oil (0.09–0.18), soyabean oil (0.06–0.12), cottonseed oil (0.09–0.22) and sunflower oil (0.08–0.13). Trans‐fatty acids increased from 0.1% at baseline to 14.5% after sautéing and shallow frying and 15.8–16.8% after deep frying in hydrogenated oils (p<0.01). The iodine value decreased, indicating a decrease in unsaturated fats, insignificantly. The largest amount of oxidation was observed by shallow frying and free‐fatty‐acid formation by multiple deep frying. Hydrogenated, coconut and sunflower oils were the most susceptible to oxidation and soyabean oil the most resistant. Single deep frying caused the least changes in chemical composition of various fats and oils. Indian cooking practices significantly increase the peroxides, free fatty acids and trans‐fatty acids in edible oils and fats. Single deep frying appears to be the least harmful method and soyabean oil the least susceptible to degradation.
Originality/value
The paper offers an experimental study to determine biochemical changes due to cooking in commonly used Indian fats and oils.
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Joseph S. Ajiboye, Saheed A. Adebayo and Temitayo M. Azeez
The purpose of this paper is to investigate the degree of improvement in mechanical properties of aluminum alloy (AA6063) after processing with equal channel angular extrusion…
Abstract
Purpose
The purpose of this paper is to investigate the degree of improvement in mechanical properties of aluminum alloy (AA6063) after processing with equal channel angular extrusion (ECAE) using four environmentally benign lubricants.
Design/methodology/approach
Aluminum (Al) 6063 bar was annealed at 350°C for 1 hour, machined and cut to billets measuring 14 × 14 × 44 mm3. These specimens for extrusions were machined to the specified dimension to a visibly good finish. The billets were extruded through ECAE die of 14 × 14 mm2 channel cross-section area; the channel angle was 120°; and the angle of the outer arc of the channels was 30°. The punch and container used for the experiment were made of tool steel alloy AISI D2, and were chromium-coated and polished. Four lubricants such as palm, olive, coconut and groundnut oils were used in this study.
Findings
The yield, ultimate tensile strengths (UTS) and the ductility of the material ECAEed with palm oil as lubricant, which gave the least extrusion pressure, produces the maximum yield, UTS and ductility, followed by groundnut oil and coconut oil, while olive oil gave the least yield strength, (UTS) and ductility. However, palm oil and olive oil have better load reduction than other lubricants. Furthermore, from the hardness results, though scattered, all of the points at the tensile strained side of the extrudate lie within a reasonably narrow band, suggesting a high degree of homogeneity and greater hardness value within the rod than the compressive side after being ECAEed.
Originality/value
It is shown in the paper that all the lubricants tested greatly enhanced mechanical properties of Al 6063 and can effectively replace the petroleum-based lubricants used in forging operations.
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The aim of the paper is to examine the renewable energy resources for enhancing a green energy development in the face of energy crisis and climate change, and to explore the…
Abstract
Purpose
The aim of the paper is to examine the renewable energy resources for enhancing a green energy development in the face of energy crisis and climate change, and to explore the prospects for “new” renewable energy sources and the green energy initiatives taken in the Pacific Island countries (PICs).
Design/methodology/approach
The data were collated from a wide variety of sources including policy documents, road maps, reports, research articles on renewable and green energy sources. The methodology adopted was primarily a qualitative one based on a “content analysis”.
Findings
The findings reveal that increasing emphases have been given recently to “new” renewable and green energy sources in the Pacific Island countries as mitigation and adaptation strategies to fuel crisis and climate change. PICs have taken a wide range of green energy initiatives including “biomass”, solar, wind and other non‐traditional renewable energy sources and bio‐fuels development. Prospects for coconut, copra and palm‐oil based bio‐fuels do exist in many PICs. Opportunities for ethanol bio‐fuels also exist especially in Fiji.
Practical implications
Renewable and green energy sources are of practical implications to PICs. There is, however, a greater need for framing sound energy policies by the PICs.
Originality/value
The author has brought out clear linkages between climate change and green energy development and analyzed the importance of new renewable energy sources, especially in PICs. The paper has higher policy relevance and it is of great value in the context of sustainable energy development in PICs.
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Ibrahim Ogu Sadiq, Mohd Azlan Suhaimi, Safian Sharif, Noordin Mohd Yusof and Muhammad Juzaili Hisam
The purpose of this study is to evaluate the potentials of nano-additives in enhancement of oxidation and thermal stability of biolubricants thereby, improving the resistance of…
Abstract
Purpose
The purpose of this study is to evaluate the potentials of nano-additives in enhancement of oxidation and thermal stability of biolubricants thereby, improving the resistance of dispersed nanolubricants to thermal degradation under elevated temperature.
Design/methodology/approach
This study evaluates the oxidation stability and tribological performance of nano-enhanced biolubricants. Graphene and maghemite nanoparticles at 0.1% volume concentration were dispersed into coconut oil. Oxidation stability was analysed using a thermal analyser to understand the effect of nano-additives on thermal degradation of lubricants under increasing temperature. In addition, tribological performance and viscosity of the tested lubricants were evaluated using a four-ball friction tester and viscometer according to American Society for Testing and Materials standards.
Findings
The results reveal that the oxidation stability of biolubricants dispersed with nano-additives improves due to delayed thermal degradation. The nano-enhanced biolubricants’ oxidation onset temperature was delayed by 18.75 °C and 37.5 °C, respectively, for maghemite (MGCO) and graphene (XGCO) nanolubricants. This improvement imparts the performance viscosity and tribological performance positively. For graphene-enhanced nanolubricant, 10.4% and 5.6% were reduced, respectively, in coefficient of friction (COF)and wear scar diameter (WSD), whereas 3.43% and 4.3% reduction in COF and WSD, respectively, for maghemite-enhanced nanolubricant compared with coconut oil. The viscosity index of nanolubricants was augmented by 7.36% and 13.85%, respectively, for maghemite and graphene nanolubricants.
Research limitations/implications
The excellent performance of nanolubricants makes them suitable candidate as sustainable lubricants for machining with regard to environmental benefits and energy saving.
Originality/value
The effect of graphene and maghemite nanoparticles on the oxidation stability and tribological performance of biolubricants has been investigated. It is an original work and yet to be published elsewhere.
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