Table 2.
Effect of different drying methods on the physicochemical properties of oil palm fruit mesocarp.
| Sample | Acid value (mgKOH/g) | Free fatty acid (%) | Titratable acidity (%) | Peroxide value (meq/kg) | pH @25.60°C |
|---|---|---|---|---|---|
| TTOD | 3.00 ± 0.10b | 1.5 ± 0.11b | 0.35 ± 0.00a | 3.28 ± 0.21bc | 5.13 |
| DTOD | 3.92 ± 0.13cd | 1.97 ± 0.12cd | 1.06 ± 0.03d | 3.35 ± 0.28c | 5.28 |
| TSD | 7.05 ± 0.19e | 3.55 ± 0.20e | 0.53 ± 0.01b | 17.81 ± 0.98e | 4.48 |
| DSD | 8.83 ± 0.39f | 4.44 ± 0.03f | 1.07 ± 0.02d | 7.08 ± 0.03d | 4.61 |
| TOD | 2.53 ± 0.03ab | 1.27 ± 0.02ab | 0.53 ± 0.01b | 3.37 ± 0.86c | 5.56 |
| DOD | 4.12 ± 0.07d | 2.07 ± 0.06d | 0.35 ± 0.01a | 2.08 ± 0.14a | 5.57 |
| TFD | 2.17 ± 0.05a | 1.09 ± 0.04a | 1.06 ± 0.01d | 1.92 ± 0.02a | 5.73 |
| DFD | 3.52 ± 0.36c | 1.77 ± 0.04c | 0.71 ± 0.01c | 2.48 ± 0.13abc | 5.24 |
| TC | 2.20 ± 0.03a | 1.11 ± 0.02a | 0.54 ± 0.00b | 2.25 ± 0.45ab | 5.48 |
| DC | 4.17 ± 0.42d | 2.10 ± 0.30cd | 0.52 ± 0.00b | 3.35 ± 0.51c | 5.2 |
Values represent mean ± SD of at least three replicates. Means in the same column with the same superscript are not significantly different (p > 0.05). TTOD: tenera traditional oven dried; DTOD: dura traditional oven dried; TSD: tenera solar dried; DSD: dura solar dried; TOD: tenera oven dried; DOD: dura oven dried; TFD: tenera freeze dried; DFD: dura freeze dried; TC: tenera control; DC: dura control.