สกัดน้ำมันโอเมก้า 3 และ 6 สูง ด้วยเทคนิคความดันสูงและการพัฒนาแป้งโปรตีนสูง จากถั่วดาวอินคา (Plukenetia volubilis)

Abstract

This study aims to development of flour high protein from sacha inchi and extraction of oil containing high omega 3 and 6 by using high pressure technique. The supercritical carbon dioxide extraction of sacha inchi at 35 °C, 150 bar for 120 minute was showed the highest oil content 30.23±0.99 %, Linoleic acid (C18:2,Omega-6) was 39.33 % and Linolenic acid (C18:3,ALA,Omega-3) was 48.81 %. The development of dietary supplement with a high content of essential fatty acids omega 3 and 6 were packed in a bottle of 42 grams, 60 capsules.The production cost is 170 baht/bottle. The bagasse of sacha inchi after extraction oil can be used to a high-protein flour in commercial. Steamed and dried sacha inchi nuts at a temperature of 35 ° C for 72 hours, color rating, smell, appearance. All samples were accepted by panel with a score of 7.37±0.15 and can be used in bakery products. The production cost 35.50 baht/bag and the selling price 159 baht/bag will be get a profit 83.50 baht/bag.