Effect of superheated-steam roasting on physicochemical properties of peanut (Arachis hypogea) oil

Idrus, N.F.M. and Zzaman, W . and Yang, T.A . and Easa, A .M. and Sharifudin, M.S. and Noorakmar, B W. and Md Jahurul Haque Akanda (2017) Effect of superheated-steam roasting on physicochemical properties of peanut (Arachis hypogea) oil. Food Science and Biotechnology, 26. pp. 911-920. ISSN 1226-7708 (P-ISSN) , 2092-6456 (E-ISSN)

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Abstract

Peanut (Arachis hypogaea) is an important source of protein and lipid globally. The effect of superheated-steam roasting on quality of peanut oil was evaluated based on physicochemical quality parameters. Three roasting temperatures (150, 200, and 250°C) were used for different periods of roasting time and the obtained results were compared with those of conventional roasting. At 250°C, superheated-steam roasted peanuts yielded more oil (26.84%) than conventionally roasted peanuts (24.85%). Compared with conventional roasting, superheated-steam roasting resulted in lower oil color, peroxide, p-anisidine, free fatty acid, conjugated diene and triene, and acid values and higher viscosity and iodine values in the roasted peanut oil. These values were significantly different from each other (p˂0.05). The fatty acids in roasted peanut oils were affected by roasting temperature and time for both the roasting modes. The superheated-steam technique can be used to roast peanuts while maintaining their favorable characteristics.

Item Type: Article
Keyword: Peanut oil , Superheated steam , Conventional roasting , Physicochemical properties , GC
Subjects: Q Science > QK Botany > QK1-989 Botany > QK710-899 Plant physiology
Department: FACULTY > Faculty of Food Science and Nutrition
Depositing User: SAFRUDIN BIN DARUN -
Date Deposited: 23 Nov 2021 09:54
Last Modified: 23 Nov 2021 09:54
URI: https://eprints.ums.edu.my/id/eprint/31125

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