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

N. F. M. Idrus and W. Zzaman and T. A. Yang and A. M. Easa and M. S. Sharifudin and B. W. Noorakmar 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 2092-6456

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URL: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC60495...

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:	T Technology > TP Chemical technology > TP1-1185 Chemical technology > TP670-699 Oils, fats, and waxes
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	SITI AZIZAH BINTI IDRIS -
Date Deposited:	29 Nov 2021 16:07
Last Modified:	29 Nov 2021 16:07
URI:	https://eprints.ums.edu.my/id/eprint/31269

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