scholarly journals Effects of different baking techniques on the quality of walnut and its oil

2021 ◽  
Vol 72 (2) ◽  
pp. e406
Author(s):  
B.K. Niu ◽  
T.M. Olajide ◽  
H.A. Liu ◽  
H. Pasdar ◽  
X.C. Weng
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Peroxide Value ◽  
Chemical Properties ◽  
Acid Value ◽  
Walnut Oil ◽  
Aroma Components ◽  
Baking Conditions

The baking conditions of walnut kernels were optimized based on different cultivars and baking methods. The influence of the different baking techniques on the chemical properties of walnut oils was determined. The results showed that acid value, peroxide value and induction period (IP) all significantly increased in the baked samples compared to the unbaked ones. The highest increase in IP was from 6 to 17 h indicating that baking can improve the oxidative stability of walnut oils and prolong their shelf-life. Several aroma components increased after baking. However, among the different baking conditions, the strongest aroma in walnut oil was observed after baking was done for 20 min with sucrose (107%) at 153 ℃. Nevertheless, baking had little effect on the fatty acid composition of walnuts.

scholarly journals PERBEDAAN SUHU PENGOLAHAN DENGAN METODE STEAM JACKETED SEDERHANA TERHADAP MUTU MINYAK DARI LIMBAH KEPALA IKAN MACKEREL Different Processing Temperatures of Simple Steam Jacketed Method toward Quality of Crude Fish Oil from Head Wasteof Mackerel

2016 ◽  
Vol 11 (2) ◽  
pp. 78
Author(s):  
Rukmana Rahayu Lestari ◽  
Ratna Ibrahim ◽  
Putut Har Riyadi
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Fish Oil ◽  
Iodine Value ◽  
Peroxide Value ◽  
Acid Value ◽  
Omega 3 ◽  
Oil Processing ◽  
Omega 6

ABSTRAK   Proses pengolahan minyak ikan kasar dengan metode steam jacketed di salah satu perusahaan pengolahan hasil perikanan menggunakan bahan baku campuran limbah padat pengalengan ikan Mackerel dengan suhu yang tinggi 90-100 °C menghasilkan produk yang belum memenuhi persyaratan mutu minyak ikan secara nasional. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan suhu pengolahan minyak ikan kasar ≤ 85 °C dari kepala ikan Mackerel tanpa insang dengan metode steam jacketed sederhana terhadap mutu produknya serta untuk mengetahui suhu dan lama waktu pengolahan yang menghasilkan minyak ikan kasar yang memenuhi persyaratan mutu secara nasional maupun internasional. Materi penelitian berupa kepala ikan Mackerel tanpa insang. Penelitian dilakukan dengan metode eksperimental laboratoris. Percobaan dirancang dengan Rancangan Percobaan Kelompok dengan perlakuan suhu berbeda (85 °C, 75 °C, dan 65 °C). Masing-masing perlakuan diulang tiga kali. Variabel mutu yang diamati adalah asam lemak bebas, bilangan peroksida, bilangan iod, kadar air, rendemen dan nilai sensori, serta uji profil asam lemak untuk produk yang terbaik. Data dianalisis menggunakan ANOVA dan perbedaan diantara perlakuan diuji dengan Uji Tukey. Hasil penelitian menunjukkan bahwa perbedaan suhu pengolahan minyak ikan kasar dari kepala ikan Mackerel tanpa insang dengan metode steam jacketed sederhana memberikan pengaruh berbeda nyata terhadap nilai asam lemak bebas, bilangan peroksida, bilangan iod, dan rendemen, tetapi tidak menyebabkan perbedaan nyata terhadap nilai sensori. Mutu produk terbaik yaitu produk yang diolah pada suhu 65 °C selama 20 menit, produk tersebut mengandung asam lemak omega-3 dan omega-6.   Kata kunci: Kepala ikan Mackerel, Minyak ikan kasar, Steam jacketed sederhana     ABSTRACT  The process of crude fish oil processing using the steam jacketed method in a fish product processing company which uses the raw material of solid mixed waste of canned Mackerel at 90-100 °C result in the products which have not fulfilled the requirement of national fish oil quality. The purpose of this research is to figure out the effect of processing temperature difference in the processing of crude fish oil below or at 85 °C from gill-less Mackerel fish head using the simple steam jacketed method on the quality of the processing products. This research is also intended to figure out the temperature and duration for the processing which produces the crude fish oil to fulfill both national and international quality standard.The research materials were gill-less Mackerel fish heads. The research was conducted using laboratory experimental method. The experiments were designed into Randomized Block Design with difference temperatures (85 °C, 75 °C, and 65 °C). Each of the temperature treatments was made in triplicate. The quality variables to be observed were free fatty acid value, peroxide value, iodine value, moisture content, yield and sensory value. The quality variables which made the best treatment was then tested using the fatty acid profile test for the best crude fish oil product. The data obtained were analyzed using ANOVA, and the difference among the treatments were tested using HSD test.The research result showed that the temperature difference in crude fish oil processing from gill-less Mackerel fish heads using the simple steam jacketed method gave significantly different effect on free fatty acid value, peroxide value, iodine value, and yield. However, did not give significantly different effect on sensory value. The best product quality was obtained from the product which was processed at 65 °C for 20 minutes, the product contains fatty acid omega-3 and omega-6. Keywords: Crude fish oil, Mackerel fish head, Simple steam jacketed method

scholarly journals The effect of corn or beet pulp silage supplemented diet on production parameters, oxidative stability of muscles and fatty acid composition of abdominal fat in geese

2017 ◽  
Vol 17 (3) ◽  
pp. 887-902 ◽  
Author(s):  
Małgorzata Karwowska ◽  
Małgorzata Grabowicz ◽  
Joanna Stadnik ◽  
Piotr Szterk ◽  
Zenon Bernacki ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Sugar Beet ◽  
Oxidative Stability ◽  
Basal Diet ◽  
Abdominal Fat ◽  
Sugar Beet Pulp ◽  
Production Parameters ◽  
Beet Pulp

Abstract The aim of this study was to assess the production parameters of White Koluda® geese fed with a corn or beet pulp silage supplemented diet. The oxidative stability of breast and thigh muscles during frozen storage and the fatty acid composition of abdominal fat were also investigated. Measurements were carried out on a total of 42 geese of the White Koluda® W31 strain that were divided into three experimental groups: group I (control) - basal diet, group II - basal diet with corn silage addition, group III - basal diet with pressed beet pulp silage addition. Diets containing ad libitum maize silage or sugar beet pulp silage supplemented with a limited amount of commercial diets, significantly reduced BW (about 9%) and ADG (about 27%) of birds compared to the control group in the 14th week of rearing. Feeding corn or sugar beet pulp silage to geese did not affect pH values, heme iron content, colour parameters but decreased lipid oxidation values in muscles 3 days after slaughter. The abdominal fat of geese fed with the pressed beet pulp silage supplemented diet was characterized by a significantly higher content of myristic and linoleic acid and a lower content of oleic acid. In conclusion, feeding geese with limited amount of commercial mixtures supplemented with maize or sugar beet pulp silages may be recommended primarily for increasing financial efficiency in White Koluda® geese farms but also for improving the quality of goose carcasses, due to their low fat and high quality of meat.

Lipid Oxidative Stability of Reconstituted Partially Defatted Peanuts1

1981 ◽  
Vol 8 (1) ◽  
pp. 13-15 ◽  
Author(s):  
M. Adnan ◽  
C. J. Argoudelis ◽  
E. Rodda ◽  
J. Tobias
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Acid Composition ◽  
Peroxide Value ◽  
Tocopherol Content ◽  
Oil Extraction ◽  
The Stability

Abstract Changes in tocopherol content, peroxide value and fatty acid composition were measured during storage of reconstituted partially defatted peanuts. These values were compared with those of unreconstituted partially defatted peanuts, whole peanuts and the corresponding oils. Reconstitution effectively inactivated the enzyme lipoxygenase and was destructive on tocopherols, particularly α- tocopherol. The stability of the oil during storage, as measured by the peroxide value, is much greater within the peanuts than in the corresponding extracted oil. No changes in fatty acid composition could be observed in reconstituted partially defatted peanuts. A need for immediate reconstitution following mechanical oil extraction could not be demonstrated as both products had equal oxidative stability.

Effect of Container Type on the Quality of Extra Peanut Oil

2012 ◽  
Vol 550-553 ◽  
pp. 1937-1940
Author(s):  
Xiao Li Liu ◽  
Ke Gang Wu ◽  
Xiang Hua Chai ◽  
Hong Peng Yu ◽  
Lin Chen ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Saturated Fatty Acid ◽  
Peroxide Value ◽  
Storage Period ◽  
Quality Characteristics ◽  
Peanut Oil ◽  
Pet Bottles ◽  
Container Type

The effects of packaging container on quality characteristics of peanut oil were investigated in this paper. Peanut oils were stored in two containers respectively: folding Polyethylene terephthalate (PET) bottles and common PET bottles. Peroxide value (PV), tocopherol and fatty acid composition of peanut oils were determined after 9 weeks of storage. Results showed that the PV of peanut oils in folding PET containers was significantly less than that of common PET bottle during storage period. The decrease extent of unsaturated and saturated fatty acid of peanut oils in folding PET containers was less than that of common PET sample. The degradation speed of fatty acid could be restrained by folding PET container. α-, and δ-tocopherol losses of peanut oil in the folding PET container were significantly reduced.

scholarly journals Effects of roasting and boiling on the yield, quality and oxidative stability of extracted soya bean oil

2018 ◽  
Vol 1 (2) ◽  
Author(s):  
Samuel Kofi Tulashie 1 ◽  
Francis Kotoka ◽  
Amponsah Preko Appiah 1 ◽  
Philip Awuah 2 ◽  
Bright K.A. Baiden 3
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Thermal Treatment ◽  
Oxidative Stability ◽  
Peroxide Value ◽  
Treatment Time ◽  
Acid Value ◽  
Soya Bean ◽  
Oil Yield ◽  
Yield Quality

In this study, the effect of roasting and boiling on the yield and oxidative stability of soya beanoil was investigated. The oil was soxhlet extracted and the oxidative stability was determined bythe free fatty acid value, acid value and peroxide value. The results showed that the oil yield, freefatty acid value, acid value and peroxide value were significantly affected by roasting, boiling,and the thermal treatment time. The percentage oil yield in the control oil sample was 18.51%,which increased to 20.24% and 20.73% after boiling and roasting respectively, at 40mins. Thecorresponding free fatty acid and the peroxide value of the control oil sample were 0.14% and2.04 meqO2/kg, which increased to 0.82% and 6.60 meqO2/kg by roasting, and 0.47% and 5.62meqO2/kg by boiling respectively. Thus the oil yield, free fatty acid value, peroxide value, andacid value increased with increasing roasting and boiling time.The results indicate that roasting provides a higher oil yield than boiling, but boiled oil hashigher oxidative stability than roasted oil.

scholarly journals Effect of deep-fat frying on chemical properties of edible vegetable oils used by senegalese households

2014 ◽  
Vol 14 (66) ◽  
pp. 9418-9438
Author(s):  
A Diop ◽  
◽  
SO Sarr ◽  
S Ndao ◽  
M Cissé ◽  
...  
Keyword(s):  
Vegetable Oils ◽  
Peroxide Value ◽  
Chemical Properties ◽  
Acid Value ◽  
Frying Oil ◽  
Peanut Oil ◽  
Deep Fat Frying ◽  
Chemical Parameter ◽  
Polar Components

Deep -fat frying performed at high temperatures under atmospheric pressure is a common method of preparing dishes in Senegalese culinary practices. This operation can lead to deterioration of physical, chemical, nutritional and sensory properties of oil, which affects its frying performance. It also results in the production of volatile products such as aldehydes and non volatile fraction which remains in the frying medium. Some of these remaining products have been implicated in producing adverse health effects. Highly oxidized oils may also produce polyaromatic hydrocarbons, which have carcinogenic effect. This work was intended to evaluate the effect of frying on chemical properties of edible vegetable oils. Frying process was applied to meat, fish and potatoes in Senegalese culinary conditions. Ten (10) oil samples, each of three different brands , were purchased from wholesalers and retailers in different neighborhoods of Dakar. The samples were subjected to frying at 220°C for 40 min and then oils were withdrawn in amber bottles samples of which were taken for analysis. Acid value, peroxide value and total polar components were used to evaluate the quality of these oils after initial determination of the iodine value and the moisture and volatile matter content . Acid value increased after 40 min of frying and values ranged from 0.62 to 1.08 mg/kg after frying fish, while those for meat and potatoes ranged from 0.39 to 0.73 and 0.37 to 0.51 mg/kg, respectively. Peroxide value increased slightly for peanut oil (A) and sharply for peanut oil (B) and sunflower oil (C). Frying fish led to high values of total polar components whereas those obtained after frying meat and potatoes during 40 min did not exceed 15.27% except for peanut oil (A). Therefore , frying affects chemical parameter values of edible vegetable oils, which increase at a level depending on the product to be fried. A sharp Total Polar components increase was obtained after frying fish using the three types of oil with values exceeding, sometimes, the maximum level set by the Codex Alimentarius Commission. This latter chemical parameter is considered a good indicator of overall quality of frying oil. Thus in Senegalese culinary practices where frying oil is often re - used in families with low -income, such a situation may lead to significant sanitary risks. In view of these results, investigations need to be extended to other types of oil marketed in Senegal.

scholarly journals Chemical quality of extracted oil and sensory quality of vacuum fried jackfruit (Artocarpus heterophyllus Lam.) pulp as influenced by frying cycle

2019 ◽  
pp. 130-141
Author(s):  
Jason Braga ◽  
Lorina Galvez ◽  
Roberta Lauzon ◽  
Yan Diczbalis
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Peroxide Value ◽  
Oil Quality ◽  
Coconut Oil ◽  
Acid Value ◽  
State University ◽  
Frying Cycle ◽  
Post Hoc

Oil quality is important in the production of quality and safe fried food products. This study aimed to assess the quality of oil extracted from vacuum-fried jackfruit pulp products and the fried products at Visayas State University (VSU), Baybay City, Leyte, Philippines, with the coconut oil used until 20 frying cycles. The percent free fatty acid (FFA), acid value (AV) and peroxide value (PV) of the oil extracted from the product (1st, 5th, 10th, 15th & 20th frying cycle vacuum-fried jackfruit pulp) was determined employing titrimetric method. Quality descriptions and acceptability of the product were obtained through sensory evaluation, following standard protocols. Data were subjected to analysis of variance for significance and post hoc test to compare means. Results revealed that the increase of the frying cycle significantly (p≤0.05) increased the peroxide value, while no significant effect was noted with free fatty acid and acid values. Aroma, taste and general acceptability of the product were significantly affected by the increase in number of frying cycle of oil due to the quality changes of the oil being used. No significant effect was observed for color and texture acceptability with frying cycle. Generally, acceptability of the product decreased with increasing frying cycle. The oil can be recycled at least 10 frying cycles to produce quality and safe vacuum-fried jackfruit product for the consuming public. The reusing of oil provides cost effectiveness in the vacuum-fried jackfruit processing.

scholarly journals Fatty acid composition of swine fat when using different feedstuffs in diets

2021 ◽  
Vol 23 (96) ◽  
pp. 19-22
Author(s):  
N. Chyzhanska ◽  
A. Polishchuk
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Chemical Properties ◽  
Human Diet ◽  
Quality Of Products ◽  
Physical And Chemical

Human health is largely determined by the influence of environmental factors, including the quality of foodstuff. Nutrition is one of the most important factors, so the application of modern knowledge about the energy value and fatty acid composition of basic foods, as well as the organization of a rational diet of people on this basis can significantly improve it. This article analyses data on the fatty acid composition of fat when using different feedstuffs in swine diets. The use of additives in animal diets in order to increase their productivity affects the quality of products, in particular the fatty acid composition of swine fat, which influences the physical and chemical properties and technological properties of food products. The role of saturated and polyunsaturated fatty acids in human and animal bodies, which play an extremely important role in metabolism, is described. The data on their content in fat and swine products as the main source of these substances in the human diet are summarised. The importance of a balanced intake of polyunsaturated fatty acids in the human diet is discussed, which contributes to the prevention of various diseases, and a review of the results of studies on the effect of various feedstuffs on the fatty acid composition of swine products is given, since the content of individual fatty acids that are not synthesised in the animal body is affected by feed quality and the presence of fatty acids in lipids of feed, which determine the quality of human foods.

Sign in / Sign up

Export Citation Format

Share Document