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Edible oilseeds: Oil and meal-need for quality control.

Gopalakrishna, A. G. (2007) Edible oilseeds: Oil and meal-need for quality control. Beverage and Food World, 34 (1). pp. 42-44.

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Abstract

Edible oilseeds grown in India are classified into two groups: traditional (e.g., groundnut, rapeseed-mustard seed, safflower) and non-traditional (e.g., soybean, sunflower, cottonseed) which have been more recently introduced or promoted as sources of edible oil. The oilseed's oil content determines the most efficient technology used to extract the oil. The expelling process is typically used to extract oil from oilseeds with high oil content(groundnut, rapeseed mustard seed, sunflower); while the solvent extraction process is needed for soybeans, among others, and for oilmeals. Edible oils can be refined (the refining stage) and then further processed into margarine or vanaspati using a hydrogenation process. Oilmeals as well can be processed further to extract the residual oil, leaving a deoiled cake.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Jul 2011 07:00
Last Modified: 04 Jul 2011 07:00
URI: http://ir.cftri.com/id/eprint/10174

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