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Effect of heat on the yield and physico-chemical characteristics of oil and protein from groundnut.

Varna, T. N. R. and Kumar, A. N. (1968) Effect of heat on the yield and physico-chemical characteristics of oil and protein from groundnut. Journal of Food Science and Technology, 5 (2). 69-70, 6 ref..

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Abstract

Lipids extracted with petroleum ether or chloroform-methanol from (i) whole kernels and (ii) powdered kernels which had both been heated at 100 degree C for 1, 3, 7 and 11 days were analysed for yield of oil, peroxide value, I value, thiobarbituric acid and colour. N-solubility, P and available lysine were determined in the oil-free meal. Yield and characteristics of oil and protein from (i) and (ii) differed, depending on the method of extraction and time of heating. The authors drew the following conclusions: the quality of oil and protein is affected during processing by the physical state of association of protein, lipid and other components, the extents of contact with air and application of heat; deterioration of oil is not directly proportional to the extent of heat applied; the loss of available lysine occurs only in (ii) heated for 7 and 11 days, (not observed in (i)).

Item Type: Article
Uncontrolled Keywords: HEAT-; Effect of heat on yield of /oil; protein/ from ground nut; YIELD-; OILS-; Effect of heat on yield of /oil/ from ground nut; PROTEINS-; Effect of heat on yield of /protein/ from ground nut; PEANUTS-
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 19 Lipids-oils/fats
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 05 Nuts
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Jun 2016 09:47
Last Modified: 08 Jun 2016 09:47
URI: http://ir.cftri.com/id/eprint/7425

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