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Microwave treatment of groundnut (Arachis hypogaea): extractability and quality of oil and its relation to lipase and lipoxygenase activity.

Ramesh, M. and Haridas Rao, P. and Ramadoss, C. S. (1995) Microwave treatment of groundnut (Arachis hypogaea): extractability and quality of oil and its relation to lipase and lipoxygenase activity. Lebensmittel Wissenschaft und Technologie, 28 (1). 96-99, 13 ref..

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Abstract

The microwave (MW) treatment of groundnuts for different periods (30 to 360 s) indicated that treatment for a short period of 30 s increased the oil recovery from 276 ± 12 to 300 ± 17 mLIkg, then decreasing relatively when subjected to longer period of treatment i.e. 360 s. In general, oil recovered from MW-treated samples showed higher free fatty acid content and peroxide value, when compared to oil recovered from untreated sample. The storage of oil at 27°C for 70 d showed a greater increase in free fatty acids in the samples treated for shorter period of up to 120 s, whereas the PV showed a greater increase after longer periods of MW treatment. The oil extracted from the sample MW-treated for more than 180 s had an undesirable dark colour. The protein extractability decreased to 58 ± 1 glkg from 84 ± 2 glkg in 360-S MW-treated groundnut. A gradual decrease in the activity of the enzymes lipoxygenase and lipase was observed with an increase in the period of MW treatment resulting in an inactivation of 35 ± 0.3 and 78 ± 0.1% respectively for 300-s MW-treated groundnut.

Item Type: Article
Uncontrolled Keywords: EXTRACTION-; FRUITS-; GROUNDNUT-OILS; MICROWAVES-; OILS-; PEANUTS-; PROCESSING-; SEEDS-; VEGETABLE-PRODUCTS
Subjects: 600 Technology > 08 Food technology > 33 Nuts
600 Technology > 08 Food technology > 06 Preservation and Storage > 05 Microwave heating
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Apr 2012 03:36
Last Modified: 30 Apr 2012 03:36
URI: http://ir.cftri.com/id/eprint/7887

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