Pecan walnut (Carya illinoinensis (Wangenh.) K. Koch) oil quality and phenolic compounds as affected by microwave and conventional roasting
Küçük Resim Yok
Tarih
2017
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
SPRINGER INDIA
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this study, the effects of conventional and microwave roasting on phenolic compounds, free acidity, peroxide value, fatty acid composition and tocopherol content of pecan walnut kernel and oil was investigated. The oil content of pecan kernels was 73.78% for microwave oven roasted at 720 W and 73.56% for conventional oven roasted at 110 A degrees C. The highest free fatty acid content (0.50%) and the lowest peroxide value (2.48 meq O-2/kg) were observed during microwave roasting at 720 W. The fatty acid profiles and tocopherol contents of pecan kernel oils did not show significant differences compared to raw samples. Roasting process in microwave oven at 720 W caused the reduction of some phenolic compounds, while the content of gallic acid exhibited a significant increase.
Açıklama
Anahtar Kelimeler
Pecan walnut, Kernel, Roasting, Microwave, Oil content, Phenolic compounds
Kaynak
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
54
Sayı
13
