Effect of superheated-steam roasting on physicochemical properties of peanut (Arachis hypogea) oil

• المؤلفون الرئيسيون: Idrus, N.F.M., Zzaman, W ., Yang, T.A ., Easa, A .M., Sharifudin, M.S., Noorakmar, B W., Md Jahurul Haque Akanda
• التنسيق: مقال
• اللغة: English; English
• منشور في: Springer Netherlands 2017
• الموضوعات: QK710-899 Plant physiology
• الوصول للمادة أونلاين: https://eprints.ums.edu.my/id/eprint/31125/2/Effect%20of%20superheated%20steam%20roasting%20on%20physicochemical%20properties%20of%20peanut%20%28Arachis%20Hypogaea%29%20oil.pdf; https://eprints.ums.edu.my/id/eprint/31125/5/Effect%20of%20superheated%20steam%20roasting%20on%20physicochemical%20properties%20of%20peanut%20%28Arachis%20Hypogaea%29%20oil_ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/31125/; https://link.springer.com/article/10.1007/s10068-017-0132-0; https://doi.org/10.1007/s10068-017-0132-0

Peanut (Arachis hypogaea) is an important source of protein and lipid globally. The effect of superheated-steam roasting on quality of peanut oil was evaluated based on physicochemical quality parameters. Three roasting temperatures (150, 200, and 250°C) were used for different periods of roasting t...