Iron and phosphorus contents of soybean oil from normal and damaged beans
1974
Evans, C.D. | List, G.R. | Beal, R.E. | Black, L.T.
Analyses of commercial crude soybean oils showed a highly significant correlation of 0.74 between free fatty acid and Fe content. Poor flavour characteristics exhibited by finished oils extracted from damaged beans may be caused in part by a higher free fatty acid and related higher Fe content in crude oils. Source of the increased Fe appears to be both damaged beans and steel processing equipment. Crude oil from damaged beans is 2-10 times higher in Fe than crude oil extractracted from sound beans. Fe appears loosely bound in soybeans, since autoclaving, spontaneous heating in storage, or treating with alcohol increased the level of Fe in laboratory extracted crude oil from 0.2 to more than 1 ppm. Present data do not indicate that Fe and P contents are associated statistically in extracted oils.
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