Influence of thermal treatment on oxidative stability of virgin naked pumpkin seed oil | Uticaj termičke obrade na oksidativnu stabilnost devičanskog ulja semena tikve Golice
2010
Vujasinović, V., Fabrika biljnih ulja i masti Vital, Vrbas (Serbia) | Dimić, E., Tehnološki fakultet, Novi Sad (Serbia) | Romanić, R., Tehnološki fakultet, Novi Sad (Serbia) | Takači, A., Tehnološki fakultet, Novi Sad (Serbia) | Nikolovski, Z., Fabrika za preradu uljarica a.d. VicroriaOil, Šid (Serbia) | Šarac, V., Fabrika za preradu uljarica a.d. VicroriaOil, Šid (Serbia)
The topic of this study is the influence of thermal treatment of the naked Olinka pumpkin seeds on oxidative stability of the oil processed by hydraulic press. The thermal processing-roasting of particular quantities of ground seed before pressing was done at the temperature of 90 to 130 deg C during 40 and 50 minutes. The results proved that the roasting of seeds has a positive influence on oxidative stability of oil. What was also determined is the linear correlation between induction period and roasting temperature with a strong coefficient of correlation. At the same time, the roasting of the seed ensures a higher transition of phospholipids and phenolic compounds that are proved to contribute to better stability and a higher nutritive value of the oil.
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