Influence of thermal treatment of pumpkin seed Cucurbita pepo L. on nutritive value and oxidative stability of oil. [Doctoral dissertation] | Uticaj termičke obrade na nutritivnu vrednost i oksidativnu stabilnost ulja semena uljane tikve golice Cucurbita pepo L.. Doktorska disertacija
2011
Vujasinović, V.B.
Pumpkin seed oil is one of the specialty oils produced only by mechanical procedure and can be classified in the group of functional food products. This oil is very attractive (interesting) for the consumers first of all for its characteristic flavor, high nutritive value and proved beneficial effect on health. The aim of investigations in the scope of this thesis was to characterize the sensoric-nutritive quality and oxidative stability of cols pressed and virgin pumpkin seed oils from the market, to investigate the effect (influence) of heat treatment of seed quality, nutritive value and stability of virgin pumpkin seed oil and to define the sensory characteristic and stability of cold pressed pumpkin seed oil. Aiming to characterize the oil, a number of cold pressed and virgin pumpkin seed oil samples, randomly taken from the domestic and foreign market, were investigated (analyzed). The basic characteristics and most important qualitative differences between these two categories of oils produced applying different technologies were defined. Both types of pumpkin seed oils are produced from the same raw material, however, they differ significantly regarding a number of quality, and especially sensory properties (taste, odor, flavor and color), so the consumers may become embarrassed. Investigating the influence of different heat treatment of seed, it was found that the roasting of ground material before the pressing affects significantly the quality characteristics and stability of virgin oil. The heat treatment of ground seed at temperature 90 to 130 deg C, for 30 to 70 min, showed different influence on sensory quality, content of bioactive components and oxidative stability of oil, exhibiting both negative and positive effect.
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