Edible Oil Cakes

Sivaramakrishnan, Swetha; Gangadharan, Dhanya

doi:10.1007/978-1-4020-9942-7_13

Cited by 13 publications

(12 citation statements)

References 65 publications

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“…It is also one of the richest sources of nonphytate phosphorus. Due to its all-year availability, competitive price and high protein content, RPC has received attention as a possible feed component for livestock and aquaculture [ 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

Linking Expansion Behaviour of Extruded Potato Starch/Rapeseed Press Cake Blends to Rheological and Technofunctional Properties

et al. 2021

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In order to valorise food by-products into healthy and sustainable products, extrusion technology can be used. Thereby, a high expansion rate is often a targeted product property. Rapeseed press cake (RPC) is a protein- and fibre-rich side product of oil pressing. Although there is detailed knowledge about the expansion mechanism of starch, only a few studies describe the influence of press cake addition on the expansion and the physical quality of the extruded products. This study assessed the effect of RPC inclusion on the physical and technofunctional properties of starch-containing directly expanded products. The effect of starch type (native and waxy), RPC level (10, 40, 70 g/100 g), extrusion moisture content (24, 29 g/100 g) and barrel temperature (20–140 °C) on expansion, hardness, water absorption, and solubility of the extrudates and extruder response was evaluated. At temperatures above 120 °C, 70 g/100 g of RPC increased the sectional and volumetric expansion of extrudates, irrespective of starch type. Since expansion correlates with the rheological properties of the melt, RPC and RPC/starch blends were investigated pre- and postextrusion in a closed cavity rheometer at extrusion-like conditions. It was shown that with increasing RPC level the complex viscosity |ƞ*| of extruded starch/RPC blends increased, which could be linked to expansion behaviour.

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Section: Introductionmentioning

confidence: 99%

Linking Expansion Behaviour of Extruded Potato Starch/Rapeseed Press Cake Blends to Rheological and Technofunctional Properties

et al. 2021

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“…There is a wide variety of cooking oils from plant sources such as olive oil, palm oil, soybean oil, rapeseed oil, corn oil, peanut oil and other vegetable oils, extracted from the seed or fruit of the plant. Vegetable oil has one of the highest trade shares (40%) of the production of all agricultural commodities [ 23 ]. Major producers and exporters of oilseeds are the USA, Canada, Australia, Brazil and the EU.…”

Section: Edible Oil and The Oil Cakesmentioning

confidence: 99%

“…Globally, the crushing of oilseeds into oil cakes or oil meals and oil dominates total usage. The international edible oil cake market is primarily dominated by soybean cake, rapeseed cake, groundnut cake, sunflower cake, cottonseed cake, copra cake, etc., [ 23 ]. The demand for crush will increase faster than other uses, and by 2028, around 90% of soybean and 86% of world production of other oilseeds will be crushed [ 22 ].…”

Section: Edible Oil and The Oil Cakesmentioning

confidence: 99%

“…Depending on the pre-processing like removal of hulls, the fibrous outer covering enclosing the seed (dehulling) and mode of oil extraction, the chemical composition of oil cakes varies. For example, the mechanically pressed oil cakes contain more residual oil than the oil cakes produced by solvent extraction method [ 23 ]. The chemical compositions of some of the major global oil cakes mostly generated during solvent extraction method are shown in the Table 2 .…”

Section: Edible Oil and The Oil Cakesmentioning

confidence: 99%

“…Approximately 15% of carbohydrates in soybeans are oligosaccharides like sucrose and raffinose. In addition, small quantities of anti-nutrients such as lectins, saponins and phytates were reported in soybean cakes [ 23 ]. The rapeseed oil cake has comparable amino acid balance as that of soybean cake.…”

Section: Edible Oil and The Oil Cakesmentioning

confidence: 99%

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A critical review on biogas production from edible and non-edible oil cakes

Mohanty

Rout

Dubey

et al. 2021

Biomass Conv. Bioref.

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The circular economy is at the core of sustainable development. The generation of biogas from the massive quantity of agricultural waste biomass is one of the critical drivers of the circular economy. Biogas has enormous renewable energy potential and has multitudes of applications in today’s energy-intensive society. Oil cakes, a known Agri-waste, are the by-product of oil processing, and are rich in nutrients. The edible oil cakes mostly have been used as a cattle feed; however, non-edible oil cakes do not find many applications. Their production is continuously escalating as non-edible oils are increasingly used in biodiesel production. Recently, there is a lot of emphasis on biogas production from these oil cakes. This paper reviews in detail biogas production from both edible and non-edible oil cakes. Chemical composition and various other applications of the cakes are also reviewed in brief. The survey illustrates that multiple parameters such as inoculum sources, co-digestion and reactor design affect the biogas production. All those factors, along with biogas upgrading and the economy of the process, are reviewed. Finally, future research opportunities are suggested to improve the viability of the biogas production from oil cakes.

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