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

Idrus, Nor Faadila Mohd; Zzaman, Wahidu; Yang, Tajul A.; Easa, Azhar Mat; Sharifudin, M. S.; Noorakmar, B.W.; Jahurul, M.H.A.

doi:10.1007/s10068-017-0132-0

Cited by 26 publications

(21 citation statements)

References 31 publications

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“…Superheated steam roasting and hot smoking methods have been used for preserving the fish products. Superheated steam roaster is a cooking appliance that has been widely used in food industries as it has some added advantages, such as good texture and appearance of food products (Hamada et al, 2006), reduced food oxidation (Idrus et al, 2017), improved product quality, shortened cooking time, and increased energy efficiency (Alfy, Kiran, Jeevitha, & Hebbar, 2014). Superheated steam roaster provides various cooking process systems, such as defrosting, broiling, roasting, and steaming.…”

Section: Introductionmentioning

confidence: 99%

Effect of steaming and hot smoking treatment combination on the quality characteristics of hagfish (Myxine glutinosa)

Tirtawijaya

Park

Won

et al. 2020

J Food Process Preserv

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The hagfish (Myxine glutinosa), an eel‐shaped demersal fish, is a potential protein source with a distinctive flavor. Additionally, the consumption of hagfish is believed to exert aphrodisiac activity. This study attempted to evaluate the effect of steaming and hot smoking treatment combination on the quality characteristics of hagfish under optimal conditions. There was a significant increase in the sensory attributes such as color, taste, aroma, and texture of processed hagfish (p < .05). Cooking the hagfish with this combination resulted in acceptable physicochemical and microbial properties. Additionally, the processed hagfish exhibited good nutritional value with high contents of protein (10.8 g), fat (5.4 g), carbohydrate (12.1 g), and calorie (140.2 kcal/100 g). The processed product can maintain its quality for 22 days at 10°C. These results indicated that the ready‐to‐eat hagfish can be an alternative for healthy consumption of processed food and for the diversification of processed marine products. Practical applications Conventional foods are increasingly popular as they are ready‐to‐eat and simple to cook. The quality and nutritional value of these foods are important for the production process. Our study revealed that steaming in superheated steam roaster (SS) and hot smoking (HS) treatment combination improved the quality characteristics of hagfish meat, a popular fish in Korea. We optimized the temperature and duration of steaming and smoking for cooking hagfish. The processed hagfish exhibited acceptable sensory properties and marketable physicochemical and microbial properties. Our investigation resulted in a shelf‐life improvement of the new ready‐to‐eat seafood product. The results of this study revealed that treating the hagfish with the combination of SS and HS can preserve its quality for 22 days when stored at 10°C. Hence, this study establishes the procedures for preparing this product, which can be readily marketed.

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Section: Introductionmentioning

confidence: 99%

Effect of steaming and hot smoking treatment combination on the quality characteristics of hagfish (Myxine glutinosa)

Tirtawijaya

Park

Won

et al. 2020

J Food Process Preserv

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“…Rapeseed oil, in comparison with other oils, contains the highest amount of linolenic acid (10–13%) [ 4 , 8 ]. In other oils, the percentage of this valuable acid is low (0–2%) [ 4 , 9 , 10 , 11 , 12 ]. In addition, it comprises about 20–26% linoleic acid in its composition [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Oxidative Stability of Selected Edible Oils

et al. 2018

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The aim of the study was to examine and compare oxidative stability of refined (peanut, corn, rice bran, grapeseed, and rapeseed) oils. The oils were subject a Schaal Oven Test (temperature 63 ± 1 °C) and a Rancimat test (temperature 120 °C) and their stability was compared at the 1st and 12th month of storage. Changes in the peroxide (PV) and anisidine (AnV) values in the thermostat test were the fastest in rapeseed oil and grapeseed oil. The best quality was preserved by peanut and corn oils both in the first and the twelfth month of storage. The induction times for the rice bran, corn, peanut, and rapeseed oils were similar from 4.77 h to 5.02 h in the first month and from 3.22 h to 3.77 h in the twelfth month. The shortest induction times were determined for grapeseed oil: 2.4 h and 1.6 h, respectively. A decrease of oxidative stability of about 30% was found in all the oils after 12 months of storage. The PV of 10, determined in the thermostat and Rancimat tests, were achieved at the latest in corn oil and the fastest in rice bran oil.

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“…The acid value is extremely lower than Idrus et al 16 achieved. Lipase in cells can hydrolyze triglyceride to free fatty acids.…”

Section: Effect Of Thermal Pretreatments On Acid Value and Peroxide Vmentioning

confidence: 56%

Combination of thermal pretreatment and alcohol‐assisted aqueous processing for rapeseed oil extraction

et al. 2019

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BACKGROUND The alcohol‐assisted aqueous extraction processing (AAEP) of oil has many advantages such as no need for demulsification and relative low cost compared with enzymatic aqueous extraction processing (EAEP). Three kinds of thermal pretreatments including dry‐heating, wet‐heating and soak‐heating followed by the AAEP of rapeseed oil were investigated. RESULTS Both soak‐heating and wet‐heating had a higher contribution rate to oil yield than dry‐heating due to the enhancement of heat transfer rate owing to the high moisture content in the rapeseed cells. However, oil from soak‐heated rapeseeds showed a much lower level on peroxide value (0.41 mmol kg−1) than that of wet‐heated rapeseeds (5.23 mmol kg−1). In addition, transmission electron microscopy images illustrated that promoting effects of soak‐heating and wet‐heating on oil release were attributed to the coalescence of oil bodies. A relative low concentration of alcohol solution as an extraction medium, the highest oil recovery of 92.77% was achieved when ground rapeseeds (mean particle size: 21.23 µm) were treated with 45% (v/v) alcohol for 2 h at 70 °C and pH 9.0. Both the acid value and the peroxide value are lower than the commercial oil produced by extrusion and hexane extraction. Furthermore, the oil produced from AAEP also had higher content of tocopherols and lower content of trans‐fatty acids than the commercial oil. CONCLUSION AAEP of oil from soak‐heated rapeseeds is a promising alternative to conventional oil extraction methods. © 2019 Society of Chemical Industry

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

Cited by 26 publications

References 31 publications

Effect of steaming and hot smoking treatment combination on the quality characteristics of hagfish (Myxine glutinosa)

Effect of steaming and hot smoking treatment combination on the quality characteristics of hagfish (Myxine glutinosa)

Oxidative Stability of Selected Edible Oils

Combination of thermal pretreatment and alcohol‐assisted aqueous processing for rapeseed oil extraction

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