Effect of superheated-steam roasting on physicochemical properties of peanut (Arachis hypogea) oil
Peanut (Arachis hypogaea) is an important source of protein and lipid globally. The effect of superheated-steam roasting on quality of peanut oil was evaluated based on physicochemical quality parameters. Three roasting temperatures (150, 200, and 250°C) were used for different periods of roasting t...
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| Format: | Article |
| Language: | English English |
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Springer Netherlands
2017
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| Online Access: | https://eprints.ums.edu.my/id/eprint/31125/2/Effect%20of%20superheated%20steam%20roasting%20on%20physicochemical%20properties%20of%20peanut%20%28Arachis%20Hypogaea%29%20oil.pdf https://eprints.ums.edu.my/id/eprint/31125/5/Effect%20of%20superheated%20steam%20roasting%20on%20physicochemical%20properties%20of%20peanut%20%28Arachis%20Hypogaea%29%20oil_ABSTRACT.pdf |
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| author | Idrus, N.F.M. Zzaman, W . Yang, T.A . Easa, A .M. Sharifudin, M.S. Noorakmar, B W. Md Jahurul Haque Akanda |
| author_facet | Idrus, N.F.M. Zzaman, W . Yang, T.A . Easa, A .M. Sharifudin, M.S. Noorakmar, B W. Md Jahurul Haque Akanda |
| author_sort | Idrus, N.F.M. |
| collection | UMS |
| description | Peanut (Arachis hypogaea) is an important source of protein and lipid globally. The effect of superheated-steam roasting on quality of peanut oil was evaluated based on physicochemical quality parameters. Three roasting temperatures (150, 200, and 250°C) were used for different periods of roasting time and the obtained results were compared with those of conventional roasting. At 250°C, superheated-steam roasted peanuts yielded more oil (26.84%) than conventionally roasted peanuts (24.85%). Compared with conventional roasting, superheated-steam roasting resulted in lower oil color, peroxide, p-anisidine, free fatty acid, conjugated diene and triene, and acid values and higher viscosity and iodine values in the roasted peanut oil. These values were significantly different from each other (p˂0.05). The fatty acids in roasted peanut oils were affected by roasting temperature and time for both the roasting modes. The superheated-steam technique can be used to roast peanuts while maintaining their favorable characteristics. |
| first_indexed | 2024-03-06T03:12:10Z |
| format | Article |
| id | ums.eprints-31125 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2024-03-06T03:12:10Z |
| publishDate | 2017 |
| publisher | Springer Netherlands |
| record_format | dspace |
| spelling | ums.eprints-311252021-11-23T01:54:52Z https://eprints.ums.edu.my/id/eprint/31125/ Effect of superheated-steam roasting on physicochemical properties of peanut (Arachis hypogea) oil Idrus, N.F.M. Zzaman, W . Yang, T.A . Easa, A .M. Sharifudin, M.S. Noorakmar, B W. Md Jahurul Haque Akanda QK710-899 Plant physiology Peanut (Arachis hypogaea) is an important source of protein and lipid globally. The effect of superheated-steam roasting on quality of peanut oil was evaluated based on physicochemical quality parameters. Three roasting temperatures (150, 200, and 250°C) were used for different periods of roasting time and the obtained results were compared with those of conventional roasting. At 250°C, superheated-steam roasted peanuts yielded more oil (26.84%) than conventionally roasted peanuts (24.85%). Compared with conventional roasting, superheated-steam roasting resulted in lower oil color, peroxide, p-anisidine, free fatty acid, conjugated diene and triene, and acid values and higher viscosity and iodine values in the roasted peanut oil. These values were significantly different from each other (p˂0.05). The fatty acids in roasted peanut oils were affected by roasting temperature and time for both the roasting modes. The superheated-steam technique can be used to roast peanuts while maintaining their favorable characteristics. Springer Netherlands 2017 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/31125/2/Effect%20of%20superheated%20steam%20roasting%20on%20physicochemical%20properties%20of%20peanut%20%28Arachis%20Hypogaea%29%20oil.pdf text en https://eprints.ums.edu.my/id/eprint/31125/5/Effect%20of%20superheated%20steam%20roasting%20on%20physicochemical%20properties%20of%20peanut%20%28Arachis%20Hypogaea%29%20oil_ABSTRACT.pdf Idrus, N.F.M. and Zzaman, W . and Yang, T.A . and Easa, A .M. and Sharifudin, M.S. and Noorakmar, B W. and Md Jahurul Haque Akanda (2017) Effect of superheated-steam roasting on physicochemical properties of peanut (Arachis hypogea) oil. Food Science and Biotechnology, 26. pp. 911-920. ISSN 1226-7708 (P-ISSN) , 2092-6456 (E-ISSN) https://link.springer.com/article/10.1007/s10068-017-0132-0 https://doi.org/10.1007/s10068-017-0132-0 https://doi.org/10.1007/s10068-017-0132-0 |
| spellingShingle | QK710-899 Plant physiology Idrus, N.F.M. Zzaman, W . Yang, T.A . Easa, A .M. Sharifudin, M.S. Noorakmar, B W. Md Jahurul Haque Akanda Effect of superheated-steam roasting on physicochemical properties of peanut (Arachis hypogea) oil |
| title | Effect of superheated-steam roasting on physicochemical properties of peanut (Arachis hypogea) oil |
| title_full | Effect of superheated-steam roasting on physicochemical properties of peanut (Arachis hypogea) oil |
| title_fullStr | Effect of superheated-steam roasting on physicochemical properties of peanut (Arachis hypogea) oil |
| title_full_unstemmed | Effect of superheated-steam roasting on physicochemical properties of peanut (Arachis hypogea) oil |
| title_short | Effect of superheated-steam roasting on physicochemical properties of peanut (Arachis hypogea) oil |
| title_sort | effect of superheated steam roasting on physicochemical properties of peanut arachis hypogea oil |
| topic | QK710-899 Plant physiology |
| url | https://eprints.ums.edu.my/id/eprint/31125/2/Effect%20of%20superheated%20steam%20roasting%20on%20physicochemical%20properties%20of%20peanut%20%28Arachis%20Hypogaea%29%20oil.pdf https://eprints.ums.edu.my/id/eprint/31125/5/Effect%20of%20superheated%20steam%20roasting%20on%20physicochemical%20properties%20of%20peanut%20%28Arachis%20Hypogaea%29%20oil_ABSTRACT.pdf |
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