Effects of roasting on physico-chemical properties and fatty acid concentration of different edible oil-seeds
- 1Mustard Research and Promotion Consortium, New Delhi, India
- 2Mustard Research and Promotion Consortium, New Delhi, India
- 3Mustard Research and Promotion Consortium, New Delhi, India
Res.J.chem.sci., Volume 8, Issue (5), Pages 19-28, May,18 (2018)
The purpose of the present study was to explore the influence of heating on the composition of different oil seeds and concerning the changes of fatty acid profile (FA), as well as Physico-chemical (PC). Four types of oil-seeds were roasted and milled for analysis. These are ground nut (GN), linseed (LN), brown mustard (BM) and yellow mustard (YM). As a result, roasting of these seeds, bring out some changes in total fat content (%), as well as change in fatty acid profile of the extracted oils. The de-oiled cake analysis also revealed nutritional values change in crude fiber (%), total ash (%), crude protein (%), total carbohydrates (%), and Energy (kcal) that were attributable to the non-roasted. Furthermore, chemical analysis of the extracted oils has demonstrated no significant increase in acid value (AV), iodine value (IV), refractive index (RI), and saponification value (SV), after roasting for 10 minutes. The iodine values of the oils were also increased (P<01.5), whereas, fatty acid profiles of all oilseeds got affected differentially.
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