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| Effect of roasting conditions on physicochemical properties andfatty acid composition of chia seed oil |
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| DOI：10.12166/j.zgyz.1003-7969/2019.11.003 |
| KeyWord:roasting condition chia seed oil physicochemical property fatty acid composition |
| FundProject:江苏省重点研发计划项目(BE2016635) |
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| Abstract: |
| The chia seed oil was obtained by roasting and pressing chia seed, and the effect of temperature and prolonging of roasting time of roasting on the physicochemical properties and fatty acid composition of chia seed oil were discussed. The results showed that with the increasing of roasting temperature and time, the oil color deepened, acid value, peroxide value and K232、K268 increased and roasting at 180 ℃ for more than 50 min was significantly different from other conditions(p<0.05), roasting conditions had no significant effect on fatty acid composition. Therefore, chia seed should not be roasted at high temperature, and it is recommended that roasting time should be less than 50 min at 180 ℃. |
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