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| Optimization of citric acid-assisted hydration degumming of cold pressed tiger nut (Cyperus esculentus L.) oil and its quality change analysis |
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| DOI： |
| KeyWord:cold pressed tiger nut oil citric acid hydration degumming oil quality |
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| Author Name | Affiliation | | SUN Heyi1,2,3, SONG Chunli1,2,3, REN Jian1,2,3, SUN Tianying1,2,3 | 1.College of Food and Bioengineering, Qiqihar University, Qiqihar 161006,Heilongjiang,China
2.Heilongjiang Engineering Research Center of Corn Staple Food Industrialization, Qiqihar 161006, Heilongjiang, China
3.Heilongjiang Key Laboratory of Corn Deep Processing Theory and Technology, Qiqihar 161006, Heilongjiang, China |
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| Abstract: |
| In order to provide reference for the refining of tiger nut (Cyperus esculentus L.) oil, citric acid-assisted hydration degumming method was used for the degumming of cold pressed crude tiger nut oil. The degumming conditions were optimized through single-factor experiment and orthogonal experiment. The changes of physicochemical indexes, fatty acid composition and content and main functional group structure of tiger nut oil before and after degumming were analyzed. The results showed that the optimal degumming conditions were determined as follows: citric acid mass fraction 45%, citric acid dosage 0.25%(based on the mass of oil), water dosage 3%(based on the mass of oil), temperature 40℃, acid reaction time 30 min. Under these conditions, the degumming rate was 71.49%. The acid value and peroxide value of degummed oil met the state edible vegetable oil standard. Brightness (L*) and yellow degree (b*) values of degummed oil increased, while red degree (a*) value decreased. The citric acid-assisted hydration degumming process had no significant effects on the fatty acid saturation, fatty acid composition and main functional group structure of tiger nut oil. In summary, the citric acid-assisted hydration degumming process can improve the quality of tiger nut oil and has a great application prospect in food industry. |
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