|
| Effects of roasting and wet-heating pretreatment on quality characteristics of five vegetable oils |
| |
| DOI： |
| KeyWord:roasting wet-heating vegetable oil sensory quality, fatty acid volatile component microcomponent |
| FundProject:青海省企业研究转化与产业化专项（2021-NK-C19） |
| Author Name | Affiliation | | LI Yingxia1, WANG Jinying1, DONG Guoxin1, LEI Feng1,
SU Xuemin2, BAI Qin2, CHEN Xia1 | 1.College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China
2.Qinghai Tongda Oil Processing Co. , Ltd. , Haidong 810500, Qinghai, China |
|
| Hits: 1944 |
| Download times: 1888 |
| Abstract: |
| To effectively improve the quality of oils, flaxseed, rapeseed, peanut, sesame and sunflower seed were used as raw materials, they were pretreated by roasting and wet-heating and pressed to produce oil, and the effects of roasting and wet-heating pretreatment on sensory quality, physicochemical indexes, main components, volatile components and micronutrient components of five vegetable oils were studied. The results showed that roasting and wet-heating pretreatment had effects on the sensory quality and physicochemical indexes of the five vegetable oils. Overall, sensory quality was improved, but the acid value and peroxide value increased by roasting and wet-heating pretreatment.Roasting and wet-heating pretreatment had no significant effects on the composition of fatty acids and triglycerides (p＞0.05). A total of 82 volatile compounds were detected in five vegetable oils. The content of thioside degradation products significantly increased in rapeseed oil, and heterocyclic compounds significantly increased in sunflower seed oil after roasting and wet-heating pretreatment. Roasting and wet-heating pretreatment could effectively increase the total phenol content in vegetable oils, especially wet-heating pretreatment sesame oil, which was 1.9 times of that in untreated oil. The VE content in roasting and wet-heating pretreatment sunflower seed oil increased by 127% and 19.2%, respectively compared with untreated oil, but they had no significant effect on the VE content of other vegetable oils (p＞0.05). In summary, roasting and wet-heating pretreatment is an ideal pretreatment technology for oilseed to improve the nutritional quality and sensory quality of vegetable oil without affecting the physicochemical quality of the oils. |
| View full text View/Add Comment Download reader |
| Close |
|
|
|
