|
| Effects of microwave pretreatment on storage stability of tiger nut and lipid concomitant content of its oil |
| |
| DOI： |
| KeyWord:tiger nut microwave pretreatment storage stability acid value lipase activity lipid concomitant |
| FundProject:中国农业科学院科技创新工程（CAAS-ASTIP-2021-OCRI）；支持企业技术创新发展项目（2021BLB151） |
| Author Name | Affiliation | | DENG Shujun1,2,3，HAO Qin1,2,3，WAN Chuyun2,3，
GUO Tingting2,3, WEI Chunlei2,3 | 1.College of Food Science and Engineering，Wuhan Polytechnic University, Wuhan 430023,
China
2.Oil Crops Research Institute, Chinese Academy of Agricultural Sciences,
Wuhan 430062, China
3.Oil Crops and Lipids Process Technology National &
Local Joint Engineering Laboratory, Wuhan 430062, China |
|
| Hits: 2292 |
| Download times: 2560 |
| Abstract: |
| In order to improve the storage stability of tiger nut, the tiger nut was pretreated by microwave and stored at low temperature (4 ℃) and room temperature (20-31 ℃), and the indicators′ change including moisture content and lipase activity of tiger nut, and acid value and peroxide value of its oil were studied. Meanwhile, the fatty acid composition and lipid concomitant content of tiger nut oil were investigated. The results showed that during the storage at room temperature or low temperature, the moisture content, lipase activity of tiger nut and acid value, peroxide value of its oil showed an increasing trend, and microwave pretreatment could significantly reduce the moisture content and lipase activity of tiger nut, and acid value of tiger nut oil. After storage for 120 d at low or room temperature, the acid value of oil from tiger nut treated with the microwave power of 704 W for 270 s was less than 4 mgKOH/100 g, which was significantly lower than the control group, still met the requirements of the national standard (GB 2716-2018). The microwave pretreatment couldn′t affect the fatty acid composition of tiger nut oil, however, rendered the content of tocopherol and total phenol of tiger nut oil to a higher level, reaching their highest at 400 W for 270 s and 704 W for 210 s, respectively, which were 41.70 mg/100 g and 10.21 mg/100 g. After microwave pretreatment, the sterol content of the tiger nut oil was lower than the control group, but the sterol retention rate was above 73.05%. In a word, microwave pretreatment positively impacts the storage safety and the dissolution of lipid concomitant of tiger nut oil. |
| View full text View/Add Comment Download reader |
| Close |
|
|
|
