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Title of Journal: J Food Sci Technol

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Abbravation: Journal of Food Science and Technology

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Springer India

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DOI

10.1016/j.aeue.2010.02.017

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0975-8402

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Oxidative stability chemical composition and orga

Authors: Azhari Siddeeg Wenshui Xia
Publish Date: 2015/06/12
Volume: 52, Issue: 12, Pages: 8172-8179
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Abstract

Seinat seed oil was blended with peanut oil for the enhancement of stability and chemical characteristics of the blend The physicochemical properties relative density refractive index free fatty acids saponification value iodine value and peroxide value of seinat seed and peanut oil blends in ratios 955 8515 3070 and 5050 proportions were evaluated as well as oxidative stability index deferential scanning calorimetric DSC characteristics and tocopherols content Results of oil blend showed that there was no negative effect by the addition of seinat seed oil to peanut oil and also had decreased percentages of all saturated fatty acids except stearic acid conversely increased the levels of unsaturated fatty acids As for the sensory evaluation the panelist results showed that seinat seed oil blends had no significant differences p  005 in all attributes except the purity The results indicated that the blending of seinat seed oil with peanut oil had also increased the stability and tocopherols content As Sudan is the first producer of seinat oil blending of seinat seed oil with traditional oil like quality and may decrease the consumption of other expensive edible oils

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  2. Optimization of Rabadi -like fermented milk beverage using pearl millet
  3. Selection of process parameters for producing high quality defatted sesame flour at pilot scale
  4. Physical properties of ebony seed ( Pithecellobium flexicaule ) and functional properties of whole and defatted ebony seed meal
  5. Chemical composition of Nigella sativa L. seed extracts obtained by supercritical carbon dioxide
  6. Optimization of enzymatic hydrolysis of guar gum using response surface methodology
  7. Rheological and physical properties of camel and cow milk gels enriched with phosphate and calcium during acid-induced gelation
  8. Effects of hydrocolloids as texture improver in coriander bread
  9. Kinetic study of enzymatic hydrolysis of starch isolated from sorghum grain cultivars by various methods
  10. Plastic fats from sal, mango and palm oil by lipase catalyzed interesterification
  11. Enzymatic and non-enzymatic antioxidant potentials of Chlorella vulgaris grown in effluent of a confectionery industry
  12. Optimization of microwave assisted extraction (MAE) and soxhlet extraction of phenolic compound from licorice root
  13. Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix
  14. Drying kinetics and physico-chemical characteristics of Osmo- dehydrated Mango, Guava and Aonla under different drying conditions
  15. Rheological properties of ultrasound treated apple, cranberry and blueberry juice and nectar
  16. Effect of supplementation of drumstick ( Moringa oleifera ) and amaranth ( Amaranthus tricolor ) leaves powder on antioxidant profile and oxidative status among postmenopausal women
  17. Quality of rusks prepared by incorporation of concentrated whey
  18. Horse gram- an underutilized nutraceutical pulse crop: a review
  19. Biological activities of fructooligosaccharide (FOS)-containing Coix lachryma-jobi Linn. extract
  20. Antifungal efficacy of plant essential oils against stored grain fungi of Fusarium spp.
  21. Phytase activity in brown rice during steeping and sprouting
  22. Quantitative descriptive analysis and principal component analysis for sensory characterization of Indian milk product cham-cham
  23. Effects of removal of surface proteins on physicochemical and structural properties of A- and B-starch isolated from normal and waxy wheat
  24. Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods
  25. Comparative analysis of phytochemical profile, antioxidant activities and foam prevention abilities of whole fruit, pulp and seeds of Emblica officinalis
  26. A study on monitoring of frying performance and oxidative stability of virgin coconut oil (VCO) during continuous/prolonged deep fat frying process using chemical and FTIR spectroscopy
  27. Chlorophyll and total phenolic contents, antioxidant activities and consumer acceptance test of processed grass drinks
  28. Effects of multiple freezing (−18 ± 2 °C) and microwave thawing cycles on the quality changes of sea bass ( Dicentrarchus labrax )
  29. Antioxidant, DNA protective efficacy and HPLC analysis of Annona muricata (soursop) extracts
  30. Shelf-life study of Indian traditional food based nutraceutical (oryzanol) enriched instant mixes Bhath-OZ and Upma-OZ
  31. Date canning: a new approach for the long time preservation of date
  32. Chemical composition, antioxidant and antibacterial properties of Bene ( Pistacia atlantica subsp. mutica) hull essential oil
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  35. In vitro physicochemical, phytochemical and functional properties of fiber rich fractions derived from by-products of six fruits
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  40. Evaluation of maize flour incorporated vermicelli for nutritional, sensory and storage quality
  41. Optimization of ultrasound-assisted-extraction of porcine placenta water-soluble proteins and evaluation of the antioxidant activity
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  44. Stability of oryzanol fortified biscuits on storage
  45. Searching trans -resveratrol in fruits and vegetables: a preliminary screening
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  47. Application of chitosan for improvement of quality and shelf life of table eggs under tropical room conditions
  48. Kinetics of thermal softening of cassava tubers and rheological modeling of the starch
  49. Effect of incorporation of corn byproducts on quality of baked and extruded products from wheat flour and semolina
  50. Shelf life and storage stability of spray-dried bovine colostrum powders under different storage conditions
  51. Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips
  52. Formation of volatiles and fattyacids of therapeutic importance in the probiotic Lactobacillus plantarum LPcfr adapted to resist GIT conditions
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  54. Evaluation of the proximate, fatty acid and mineral composition of representative green, brown and red seaweeds from the Persian Gulf of Iran as potential food and feed resources
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  57. Ultrasound treatment: effect on physicochemical, microbial and antioxidant properties of cherry ( Prunus avium )
  58. Optimization of ingredients for formulating a diabetic dietary supplement
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  60. Application of ultrasound to microencapsulation of coconut milk fat by spray drying method
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