Department of Processing Technology, Oils & Fats, Sime Darby Research Sdn. Bhd.
Published: May 2018
AI Article Synopsis
Article Abstract
The impact of microwave roasting on the thermooxidative degradation of perah seed oil (PSO) was evaluated during heating at a frying temperature (170°C). The roasting resulted significantly lower increment of the values of oxidative indices such as free acidity, peroxide value, p-anisidine, total oxidation (TOTOX), specific extinctions and thiobarbituric acid in oils during heating. The colour L* (lightness) value dropped gradually as the heating time increased up to 12 h, whereas a*(redness) and b* (yellowness) tended to increase. The viscosity and total polar compound in roasted PSO was lower as compared to that in unroasted one at each heating times. The tocol retention was also high in roasted samples throughout the heating period. The relative contents of polyunsaturated fatty acids (PUFAs) were decreased to 94.42% and saturated fatty acids (SFAs) were increased to 110.20% in unroasted sample, after 12 h of heating. On the other hand, in 3 min roasted samples, the relative contents of PUFAs were decreased to 98.08% and of SFAs were increased to 103.41% after 12 h of heating. Outcome from analyses showed that microwave roasting reduced the oxidative deteriorations of PSO during heating.
This study addresses the alterations in nutrients [calcium, iron, and vitamins C and E (VC and VE, respectively)] and cordycepin content, alongside its sensory appeal in Cordyceps militaris, subjected to five distinct cooking methods: boiling, steaming, roasting, microwaving, and deep-frying. A comparative analysis showed the notable decline in nutrient content across most cooking methods excluding deep-frying. In notable contrast, the content of VE was substantially amplified during deep-frying, thereby emphasizing its value in preserving nutrients.
Heat pretreatment plays a crucial role in affecting the quality, colour and aroma of camellia oil during the extraction process. This study aimed to investigate the effects of steaming, stir-frying, roasting, microwave and infrared treatment on the flavour and physicochemical quality of camellia seeds. The results indicated that, compared with unpretreated samples, the heat-pretreated ones exhibited increased oil content and browning degree, imparting a caramel colour with toasty and nutty flavours.
Thua nao, a traditional Thai fermented soybean, offers a unique aroma and nutritional value. However, fresh thua nao cannot be stored for long periods due to its high in water activity (a). This study examined the effects of various drying methods, including natural sun drying and machine drying methods, namely hot air, microwave vacuum (MIC), and vacuum drying on the qualities of dried black soybean thua nao.
College of Food Engineering, Harbin University of Commerce, Heilongjiang Provincial Key Laboratory of Cereals and Comprehensive Processing of Cereal Resources, Harbin, Heilongjiang 150028, China. Electronic address:
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