POTENTIAL USES OF PEANUT OIL AND ITS MEAL | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 23, Volume 78, Issue 1, March 2000, Page 309-320 PDF (2.5 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2000.321686 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| SIMONE Y. AZIZ; FYKA E. EL-SAID | ||||
| Food Technology Research Institute, Agriculture Research Center, Giza, Egypt | ||||
| Abstract | ||||
| Peanut is widely spread in Egypt, especially all the reclaimed areas in which it shows a high yield crop. Peanut kernels contain abou SO% oil which upon extraction leads to a moderate price oil. the extracted peanut oil stability as measured by the Rancimat test, was 21.5 hours at 100°C. Peanut oil used for frying for up to 24 hours was less abused than the continuous heating which showed high detenorations in refractve index, peroxide value and the polar substances. The recorded panel taste score of (9.0) showed that the fried potato chips for up to 12 hours had a golden colour, favourable taste, crispy, and crunchy. The peanut flavour was not retained at the frying temperature. The prepared dipping salad had a high palatiblity for its pleasant teste, colour and the homogenized texture. The prepared peanut cookies had a new unusual sweet peanut taste and flavour which had a high score for the overall acceptablity. | ||||
| Keywords | ||||
| Peanut oil; Oxidation stability; Frying; Heating | ||||
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