EFFECT OF GROWTH OF Aspergi/ s niger AND Penicillium sp ON THE OIL CONTEN AND FATTY ACIDS COMPOSITION OF STORED SOYB AN SEEDS | ||||
Journal of Food and Dairy Sciences | ||||
Article 5, Volume 27, Issue 9, September 2002, Page 6051-6062 PDF (788.06 K) | ||||
Document Type: Original Article | ||||
DOI: 10.21608/jfds.2002.256858 | ||||
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Authors | ||||
M. M. Rabie,1; T. S. M. Shady2; Hoda A. E. EI-Shazli3 | ||||
1Food Industries Dept., Fac. of Agric., Mansoura Univ., Mansoura, Egypt. | ||||
2Mlcrobiol. Dept., Soli, Water and Envi10n. Res. Institute, Agrlc. Res. Center, Giza, Egypt | ||||
3Fat and Oil Res. Dept., Food Techn. Res. Institute, Agrlc. Res. Center, Giza, Egypt. | ||||
Abstract | ||||
Uninoculated and inocula led soybeen seeds with, Asp < /em>ergillus niger and Penuicilliulll sp, slored at different temperatures. different levels of moisture and storage limes were analyzed. The results showed !hal soybean oil content and iodine value were decreased in the seed inoculated with Asp < /em>ergillus niger and Penicillium sp and stored al 5 and 30°C. respectively. Oil content of the seed inoculated with A. niger was decreased sharply til an those found in other ones. As the protongation of the storage period as well 8S with the raising of stcrage temperature and moisture content %. iodine value and oil content were decreased to great amount. In contrast. free fally acid increased greatly, in the inoculated seeds stored at Ihe same conditions. which. palmatic (C6:0). stearic (C 16:0) and otele acids (C 18:1) were increased sharply. While, sharply decreased were obtained of \he linoleic acid (C 18:2). Total saturated fally acids contents were higher in seeds inoculated with bolh fun9i than those found in Ihe uninoculated ones. Storage for2. 4 and 6 months at 5 and 30"C and 7.3 and j 1.8% as moisture content resulted in oil deterioration and reduced total unsaturated fatty acids content. | ||||
Keywords | ||||
Aspergillus niger; penicillium sp; oil content; humidity. moisture content; total saturated fatty acids (TS); tolal unsaturated fally acids (TU) | ||||
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