CHEMICAL AND TECHNOLOGICAL STUDIES ON SOME UNTRADITIONAL OIL SOURCES | ||||
| Menoufia Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 8, Issue 5, July 2023, Page 44-45 PDF (124.85 K) | ||||
| DOI: 10.21608/mjfds.2023.314921 | ||||
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| Authors | ||||
| A. E. El-Beltagy* 1; A. H. M. Khali* 2; E. H. M. Naser* 3; M. M. M. Aly M. M. M. Aly* 4; Abeer Sobhy Abd Elmonem Melegy Abd Elmonem Melegy* | ||||
| 1Food Science and Technology, Fac. of Agric., Menoufia Univ. | ||||
| 2Prof. of Food Science and Technology, Fac. of Agric., Menoufia Univ. | ||||
| 3Food Science and Technology, Fac. of Agric., Menoufia Univ | ||||
| 4Lecturer of Food Science and Technology, Faculty of Agric., Menoufia Univ. | ||||
| Abstract | ||||
| Oils extracted from apricot, pumpkin, and mango seeds by cold and hot extractions, hot extraction had a highest oil yield. Physicochemical properties of oil seeds were measured, No significant differences in peroxide value and refractive index contents were observed between cold and hot extractions or among the three types of oil seeds. Hot extraction had a higher acid value and iodine value and a lower saponification number than cold extraction. Fatty acid composition oil seeds evaluated The main fatty acid in apricot seed oil was oleic acid, Linoleic acid, was the major fatty acid in pumpkin seed oils ,Stearic acid was the most abundant fatty acid in mango seed oil.Mango seed oil showed the highest induction period (>98 h) using rancimat than other seed oils. Peroxide, acid, and refractive index were determined during storage at 60°C for 9 days. Pumpkin seed oil (20.3 meq O2/kg oil), followed by apricot seed oil (5.59 meq O2/kg oil), had a higher peroxide value than mango seed oil (3.69 meq O2/kg oil). The hot extraction method had a higher peroxide value than the cold extraction method .Peroxide values were increased by increasing the storage period at 60°C. Mango seed oil (3.74 mg KOH/g oil), followed by apricot seed oil (0.16 mg KOH/g oil), had a higher acid value than pumpkin seed oil (0.12 mg KOH/g oil). The hot extraction method had a higher acid value than the cold extraction method. The acid values were increased by increasing the storage period at 60°C. The mango seed oil showed the highest total phenol content (64.43 mg gallic acid/g), followed by the pumpkin seed oil (18.62 mg gallic acid/g). While the apricot seed oil showed the lowest total phenol content (15.17 mg gallic acid/g). Hot extraction had a higher total phenol content. Cupcake was prepared by replacing oil by the extracted oils by 25, 50, 75, 100. Control cupcake, followed by cupcake prepared with pumpkin seed oil, had a higher peroxide value, Cupcake prepared with mango seed oil had the highest acid value. The cupcakes prepared with hot extraction had higher peroxide and acid values .Cupcakes prepared with mango seed oil had the highest standing height, volume, and specific volume. The sensory properties of the control cupcake were similar to cupcakes prepared with apricot and pumpkin seed oils. The control cupcake had lower L*, a*, and b* values than cupcakes prepared with other seed oils. Oils extracted from apricot, pumpkin, and mango seeds by cold and hot extractions were replaced with shortening in betifore by 25, 30, and 40%. Betifore prepared with mango seed oil had the lowest peroxide value, Control betifore had the lowest acid value .Betifore prepared with mango seed oil had a higher thickness, width, spread ratio, and spread factor .The sensory properties of betifore prepared with mango seed oil were lower. Betifore prepared with apricot seed oil had the highest L*, a*, and b* values .Proximate composition of cupcake and betifore not affected by the type of oil seed oils, extraction methods, and concentration of oils | ||||
| Keywords | ||||
| seed oil; pumpkin seed oil; mango seed oil; acid value; peroxide value; betifore; Schaal oven test; L*(lightness); a* (redness); b* (yellowness) | ||||
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