Effect of superheated-steam roasting on physicochemical properties of peanut (Arachis hypogea) oil

• Main Authors: N. F. M. Idrus, W. Zzaman, T. A. Yang, A. M. Easa, M. S. Sharifudin, B. W. Noorakmar, Md Jahurul Haque Akanda
• Format: Article
• Language: English; English
• Published: The Korean Society of Food Science and Technology 2017
• Subjects: TP670-699 Oils, fats, and waxes
• Online Access: https://eprints.ums.edu.my/id/eprint/31269/1/Effect%20of%20superheated-steam%20roasting%20on%20physicochemical%20properties%20of%20peanut%20%28Arachis%20hypogea%29%20oil.pdf; https://eprints.ums.edu.my/id/eprint/31269/2/Effect%20of%20superheated-steam%20roasting%20on%20physicochemical%20properties%20of%20peanut%20%28Arachis%20hypogea%29%20oil1.pdf; https://eprints.ums.edu.my/id/eprint/31269/; https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6049531/pdf/10068_2017_Article_132.pdf

Peanut (Arachis hypogaea) is an important source of protein and lipid globally. The effect of superheated-steam roasting on quality of peanut oil was evaluated based on physicochemical quality parameters. Three roasting temperatures (150, 200, and 250 °C) were used for different periods of roasting...