Scopus
YÖKSİS Eşleşti
Pecan walnut (Carya illinoinensis (Wangenh.) K. Koch) oil quality and phenolic compounds as affected by microwave and conventional roasting
Journal of Food Science and Technology · Aralık 2017
YÖKSİS Kayıtları
Pecan walnut (Carya illinoinensis (Wangenh.) K. Koch) oil quality and phenolic compounds as affected by microwave and conventional roasting
Journal of Food Science and Technology · 2017 SCI-Expanded
PROFESÖR MEHMET MUSA ÖZCAN →
Pecan walnut (Carya illinoinensis (Wangenh.) K. Koch) oil quality and phenolic compounds as affected by microwave and conventional roasting
Journal of Food Science and Technology · 2017 SCI-Expanded
DOÇENT NURHAN USLU →
Makale Bilgileri
DergiJournal of Food Science and Technology
Yayın TarihiAralık 2017
Cilt / Sayfa54 · 4436-4441
Scopus ID2-s2.0-85032210171
Özet
In this study, the effects of conventional and microwave roasting on phenolic compounds, free acidity, peroxide value, fatty acid composition and tocopherol content of pecan walnut kernel and oil was investigated. The oil content of pecan kernels was 73.78% for microwave oven roasted at 720 W and 73.56% for conventional oven roasted at 110 °C. The highest free fatty acid content (0.50%) and the lowest peroxide value (2.48 meq O2/kg) were observed during microwave roasting at 720 W. The fatty acid profiles and tocopherol contents of pecan kernel oils did not show significant differences compared to raw samples. Roasting process in microwave oven at 720 W caused the reduction of some phenolic compounds, while the content of gallic acid exhibited a significant increase.
Yazarlar (4)
1
Fahad A.L. Juhaimi
2
Mehmet Musa Özcan
3
Nurhan Uslu
4
Süleyman Doğu
Anahtar Kelimeler
Kernel
Microwave
Oil content
Pecan walnut
Phenolic compounds
Roasting
Kurumlar
King Saud University
Riyadh Saudi Arabia
Necmettin Erbakan Üniversitesi
Meram Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
32
Atıf
4
Yazar
6
Anahtar Kelime