Effect of hot oven and microwave roasting on garden cress (<i>Lepidium sativum</i>) seed flour quality and fatty acid composition, thermal and dielectric properties of extracted oil

Mulla, Mehrajfatema Z.; Ahmed, Jasim; Al-Sharrah, T.

doi:10.1111/ijfs.13889

Cited by 17 publications

(8 citation statements)

References 40 publications

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“…This may also explain the adverse effect of increases in agitation temperature on ORA. The positive effect of baking on the quality and extraction rate of other oils has also been reported in the literature (Mulla, Ahmed, & Al‐Sharrah, ).…”

Section: Discussionsupporting

confidence: 66%

Optimization of conditions for producing high‐quality oil and de‐oiled meal from almond seeds by water

2019

J Food Process Preserv

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Concerns over environment, safety, and cost encourage the development of an aqueous process to extract almonds oils. A new method of processing almonds using a small amount of water was established, which recovered 96.32% of oils from the almond seeds with 55.47% crude oil content. The oil produced had 0.12 mg KOH/g acid value and 1.50 mmol/kg peroxide value. The residual oil content in de‐oiled almond meal was 4.38%. No waste water was produced during the aqueous extraction of oils, and the method has a higher recovery rate of oils as compared with high‐temperature pressing and solvent extraction in terms of producing first‐class edible oils. The method developed from this study produced high‐quality de‐oiled meal that could be used for edible purposes without further refinement. Practical applications The established method has the potential of replacing solvent extraction and high‐temperature expressing for extracting almond seed oils. The findings of this study should be useful for guiding the future development of research and practice of almond seeds processing on a commercial scale.

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Section: Discussionsupporting

confidence: 66%

Optimization of conditions for producing high‐quality oil and de‐oiled meal from almond seeds by water

2019

J Food Process Preserv

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“…K232 and K270 also showed the highest increases at t2 and t3 in samples stored at 26 °C both in GG and in TT ( Fig. 1 B, C), indicating that temperature is critical for the oxidative changes taking place in the EVOO ( Mulla et al., 2018 ). It is noteworthy that after 28 days from packaging (t1) none of the oil samples, regardless of packaging, could be still labeled as EVOO ( Fig.…”

Section: Resultsmentioning

confidence: 93%

The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil

Sanmartin

Venturi

Sgherri

et al. 2018

Heliyon

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This research aimed to study the effects of packaging and storage temperature on the shelf-life of an extra virgin olive oil (EVOO) as it can occur in most points of sale. The evolution of the chemical and sensory characteristics of an EVOO, initially stored in stainless steel silos under nitrogen at 12–18 °C, was evaluated after packaging. Tinplate tin (TT) and greenish glass (GG), the most used packaging containers, and temperatures of 6 and 26 °C were taken into consideration. After 125 days from packaging all the samples maintained clearness, green and yellow reflections and the positive sensory notes of bitterness and pungency of the starting EVOO. Shelf-life of EVOO was significantly affected by different storage conditions: oil samples stored in GG at 6 °C preserved for the most part the positive attributes, whereas those stored in TT at 26 °C showed a significant presence of the rancid flavor due to oxidative processes. Moreover, samples stored in GG at 6 °C maintained the highest bitterness intensity and did not show defects at the end of the storage period. The results suggest that storage in GG at a low temperature could represent a promising storage condition to slow-down the oil degradation during market storage.

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“…The BD was determined by the method of Mulla, Ahemed, and Al‐Sharrah (2018) with slight modification. Each sample (50 g) was filled into graduated a cylinder and their weight was noted.…”

Section: Methodsmentioning

confidence: 99%

“…The water absorption capacity (WAC) was determined by the method of Mulla et al (2018) with slight modification. One gramme of each sample was weighed into graduated 25‐mL conical centrifuge tubes, and 10 mL of distilled water were added.…”

Section: Methodsmentioning

confidence: 99%

Functional and pasting properties of fortified complementary foods formulated from maize (Zea mays) and African yam bean (Sphenostylis stenocarpa) flours

Anosike¹,

Nwagu²,

Nwalo³

et al. 2020

Legume Science

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Studies were conducted on the functional, pasting and micronutrient content of complementary weaning foods from maize (Zea mays) and African yam bean (AYB; Sphenostylis stenocarpa). The complementary foods were fortified with cattle bone meal, Brachystegia eurycoma (achi)/potash emulisified with red palm oil and Moringa oleifera, to improve the micronutrient content. Maize and AYB (malted and unmalted) were processed into flours, and the fortificants were subjected to different treatments to ascertain the treatment that has the highest micronutrient contents for use in the formulation of the weaning food. Functional properties (water absorption capacity [WAC], bulk density [BD], wettability [WB]) and dispersability [DISP]), pasting properties and micronutrient contents of the formulated blends were determined using standard methods. Ashed fermented by back‐slopping, dried and milled (AFDm) treatment for cattle bone meal, unfermented B. eurycoma/potash emulsion (PU) and fresh fermented M. oleifera treatment had the highest micronutrient contents. The Vitamin A and zinc contents of the formulated infant food were significantly higher (p ≤ 0.05) than the control (Nutrend, an infant complementary cereal food product made from maize and produced by Nestle Nigeria PLC). The WAC and BD ranged from 155 to 195 g/mL for maize–AYB fermented and enriched with fortificant PU (MAFEP) and maize–AYB fermented enriched with fortificant achi emulsion (MAFEA) and 0.86 to 1.43 g/mL for MAFEA and MAFEP, respectively. The WB values ranged from 16 to 40 s for maize–AYB malt‐fermented (MAMF) and MAFEP. There was no significant difference (p ≥ 0.05) in the dispersability. There were significant differences (p ≤ 0.05) in pasting temperature, set‐back viscosity, final viscosity, peak viscosity and breakdown viscosity except for the peak time. The fortified complementary foods prepared from maize flour and malted AYB significantly improved the functional and pasting properties of the flour blends due to their high micronutrient contents and low BD which can serve as alternative to commercial products.

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Effect of hot oven and microwave roasting on garden cress (Lepidium sativum) seed flour quality and fatty acid composition, thermal and dielectric properties of extracted oil

Cited by 17 publications

References 40 publications

Optimization of conditions for producing high‐quality oil and de‐oiled meal from almond seeds by water

Optimization of conditions for producing high‐quality oil and de‐oiled meal from almond seeds by water

The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil

Functional and pasting properties of fortified complementary foods formulated from maize (Zea mays) and African yam bean (Sphenostylis stenocarpa) flours

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