Effect of puffing on oil characteristics ofAmaranth (Rajgeera) seeds |
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Authors: | Rekha S. Singhal P. R. Kulkarni |
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Affiliation: | (1) Food and Fermentation Technology Division, University Department of Chemical Technology, Matunga, 400019 Bombay, India |
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Abstract: | Puffing or popping is a common method of processingAmaranthus cruentus (Syn.Amaranthus paniculatus L. or Rajgeera) grain. Investigations into the effect of this processing treatment have shown the percent unsaturation in the oil to decrease from 75.5% to 62.3%. The maximum effect is on linoleic acid, the quantity of which decreased sharply from 46.8% to 27.0%. Squalene also increased by 15.5%, due to puffing of amaranth seeds. |
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Keywords: | Amaranthus cruentus (Syn. Amaranthus paniculatus L.) seeds oil characteristics popping |
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