Đang chuẩn bị liên kết để tải về tài liệu:
Effects of roasting and enzyme pretreatments on yield and quality of cold-pressed poppy seed oils

This study proved that higher quality poppy seed oil can be produced with acceptable yield by applying the cold pressing technique coupled with a preroasting process. | Turkish Journal of Agriculture and Forestry http://journals.tubitak.gov.tr/agriculture/ Research Article Turk J Agric For (2015) 39: 260-271 © TÜBİTAK doi:10.3906/tar-1409-34 Effects of roasting and enzyme pretreatments on yield and quality of cold-pressed poppy seed oils Dilek DÜNDAR EMİR, Buket AYDENİZ, Emin YILMAZ* Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, Çanakkale, Turkey Received: 08.09.2014 Accepted: 20.11.2014 Published Online: 06.04.2015 Printed: 30.04.2015 Abstract: The aim of this study was to compare the effects of roasting and enzyme pretreatments on the yield and quality of cold-pressed oils obtained from 3 poppy seed varieties (Ofis 3 (blue), Ofis 4 (yellow), Ofis 8 (white)). The oil recovery range was 21.89%–38.36% with cold pressing. The oily cakes (meal) contained 42–168 g/kg oil and 113–166.3 g/kg moisture after the cold pressing. Physicochemical and quality tests were conducted to evaluate and compare the efficacy of the pretreatments. Furthermore, fatty acid, sterol, and tocopherol compositions were determined. Oil recovery was enhanced by enzyme treatment in Ofis 3 (28.31%) and Ofis 8 (38.36%), while roasting enhanced oil yield in Ofis 4 (29.36%) samples. On the other hand, enzyme treatment caused some problems, like increases in free acidity and peroxide value. The other physicochemical properties and minor components of the oils were not significantly affected by the pretreatments. Furthermore, it was determined that the oily cakes can be a good source of protein. This study proved that higher quality poppy seed oil can be produced with acceptable yield by applying the cold pressing technique coupled with a preroasting process. Key words: Cold pressing, enzyme, oil quality, oil yield, poppy seed, roasting 1. Introduction Poppy (Papaver somniferum L.) is an annual plant belonging to the family Papaveraceae, including over 100 genera. It grows in regions with hot summers and midlevel .