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Dergiler / Turkish Journal of Agriculture and Forestry / 2021 / Cilt: 45 - Sayı: 2

Impact of roasting level on fatty acid composition, oil and polycyclic aromatic hydrocarbon contents of various dried nuts

Emel OZ
Elif EKİZ
Adem SAVAS
Eyad AOUDEH
A. M. ABD EL-ATY
Fatih OZ
Sayfa
213–221
Yayın Tarihi
2021-04-01
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

The roasting level had no significant effect (P > 0.05) on saturated fatty acid (SPA), monounsaturated fatty acid (MUFA) contents of the dried nuts, while it had a significant effect (P

📌 3 Maddede Bu Makale

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Amaç & Hipotez:Herein, the effects of roasting levels (rare, medium, and well) on the fatty acid composition, oil and polycyclic aromatic hydrocarbon (PAH) contents of various dried nuts (almonds, hazelnuts, peanuts, and cashews) were investigated.
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Temel Bulgular & Veri:The roasting level affected the moisture and total oil contents, as well as the fatty acid composition.
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Sonuç & Katkı:The roasting level had no significant effect (P > 0.05) on saturated fatty acid (SPA), monounsaturated fatty acid (MUFA) contents of the dried nuts, while it had a significant effect (P
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Almonds · hazelnuts · peanuts

Abstract

Herein, the effects of roasting levels (rare, medium, and well) on the fatty acid composition, oil and polycyclic aromatic hydrocarbon (PAH) contents of various dried nuts (almonds, hazelnuts, peanuts, and cashews) were investigated. The roasting level affected the moisture and total oil contents, as well as the fatty acid composition. The roasting level had no significant effect (P > 0.05) on saturated fatty acid (SPA), monounsaturated fatty acid (MUFA) contents of the dried nuts, while it had a significant effect (P

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Bu Makaleye Atıf Yap

OZ, E., EKİZ, E., SAVAS, A., AOUDEH, E., EL-ATY, A. M. A., OZ, F. (2021). Impact of roasting level on fatty acid composition, oil and polycyclic aromatic hydrocarbon contents of various dried nuts. Turkish Journal of Agriculture and Forestry, Cilt: 45 - Sayı: 2, 213–221. https://ajindex.com/articles/179367

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Kaynakça (2)

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