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Dergiler / Turkish Journal of Agriculture and Forestry / 2015 / Cilt: 39 - Sayı: 2

Effects of roasting and enzyme pretreatments on yield and quality of cold-pressed poppy seed oils

Dilek Dündar EMİR
Buket AYDENİZ
Emin YILMAZ
Sayfa
260–271
Yayın Tarihi
2015-08-13
DOI
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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.

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Amaç & Hipotez: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)).
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Temel Bulgular & Veri:The oil recovery range was 21.89%-38.36% with cold pressing.
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Sonuç & Katkı: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.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Cold pressing · enzyme · oil quality

Özet

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.

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.

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Bu Makaleye Atıf Yap

EMİR, D. D., AYDENİZ, B., YILMAZ, E. (2015). Effects of roasting and enzyme pretreatments on yield and quality of cold-pressed poppy seed oils. Turkish Journal of Agriculture and Forestry, Cilt: 39 - Sayı: 2, 260–271. https://ajindex.com/articles/179943

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Kaynakça (12)

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