Effect of Boiling and Roasting On Lipid Quality PR
This study assessed the effects of boiling and roasting on the lipid quality, composition, and mineral content of walnut seeds. Results showed that boiling and roasting significantly reduced the quality
Jan 1, 2011This study was conducted to investigate the effect of boiling, roasting and boiling followed by roasting treatments on the nutritional quality of two Sudanese peanut cultivars, Sodari
Effect of boiling and oven roasting on some physicochemical
This result was slightly lower than the value obtained by Nadeem et al. in sunflower seeds in Pakistan (2965.90 mg GAE/100 g). The TPC of sunflower seeds is closely related to the
end of cooking time, the boiling water was drained and seeds were removed, air-dried and later oven-dried at 60°C to constant source of high quality dietary lipid which may constitute a very
Effect of Boiling and Roasting Treatments on the
Boiling and roasting had little effect on the loss of nutrients and may simply affect sugar content. 3.2. Evaluation of the Lipid Quality of Processed Peanuts. The components of fatty acids in the three types of peanut products are
Abstract. The effect of boiling and roasting on the lipid quality, proximate composition, and mineral content of African walnut seeds (Tetracarpidium conophorum) was assessed.Results indicated
Effects of boiling and roasting on proximate composition, lipid
The aim of this study was to determine the effect of boiling and roasting on the proximate, lipid oxidation, fatty acid profile and mineral content of two sesame seeds varieties.
It is an important parameter used to assess the quality of lipid. 3.4 Effect of boiling and roasting temperature on minerals content of sunflower seeds. The Fe and Mn contents in this study are highest than those
Wiley Online LibraryEffect of Boiling and roasting on lipid quality,
The effect of boiling and roasting on the lipid quality, proximate composition, and mineral content of African walnut seeds (Tetracarpidium conophorum) was assessed.Results indicated that the quality of walnut oil
The effect of boiling and roasting on the lipid quality, proximate composition, and mineral content of African walnut seeds (Tetracarpidium conophorum) was assessed.
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The effect of boiling and roasting on the lipid quality, proximate composition, and mineral content of African walnut seeds () was assessed. Results indicated that the quality of walnut oil significantly
); the
Wiley Online LibraryEffect of Boiling and Roasting Treatments on the Nutrients, Lipid
Boiling and roasting had little effect on the loss of nutrients and may simply affect sugar content. 3.2 Evaluation of the Lipid Quality of Processed Peanuts The components of fatty acids
This study investigated the effects of three processing methods, including steaming, boiling, and roasting, on the physicochemical quality, sensory properties, lipase activity, and
Influence of different cooking methods on the nutritional
This study investigated the comparative effects of boiling, roasting, deep-frying methods on the content of nutritional and potentially harmful components in peanuts. such as
Groundnut (Arachis hypogaea), a legume largely consumed by most populations in Africa, is widely grown as a food crop. This study is aimed at assessing the effect of some selected traditional
- How do new cooking technologies affect lipid oxidation?
- Compared with traditional cooking technologies, new cooking technologies such as vacuum low-temperature cooking, ultrasonic-assisted cooking, infrared cooking and microwave cooking effectively delay lipid oxidation due to their high heat and mass transfer efficiency and low oxygen cooking environment, thereby reducing the loss of lipid quality.
- What is lipid peroxidation in cooking?
- Water, oil and air are common heat transfer media in cooking. The combination of vacuum, ultrasonic and heating promotes healthy cooking. Lipid peroxidation in cooking is harmful to its quality, digestibility and safety. Short-term, uniform and mild new cooking technology reduces the loss of lipids.
- Does cooking affect lipid health?
- Currently, there are gaps in research on the effects of different cooking techniques on lipid health risks. However, there is already numerous evidences pointed out that repeated cooking may trigger the health-damaging effects of oils and fats.
- Do cooking methods affect lipid and volatile compounds of Penaeus vannamei?
- The effects of common cooking methods (boiling, baking and microwave heating) on lipid and volatile compounds of Penaeus vannamei were studied by Wang, Hu, Zhao, Liu, and Cao (2022). In their study, boiling and microwave treatment significantly reduced the content of palmitic acid, oleic acid and linoleic acid in prawns.
- Does lipid oxidation affect the health risk of lipids due to cooking?
- In conclusion, the occurrence of lipid oxidation has potential impact on the health risk of lipids due to cooking. More data are needed to support the health risk assessment of lipids under different cooking methods. Table 3. Production of lipid oxidation products in cooking and health risks. 7. Conclusion
- Why is lipid oxidation important in cooking?
- Meanwhile, lipid oxidation in cooking might cause the decline of lipid digestibility and increase of health risks. Compared with the traditional cooking technology, the new cooking technology that is milder, more uniform and faster can reduce the loss of lipid nutrition and produce a better flavor.
