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| Content Provider | Springer Nature Link |
|---|---|
| Author | Yoon, Suk Hoo |
| Copyright Year | 2016 |
| Abstract | Process conditions of alkali refining, bleaching, and deodorization of crude chufa oil extracted from chufa (Cyperus esculentus L.) tubers grown in Korea were optimized to obtain an edible grade vegetable oil. The overall scope of refining conditions was similar to other vegetable oils. The degumming process, however, could be omitted since phospholipids were removed during alkalirefining and bleaching processes. RBD (alkali-refined, bleached, and deodorized) chufa oil fully satisfied Korean quality standards for edible vegetable oil. Chufa oil contained a high level of oleic acid, along with palmitic acid and linoleic acid. Physicochemical properties of chufa oil were similar to olive oil. The order of oxidative stability of chufa oil was crude>deodorized>degummed>refined>bleached oil. RBD chufa oil was virtually colorless and bland tasting, and was considered suitable for edible purposes. |
| Starting Page | 85 |
| Ending Page | 90 |
| Page Count | 6 |
| File Format | |
| ISSN | 12267708 |
| Journal | Food Science and Biotechnology |
| Volume Number | 25 |
| Issue Number | 1 |
| e-ISSN | 20926456 |
| Language | English |
| Publisher | The Korean Society of Food Science and Technology |
| Publisher Date | 2016-02-29 |
| Publisher Place | Seoul |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | chufa oil refining process fatty acid composition tocopherol oxidative stability Food Science Nutrition |
| Content Type | Text |
| Resource Type | Article |
| Subject | Applied Microbiology and Biotechnology Food Science Biotechnology |
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