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

Authors : Dilek Dündar EMİR, Buket AYDENİZ, Emin YILMAZ

Pages : 260-271

Doi:10.3906/tar-1409-34

View : 11 | Download : 7

Publication Date : 2015-04-01

Article Type : Research Paper

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 insert ignore into journalissuearticles values(Ofis 3 insert ignore into journalissuearticles values(blue);, Ofis 4 insert ignore into journalissuearticles values(yellow);, Ofis 8 insert ignore into journalissuearticles values(white););. The oil recovery range was 21.89%-38.36% with cold pressing. The oily cakes insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(28.31%); and Ofis 8 insert ignore into journalissuearticles values(38.36%);, while roasting enhanced oil yield in Ofis 4 insert ignore into journalissuearticles values(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.
Keywords : Cold pressing, enzyme, oil quality, oil yield, poppy seed, roasting