Retarding autoxidation in raw peanut oil by addition of water.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/7862/
JAOCS-08-95 |
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| Title |
Retarding autoxidation in raw peanut oil by addition of water.
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| Creator |
Gopalakrishna, A. G.
Prabhakar, J. V. |
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| Subject |
05 Nuts
32 Antioxidants |
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| Description |
Addition of water at 0.25-1.00% (wt./vol.) to raw peanut oil [groundnut oil] inhibited formation of peroxides in the oil. The free fatty acid content of oils with added water did not increase appreciably compared to a control oil [after storage for 15 wk at 40C]. To improve stability of the oil, a moisture content of 0.2%, which is approx. 10x higher than the Brunauer-Emmett-Teller monomolecular moisture content of the oil, is suggested.
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| Date |
1995
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/7862/1/JAOCS_1995_72_10_1219-1221.pdf
Gopalakrishna, A. G. and Prabhakar, J. V. (1995) Retarding autoxidation in raw peanut oil by addition of water. Journal of the American Oil Chemists' Society, 72 (10). 1219-1221, 13 ref.. |
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