کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10140892 | 1646046 | 2019 | 33 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Fat properties and antinutrient content of rambutan (Nephelium lappaceum L.) seed during solid-state fermentation of rambutan fruit
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Rambutan seed is usually discarded during fruit processing. However, the seed contains a considerable amount of crude fat. Hence, the objective of this study was to investigate the fat properties and antinutrient content of the seed during fermentation of rambutan fruit. Results showed that the crude fat content of the seed reduced by 22% while its free fatty acid content increased by 4.3 folds after 10â¯days of fermentation. Arachidic acid was selectively reduced and was replaced by linoleic acid from the seventh day of fermentation onwards. Only 14.5% of triacylglycerol remained in the seed fat at the end of fermentation. The complete melting temperature, crystallization onset temperature and solid fat index at 37â¯Â°C of the fermented seed fat were higher than that of non-fermented seed fat. The saponin and tannin contents of the seed were reduced by 67% and 47%, respectively, after fermentation.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 274, 15 February 2019, Pages 808-815
Journal: Food Chemistry - Volume 274, 15 February 2019, Pages 808-815
نویسندگان
Kong Fei Chai, Noranizan Mohd Adzahan, Roselina Karim, Yaya Rukayadi, Hasanah M. Ghazali,