کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4568166 1331289 2011 4 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Characteristics of some almond kernel and oils
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش باغداری
پیش نمایش صفحه اول مقاله
Characteristics of some almond kernel and oils
چکیده انگلیسی

The proximate properties, the fatty acid and mineral contents of different almond kernel varieties were determined. The crude protein contents of kernels ranged between 12.7% (guara) and 16.3% (cristomorto). The oil yields from these kernels were established between 48.8% (cristomorto) and 55.7% (ferragnes). The acidity value of oils were found between 1.389 and 3.559%. In addition, peroxide values were established between 7.586 (nonpareil) and 15.590 mequiv./kg (cristomorto). The major fatty acids of almond kernel oils were oleic (72.5–79.9%), linoleic (13.5–19.8%) and palmitic acids (5.9–6.7%). The predominant mineral in most kernel was potassium (13.1–15.1 mg/100 g). The mineral contents of the kernels were established as 7.94–9.38 mg/100 g potassium, 2.9–4.0 mg/100 g magnesium and 1.84–2.94 mg/100 g calcium. From the results of the present study, it can be concluded that the kernels of almond varieties are being potential sources of valuable oil which might be used for edible and other industrial applications.

Research highlights▶ Almond is an important food crop. ▶ It is used as a major ingredient in manufactured food products. ▶ Kernel may be roasted dry but are usually cooked in oil followed by salting with various kind of seasoning. ▶ The kernels may be ground and made into a paste which is used in making various bakery products.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Scientia Horticulturae - Volume 127, Issue 3, 10 January 2011, Pages 330–333
نویسندگان
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