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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Effect of processing on the quality of edible argan oil
Food Chemistry, Volume 120, No. 2, Year 2010
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Description
Sensory quality of edible oil is essential to get the consumer acceptance. Modifications during processing can alter edible oil sensory quality. The storage stability and sensory quality of argan oil prepared from (1) mechanically pressed unroasted kernels, (2) mechanically pressed roasted kernels, (3) hand-pressed roasted kernels, and (4) hand-pressed roasted kernels coming from goat-digested fruits was studied at room temperature and under accelerated conditions (60 °C). The roasting process had a positive effect on storage stability of the resulting oils, while argan oil prepared from mechanically pressed roasted kernels provides the optimum storage stability. Oil from hand-pressed roasted kernels originating from goat-digested fruits was not suitable for human consumption because of the unpleasant taste and odoûr. Only oil from mechanically pressed roasted kernels did not produce negative sensory attributes like fusty or Roquefort cheese. © 2009 Elsevier Ltd. All rights reserved.
Authors & Co-Authors
Matthäus, Bertrand W.
Germany, Karlsruhe
Max Rubner-institut, Germany
Guillaume, Dominique
France, Reims
Institut de Chimie Moléculaire de Reims Icmr
Said, Gharby
Morocco, Casablanca
Laboratoire Contrôle Qualité
Morocco, Rabat
Faculté Des Sciences Rabat
Haddad, Aziza
Morocco, Casablanca
Laboratoire Contrôle Qualité
Harhar, Hicham
Morocco, Rabat
Faculté Des Sciences Rabat
Charrouf, Zoubida
Morocco, Rabat
Faculté Des Sciences Rabat
Statistics
Citations: 121
Authors: 6
Affiliations: 4
Identifiers
Doi:
10.1016/j.foodchem.2009.10.023
ISSN:
03088146