engleski

Development of new products from poppy seeds

The aim of this study was to examine the influence of process parameters of poppy seed pressing on the production efficiency of cold-pressed poppy oil and its quality. During pressing, the process parameters were changed: the screw speed (frequency of the electric motor) and the extension for the cake output. Pressing was performed with a continuous screw press. By applying standard methods, the basic quality parameters of the produced cold-pressed poppy oil were determined. The influence of antioxidant addition and microwave heating (treatment time, device power) on the change of oxidative stability of the produced poppy oil was also investigated. As natural antioxidants were used: rosemary extract type Oxy'Less CS, green tea extract, pomegranate extract and synthetic antioxidant propyl gallate. Determination of the oxidative stability of poppy oil was performed by the accelerated oxidation test Schaal oven test, and the result of oil oxidation was expressed by peroxide number. The study also investigates the influence of homogenization parameters on the change of rheological properties and texture of spreads made from poppy seed cake (by-product of pressing). The obtained results showed that the pressing process parameters affect the oil yield. The best antioxidant effect in poppy oil was shown by the use of green tea extract. The process parameters of homogenization affect the change of rheological properties and texture of the spread made from poppy seed cake.

poppy seed oil ; screw pressing ; oxidation stability ; antioxidants ; rheological properties and texture of spreads

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