Naslov
Development of new products from poppy seeds

Autori
Moslavac, Tihomir ; Šubarić, Drago ; Jozinović, Antun ; Oršolić, Mario ; Zelčić, Mia

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
3rd International Scientific and Professional Conference FOOD INDUSTRY BY-PRODUCTS Book of Abstracts / Šubarić, Drago ; Jokić, Stela ; Lončarić, Ante - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2022, 55-56

ISBN
978-953-7005-86-3

Skup
3. međunarodni znanstveno-stručni skup: Food industry by-products

Mjesto i datum
Osijek, Hrvatska, 29.08.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

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

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA