Quality of oil from damaged soybeans View Full Text


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Article Info

DATE

1977-01

AUTHORS

G. R. List, C. D. Evans, K. Warner, R. E. Beal, W. F. Kwolek, L. T. Black, K. J. Moulton

ABSTRACT

Various processing steps were explored in an at-tempt to improve the quality of oil from field- and storage-damaged soybeans. A crude soybean oil (5.7% free fatty acid) commercially extracted from damaged soybeans was degummed in the laboratory with different reagents: water, phosphoric acid, and acetic anhydride. Two alkali strengths, each at 0.1 and 0.5% excess, were used to refine each degummed oil. After vacuum bleaching (0.5% activated earth) and deodorization (210 C, 3 hr), these oils were un-acceptable as salad oils. A flavor score of 6.0 or higher characterizes a satisfactory oil. Scores of water and phosphoric acid degummed oils ranged from 4.5 to 5.1, while acetic anhydride degummed oils aver-aged 5.6. Flavor evaluations of (phosphoric acid de-gummed) single- and double-refined oils (210 C deodorization) showed that the latter were signifi-cantly better. Flavor scores increased from 5.0 to about 6.0. To study the effects of deodorization tem-perature, the crude commercial oil was alkali-refined, water-washed and bleached with 0.5% activated earth, but the degumming step was omitted. Flavor evalua-tion of oil deodorized at 210, 230, and 260 C showed that each temperature increment raised flavor scores significantly. Further evaluations of specially proc-essed oils (water, phosphoric acid, and acetic anhy-dride degummed oils given single and double refinings and deodorized at 260 C) showed that deodorization temperature is the most important factor affecting the initial quality of oil from damaged beans. Flavor evaluations showed that hydrogenation and hydro-genation-winterization treatments produced oils of high initial quality, but with poorer keeping proper-ties than oils from normal beans. No evidence was found implicating nonhydratable phosphatides in the oil flavor problem. Iron had a deleterious effect in oils not treated with citric acid during deodorization. More... »

PAGES

8-14

References to SciGraph publications

  • 1966-11. The stability of soybean oil: Effect of time and temperature on deodorization in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1973-11. Chemical evaluation of oil from field-and storage-damaged soybeans in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1956-12. The phosphorus content of refined soybean oil as a criterion of quality in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1945-07. Oil quality from hydraulic pressed soybeans in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1973-06. Long term storage of soybean and cottonseed salad oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1971-09. Copper in edible oils: Trace amounts determined by atomic absorption spectroscopy in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1948-06. Developments in the refining of oils with sodium carbonate in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1948-02. The flavor problem of soybean oil. III. A four-sample, glass laboratory deodorizer in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1965-08. Solvent winterization of partially hydrogenated soybean oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1948-08. Effect of weather damage on the chemical composition of soybeans in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1944-12. Predicting the flavor stability of soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1974-10. Iron and phosphorus contents of soybean oil from normal and damaged beans in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1947-08. The flavor problem of soybean oil. I. A test of the water washing-citric acid refining technique in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1949-08. The flavor problem of soybean oil. V. Some considerations in the use of metal scavengers in commercial operations in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1956-10. Novel method for refining soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1974-02. Oxidation and quality of soybean oil: A preliminary study of the anisidine test in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
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    http://scigraph.springernature.com/pub.10.1007/bf02671365

    DOI

    http://dx.doi.org/10.1007/bf02671365

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    https://app.dimensions.ai/details/publication/pub.1014003957


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