Chapters authored
Torrefaction of Sunflower Seed: Effect on Extracted Oil Quality
The aim of this work is to study the effect of heat treatment on the lipidic profile of sunflower seed oil. It determined and compared the contents of bioactive components in seed oils extracted with n-hexane (Soxhlet method) from raw and roasted sunflower. The influence of torrefaction on fatty acid composition, triglyceride composition, and peroxide value (PV) has been studied. Thermal oxidation assays were carried out, and samples were evaluated by measuring induction time. Oleic acid was the main unsaturated fatty acid. Concerning triglyceride composition, OOL + LnOO, OOO + PoPP, POP and OOO + PoPP, OOL + LnOO, POP were the main, respectively, for raw and roasted samples. The seed oil samples extracted from the roasted sample exhibited a higher peroxide value (213.68 meq.O2/kg) than the raw sample (5.79 meq.O2/kg). The acid values were, respectively, 3.24 and 1.81 mg of KOH/g of oil for roasted and raw samples. On the other hand, induction time for raw sample was higher (16.23 h) than the roasted sample one (2.67 h).
Part of the book: Organic Synthesis
Comparative Study of the Physiochemical Composition and Techno-Functional Properties of Two Extracted Acorn Starches
Due to the increase of search for new promising ingredients with interesting properties to develop new industrial food products, the valorization of undervalued resources became a challenge. Considering this, various species of genus Quercus acorns represent new resources of highly-valued food ingredients such as starch which encourage its extraction and valorization in food industries. In this regard, collected data from the literature provide an evidence review on the physiochemical and techno-functional properties of different acorn starches extracted from Tunisian species, especially; Quercus ilex L. and Quercus suber L. The reported data on X-ray diffraction analysis are, also, discussed. Data highlighted the possibility of using the extracted Quercus starches to develop new functional food products and improve technological properties and shelf life of products solicited by consumers.
Part of the book: Starch