Effect of processing on the quality of edible argan oil
Fiche publication
Date publication
mai 2010
Auteurs
Membres identifiés du Cancéropôle Est :
Pr GUILLAUME Dominique
Tous les auteurs :
Matthaus B, Guillaume D, Gharby S, Haddad A, Harhar H, Charrouf Z
Lien Pubmed
Résumé
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 coining from goat-digested fruits was studied at room temperature and under accelerated conditions (60 degrees C) The roasting process had a positive effect on storage stability of the resulting oils, while argon 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 odour. Organoleptic quality sensory quality Only oil from mechanically pressed roasted kernels did not produce negative sensory attributes like fusty Lipid oxidation or Roquefort cheese. Morocco (C) 2009 Elsevier Ltd. All rights reserved.
Référence
Food Chem. 2010 May 15;120(2):426-32