Premium
Technical news feature
Author(s) -
Clark S. P.,
Wan P. J.,
Matlock S. W.
Publication year - 1980
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02678835
Subject(s) - food science , wheat flour , chemistry , particle size , sunflower , materials science , agronomy , biology
Hull‐free kernels from confectionary‐type sunflower seed were prepressed with two levels of heat treatment and two levels of severity of pressing. Cakes were solvent extracted, desolventized in a continuous, pilot size extractor, and ground into flour. For comparison, kernels were also pressed into flour using direct solvent extraction and desolventizing at room temperature. Qualities of oil and of flour from different treatments were compared. Oils were all of good quality with no differences among treatments. Flours showed no distinct differences in dispersible nitrogen at pH values between 2 and 12, indicating that processing conditions did not damage the solubility of the protein. All cake and flour samples were high in residual hexane, showing the need for a deodorizer in the pilot plant. Treatments did not affect particle size distribution in flours. The flour samples all fell within the range for satisfactory microbiological quality, although bacteria count increased considerably during grinding of cake into flour. Treatments affected dry color but not wetted color of flour, with the more intense heating and pressing producing slightly darker flours. Amino acid compositions were not affected by process treatments.