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Fat stability and amino acids in south Indian tea seeds
Author(s) -
RAVICHANDRAN RAMASWAMY
Publication year - 1993
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1993.tb01316.x
Subject(s) - peroxide , food science , chemistry , meal , composition (language) , botany , biology , organic chemistry , philosophy , linguistics
Summary The composition and storage stability of south Indian tea‐seed oil stored at 25° and 37°C, in different containers (glass, tin plate, PVC), with or without antioxidants has been studied. the crude tea‐seed oil is highly stable to peroxide formation, but after refining or bleaching, antioxidants are required. the amino acid levels of oil‐free tea‐seed meal, prepared from three varieties of south Indian tea‐seed kernels with 31‐38% protein content were also examined and some possible utilization of these protein rich tea‐seed meals is described.