Effect of different drying methods on antioxidant of sacha inchi (Plukenetia volubilis L.) nut.

NGUYEN PHUOC MINH; TRAN HOANG PHUONG TRANG; NGUYEN THI THUY TRANG; LONG GIANG BACH

Sacha inchi (Plukenetia volubilis L.) is an important new crop with divesified applications in the food and pharmaceutical industries. Sacha inchi oil has a very high content of the omega-3 fatty acid, alpha-linolenic acid, which makes it comparable only to flaxseed oil. Sacha inchi oil has a very high content of tocopherols which consist predominately of gamma-tocopherol and delta-tocopherol. There was no any research mentioned to varify the change of antioxidant (tocopherol) during heat pump drying as well as storage. So, the objective of the present study was to identify the effect of temperature in heat pump drying, roasting condition, packaging and storage to antioxidant (tocopherol) in the dried sacha inchi (Plukenetia volubilis) nut. Results demonstrated that drying temperature (30oC), roasting (120oC in 20 min), vaccum packing in laminated material (PET/AL/PE bag) and keeping in 4oC were recommended to maintain the tocopherol content in the final products for 12 months.

NUTS; FISH oils; OMEGA-3 fatty acids; LINSEED oil; LAMINATED materials; ALPHA-linolenic acid; HEAT pumps

Research on Crops, 2019, Vol 20, Issue 1, p180

0972-3226

Academic Journal

10.31830/2348-7542.2019.025