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October 1, 1981International Journal of Food Science & Technology

Effect of refining on the physical and chemical properties of cashewkernel oil

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Abstract

Crude cashewkernel oil was subjected to refining by degumming, alkali-refining, bleaching and deodorization. The crude as well as the oil at every stage of refining was characterized. Results indicate an improved quality oil on refining mainly in terms of increased stability. The polyunsaturated fatty acid level and some of the identity characteristics of the oil were not significantly altered by the refining process.

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OLUSOLA A OJEH (1981) studied this question.

synapsesocial.com/papers/6aaca4c7fedf63ea06ca0d2e https://doi.org/10.1111/j.1365-2621.1981.tb01844.x

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