Abstract
Abstract and SummaryOil obtained by petroleum ether extraction of Dal oats was refined by conventional methods. Degumming loss was reduced to 15% by degumming in hexane solution and partially neutralizing the oil with sodium hydroxide. The free fatty acid was 6~8%, and alkali refining losses were 25~30%. Oat oil was bleached successfully with charcoal and deodorized. Stability of the refined oil was compared with soybean oil at 25 and 55 C by peroxide values and organoleptic tests. Stability of oat oil was increased by the addition of citric acid and was significantly greater than that of soybean oil, especially at 25 C. Oat oil contained significant amounts of α‐tocopherol, but ferulic and caffeic acids, antioxidants important in whole oats, were not extracted by hexane.
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