Vol. 8, Issue 8, Part M (2024)
A comprehensive study of sal seed properties and oil composition
Author(s):
Eyanshi Sinha, PS Pisalkar and Maneesh Sonkar
Abstract:
The study was conducted to determine the physiochemical properties of sal seed and its oil. The triglyceride content of Sal fat is well-suited for the food industry. The dimensions of the Sal seed, including its average length, width and thickness, were determined to be 20.25 mm, 12.79 mm and 11.99 mm, respectively. The average value of sphericity and geometric mean diameter was found to be 0.72 and 14.58 mm, respectively. The values of bulk density, true density and porosity were 463.73 kg/m³, 1051.76 kg/m³ and 55.89%, respectively. The angle of repose was found to be 30° and the coefficient of friction for different surfaces, such as glass sheet, galvanized steel, stainless steel and mild steel, was 0.30, 0.35, 0.42 and 0.44, respectively. The Sal seeds contained 10.67% moisture (wb), 13.82% oil, 9.04% protein, 2.12% fiber, 2.89% ash and 61.15% carbohydrates. The specific gravity, refractive index, acid value, free fatty acid, saponification value and peroxide value were found to be 0.91, 1.452, 2.70 mg KOH/g oil, 1.36%, 191.47 mg KOH/g oil and 4.02 meq/ 1000 g, respectively.
Pages: 1012-1017 | 474 Views 305 Downloads
How to cite this article:
Eyanshi Sinha, PS Pisalkar and Maneesh Sonkar. A comprehensive study of sal seed properties and oil composition. Int. J. Adv. Biochem. Res. 2024;8(8):1012-1017. DOI: 10.33545/26174693.2024.v8.i8m.1920