. 2013 Aug 8;52(2):1138–1144. doi: 10.1007/s13197-013-1125-5

Table 2.

The effect of cooking process on physicochemical properties of cottonseed oil extracted by conventional soaking (blank) and MAE (uncooked and cooked)

	Blank		Uncooked		Cooked
	Sahel	Pak	Sahel	Pak	Sahel	Pak
FFA (%)^*	0.8 ± 0.07^a	0.8 ± 0.04^a	0.9 ± 0.07^a	0.9 ± 0.1^a	0.8 ± 0.05^a	0.7 ± 0.08^a
Melting p. (°C)^*	9 ± 0.7^c	10 ± 1.4^bc	16 ± 0.9^a	11 ± 1^b	16 ± 0.8^a	11 ± 1.2^b
Smoke p. (°C)^*	141 ± 2.1^d	177 ± 1.9^b	159 ± 1.6^c	196 ± 2.2^a	160 ± 2.3^c	195 ± 1.9^a
Refractive index^*	1.4688 ± 0.002^a	1.4684 ± 0.002^a	1.4712 ± 0.003^a	1.4690 ± 0.002^a	1.4690 ± 0.002^a	1.4687 ± 0.003^a
Color^*	L: 23.9 ± 1.3^b	L: 31.4 ± 0.9^a	L: 24.7 ± 1.1^b	L: 31.4 ± 1.2^a	L: 25.1 ± 1.3^b	L: 31.8 ± 1.1^a
	a: 9 ± 0.3^c	a: 6.7 ± 0.9^d	a: 12.2 ± 0.5^a	a: 5.9 ± 0.8^d	a: 9.8 ± 0.4^b	a: 5.9 ± 0.6^d
	b: −0.4 ± 1.6^a	b: −1.2 ± 1.5^ab	b: 0.4 ± 1.6^a	b: −1.2 ± 1.2^ab	b: 1.2 ± 1.4^a	b: −2.7 ± 1.4^b

^*Average of three replicates