Efecto de las variables del proceso de elaboración del aceite de argán sobre sus propiedades físico-químicas y sensoriales

  1. Dalila Demnati
Supervised by:
  1. Sebastián Sánchez Villasclaras Director
  2. Leopoldo Martinez Nieto Director
  3. Rafael Pacheco Reyes Director

Defence university: Universidad de Jaén

Year of defence: 2017

  1. Marino Uceda Ojeda Chair
  2. María Lourdes Martínez Cartas Secretary
  3. Gassan Hodaifa Committee member

Type: Thesis

Teseo: 555593 DIALNET


The main objective of this work is to improve the process for the production of edibleargan oil in order to obtain higher quality products in relation to its physicochemical and sensory properties. At the same time, the extraction yields must be higher, in connection with the high quality of the oil. This research work is articulated in three main axes: 1- Physico-chemicaldetermination of argan fruit constituents 2- Study of the effect of the argan kernel roasting, on the physical-chemical and sensory characteristics of the extracted oils 3- lnfluence of the oil extraction method, on its physical-chemicalcharacteristics From the experimentalresults obtained, fundamentally, it is intended: - Establish, the most suitableroasting temperature and time, to obtain a quality argan oil - Design profile sheet, for the sensory evaluation of virgin argan oils