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  • Author or Editor: Sami Bahri x
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`Cheyenne', `Mohawk', `Pawnee', and `Osage' grown in different locations in the United States were analyzed for fatty acid composition. The effect of heat units accumulated 12 weeks prior to shuck split were studied. Growing area affected the fatty acid profile for all cultivars. `Cheyenne' and `Mohawk' showed a positive correlation between heat units and oleic/linoleic acid ratios (r = 0.905 and r = 0.720 respectively), a positive correlation between heat units and oleic acid content (r = 0.863 and r = 0.773 respectively), and a negative correlation between heat units and linoleic acid content (r = -0.871 and r = -0.792 respectively). However, no correlation was obtained between heat units and the fatty acid profiles for `Osage' and `Pawnee'.

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Previous work in this lab has shown that drying temperatures above 35°C will cause excessive loss of the kernel's natural light color and less oleic (18:1) oxidation to linoleic (18:2) fatty acid. The former is undesirable because of poor consumer appeal and the latter is desirable because of superiority of oleic acid in reducing low density lipoprotein in the blood plasma of consumers and a longer shelf life. The drying temperature of 35°C and an air volume of 45 CFM was superior in 1989 to 75 CFM at the same temperature and an air dried control. Lower air volumes in 1990 proved to be no better than 45 CFM at 35°C The best compromise drying regime was determined to be 45 CFM at 35°C.

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