International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 1, Issue 3 (2016)

Changes occurring in quality indices during storage of adulterated red palm oil


Otu Okogeri, Ukamaka Uchenna-Onu

Changes occurring in free fatty acid (FFA),rnperoxide value (PV), iodine value (IV) and carotene content (CC) during storagernof adulterated crude palm oil (ACPO) under environmental conditions werernstudied for six months, at one month intervals. Unadulterated crude palm oilrnwas also subjected to storage under identical conditions, and served asrncontrol. Increases in FFA and PV ranged from 0.66-1.07% and 0.46-1.65%; andrn3.6-15.0 meq/kg and 2.0-8.6 meq/kg for the control and ACPO respectively, whilerndecreases in IV and CC ranged from 55.6-49.3 gI2/100g and 55.2-51.0rngI2/100g; and 548-450 µg/g and 693-550 µg/g for the control and ACPOrnrespectively. PV and IV of control showed faster rates of change than those ofrnACPO, suggesting there was faster oxidative breakdown in this sample than inrnACPO during storage; while greater rate of change in FFA was observed for ACPO,rnindicating that hydrolytic breakdown was faster in ACPO. However, sensoryrnevaluation revealed that ACPO lost its colour stability within 2 months ofrnstorage, and its aroma stability within 1 month; while the control maintainedrnits colour and aroma stability and was preferred to ACPO by the panelistsrnthroughout the storage period studied.
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