不同包装材料材料对棕榈油质量影响.pdf

Palm Oil Quality in Different Packaging Materials Sensory and Physicochemical Parameters a a a Shanthi Narasimhan , D. Rajalakshmi , Nagin Chand , b ,b B. Mahadeviah , and A.R. Indiramma* a Department of Sensory Science, and b Food Packaging Technology Department, Central Food Technological Research Institute, Mysore - 570 013, India oil), proportion of palmitodiolein (mp 19°C) and stearine (mp ABSTRACT: Changes in stored palm oil were studied under 35°C) from the triglyceride of the crude oil, and the presence of three conditions in seven different structured film packages. Six other impurities. chemical parameters including moisture, free fatty acids (FFA), In edible oils, the susceptibility to oxidation increases geo- peroxide values (PV), Kreis tintometric and absorbance/trans- metrically in relation to the degree of unsaturation. Because mittance values, and sensory profiling were examined on a set palm oil is high in oleic acid (ca. 35%), low in linoleic acid of 13 odor notes at periodic intervals until the end of the shelf (10%), and linolenic acid is almost negligible (0.2%), it is not life of the oil or the end of 180 d. Correlation among all the pa- very susceptible to oxidation (1). Temperature of storage also rameters was determined. PV showed high correlations with Kreis test values (as absorbance at 547 nm), while Kreis test val- has an effect on oxida