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Shelf life studies on Red Palm Oil
The study entitled "Shelf life studies on red palm oil" is a comprehensive study carried out with an objective to assess the qualitative changes of red palm oil during storage. Red palm oil is extracted from the mesocarp of oilpalm fruit which is deep red in colour due to its high...
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| Other Authors: | |
| Format: | Ph.D Thesis |
| Language: | Undetermined |
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Vellayani
Department of Home Science, College of Agriculture
1999
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| LEADER | 02261nam a2200181Ia 4500 | ||
|---|---|---|---|
| 003 | OSt | ||
| 005 | 20160302115431.0 | ||
| 008 | 140128s9999 xx 000 0 und d | ||
| 082 | |a 640 |b ARC/SH | ||
| 100 | |a Archana U | ||
| 245 | |a Shelf life studies on Red Palm Oil | ||
| 260 | |a Vellayani |b Department of Home Science, College of Agriculture |c 1999 | ||
| 502 | |b MSc | ||
| 520 | 3 | |a The study entitled "Shelf life studies on red palm oil" is a comprehensive study carried out with an objective to assess the qualitative changes of red palm oil during storage. Red palm oil is extracted from the mesocarp of oilpalm fruit which is deep red in colour due to its high carotene content. The storage study was planned for six months. The oil was stored in tins, polythene pouches, polyteraphthalate bottles, plain glass bottles and coloured glass bottles. The analysis carried out to ascertain the physico-chemical changes in the oil were specific gravity, smoke point, moisture, acid value, fatty acid composition. peroxide value, p-carotene, Vitamin E and iodine value. The samples were drawn out every month and analysed. (cake) was also made every month. A product Durina storage there was a visible increase in acid value and peroxide value and a decrease in smoke point. Loss ~.9te.. in carotene and tocopherol content ~ also noticed. There was no significant change in specific gravity and iodine value. The deterioration in oil quality and loss of nutrients were found to be directly related to the rate of exposure of the container to light, air and moisture. The cooking qualities and organoleptic evaluation of the product (cake) indicated that it was acceptable and comparable with that of butter cake. The best container which can be recommended for the storage of red palm oil is coloured glass bottle. While storing oil in other containers it is advisable to keep the containers in dark so that there is little exposure to light. | |
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| 952 | |0 0 |1 0 |2 ddc |4 0 |6 640_000000000000000_ARCSH |7 0 |9 34405 |a KAUCLV |b KAUCLV |c THESES |d 2014-03-18 |o 640 ARC/SH |p 171449 |r 2014-03-18 |w 2014-03-18 |y TH | ||