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Oxidative rancidity in groundnut oil - evaluation by sensory and chemical indices and their correlation.

IR@CSIR-CFTRI

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Title Oxidative rancidity in groundnut oil - evaluation by sensory and chemical indices and their correlation.
 
Creator Shanthi, Narasimhan.
Raghuveer, K. G.
Arumugham, C.
Bhat, K. K.
Sen, D. P.
 
Subject 07 Metal Corrosion
19 Lipids-oils/fats
 
Description Groundnut oil stored at 20-27, 30 and 37 degree C for 18 wk was tested every 2 wk for peroxide value (PV), Kries value, anisidine value, sensory odour and flavour, along with stored commercial oil to find out the relationship, if any, between chemical parameters and sensory odour and flavour scores. PV was related to the sensory score to the extent that at PV 20 `incipient rancidity' was predicted, while at PV 50 the rancidity was `just noticeable' in odour and flavour; but this was not applicable to samples stored at 37 degree C. Kries test showed significant relationship with sensory odour and flavour scores of both groundnut oil and commercial oil. The regression indicates that a low Kries value can predict superior quality of oil while a high Kries value indicates deterioration in quality.
 
Date 1986
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/6450/1/JFST%2023%2C%201986%20273.pdf
Shanthi, Narasimhan. and Raghuveer, K. G. and Arumugham, C. and Bhat, K. K. and Sen, D. P. (1986) Oxidative rancidity in groundnut oil - evaluation by sensory and chemical indices and their correlation. Journal of Food Science and Technology, India, 23 (5). 273-277, 22 ref..