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Palm oil quality in different packaging materials - sensory and physicochemical parameters.

Narasimhan, S. and Rajalakshmi, D. and Chand, N. and Mahadeviah, B. and Indiramma, A. R. (2001) Palm oil quality in different packaging materials - sensory and physicochemical parameters. Journal of the American Oil Chemists' Society, 78 (3). 257-264, 21 ref..

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Changes in stored palm oil were studied under 3 conditions in 7 different structured film packs. 6 chemical parameters, including moisture, free fatty acids (FFA), peroxide values (PV), Kreis tintometric and absorbance/transmittance values, and sensory profiles were examined on a set of 13 odour notes at periodic intervals until the end of oil shelf life or the end of 180 days. Correlations between parameters were determined. PV showed high correlations with Kreis test values (as absorbance at 547 nm), while Kreis test values correlated with heated oil and rancid and musty odours. Sensory attributes showed poor correlation among themselves indicating their independent identity and justifying their inclusion in the odour profile descriptors. FFA development was positively correlated with harsh odour note. Among the sensory attributes of odour, distinct segregation of desirable notes from defective notes was used to classify different quality grades. Correlation between physicochemical and odour profiles of palm oil suggests that the Kreis test had the potential to predict deterioration in oil quality. Principal component analysis was carried out on 6 chemical parameters, 13 sensory attributes, and 2 physical properties of the films. Total dimensionality was reduced to 16 variables, and the pathway of quality change during oil storage was traced. Damage to oils was more pronounced when they were stored under 30-40% RH and 45C, showing a combined effect of moisture and temp. that was greater than high RH alone (92%), even at lower temp. of 27C. Quality deterioration was comparatively less in films containing polyamide as one of the layers, and leakage rates were minimal in films containing ethylene acrylic acid as the sealant layer.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Food Packaging Technology
Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Jul 2009 05:47
Last Modified: 21 Dec 2016 13:16
URI: http://ir.cftri.com/id/eprint/7650

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