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

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..

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Abstract

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.

Item Type:	Article
Uncontrolled Keywords:	OXIDATION-; groundnut oils, sensory-chemical scores correlation & oxidative rancidity of; RANCIDITY-; SENSORY-PROPERTIES; GROUNDNUT-OILS; sensory-chemical scores correlation & oxidative rancidity of groundnut oils
Subjects:	600 Technology > 05 Chemical engineering > 07 Metal Corrosion 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	01 Feb 2021 04:38
Last Modified:	01 Feb 2021 04:38
URI:	http://ir.cftri.res.in/id/eprint/6450

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