Quality characteristics of stored varieties of tiger nut oil

• 영문명: Quality characteristics of stored varieties of tiger nut oil
• 발행기관: 한국축산식품학회
• 저자명: Akama Friday Ogori Glory Cornelius Nina Moses Terkula Ukeyima
• 간행물 정보: 『Food and Life』제2021권 제1호, 29~34쪽, 전체 6쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2021.03.31

영문 초록

Quality characteristic of stored tiger nut oil was studied. Different tiger nut cultivars were sourced and their oil extracted using hexane. Oil were stored in plastic bottles for 12 weeks at room temperature revealed moisture content of 0.39%, 0.48%, and 0.30% for black, brown and yellow varieties respectively. Thiobarbituric acid value of stored tiger nut oil were 0.49 malondialdehyde/mg black tiger nut oil, 0.51 malondialdehyde/mg yellow, and 0.35 malondialdehyde/mg for brown cultivars respectively. The free fatty acids (FFA) of the tiger nut oil ranged between 0.75%–0.87%, 0.38%–0.41% and 0.20%–0.21% for varieties respectively. The black tigernut oil and the brown tiger nut oil free fatty acids increased during oil storage. Peroxide values decrease between 5.76 to 5.50 meq/kg, 5.85 to 5.68 meq/kg and 4.36 to 4.32 meq/ for varietal cultivars respectively. During storage periods tiger nut oil from varied sources confers oil stability. The properties measured revealed food grad and commercial use of varietal tiger nut oils because they are within limits as marked by standard.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

Conflicts of Interest

Acknowledgments

Ethics Approval

Author Contributions

Author Information

References

키워드

oil plantain chips shelf stability sensory quality