Physico-chemical characterization for different types of food oils
Lipids are indispensable food components, which in large measure determine the energy value as well the nutritional, biological and sensory qualities. The aim of this paper was to evaluate some of the physicochemical characteristics (total soluble solids (TSS), relative density, viscosity and acidit...
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| Format: | Book part |
| Published: |
2017
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| Series: | Proceedings of the International Symposium on Analytical and Environmental Problems
23 |
| Kulcsszavak: | Zsírok, Olaj - étkezési, Kémia, Analitikai kémia |
| Online Access: | http://acta.bibl.u-szeged.hu/56172 |
| Summary: | Lipids are indispensable food components, which in large measure determine the energy value as well the nutritional, biological and sensory qualities. The aim of this paper was to evaluate some of the physicochemical characteristics (total soluble solids (TSS), relative density, viscosity and acidity index) in case of three alimentary oils. The analyzed oil assortments, in these works are soybean, rape and corn oil purchased from the commercial market having different origins. Oils density varies from species to species and at the same oil with the conservation conditions (conservation period, climatic conditions in which the plant has developed). Viscosity gives relevant indication of the degree of oil fluidity. The experimental results showed that the highest value for viscosity was registered in rapeseed oil (38,7088cP) and the smallest in soybean oil (34,0174cP). Rape oil from improved varieties is very good cooking oil for human consumption while soybean oil has a neutral taste and is recommended for the preparation of various types of salad. |
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| Physical Description: | 124-128 |
| ISBN: | 978-963-306-563-1 |