Effect of physical refining on chemical and sensory quality of coconut oil

  • Torres-González M
  • Angulo-Guerrero O
  • Oliart-Ros R
  • et al.
N/ACitations
Citations of this article
7Readers
Mendeley users who have this article in their library.

Abstract

The effect of the physical refining stages (degumming, bleaching and deodorization) on some coconut oil quality and sensory parameters was evaluated. The fatty acid profile was within the range reported for this oil. The free fatty acids level (FFA) and the moisture content were significantly reduced (p < 0.05) in all stages from 2.37 to 0.66% and from 0.67% to 0.1% respectively. Peroxide value (PV) was not detected after bleaching, but increased to 0.67 mEq/kg after deodorizatin. No significant differences (p > 0.05) were found in p-anisidine value (AV), The tocopherols content was lower than the reported for this oil (6.57 ppm). The sterol level (899 ppm) was similar to the level reported for this oil. Both tocopherols and sterols content were significantly reduced (p < 0.05) in all stages of refining, but the major losses were produced during bleaching. The coconut oil was evaluated using a scaling sensory test. The sensory quality was improved by the refining process. The deodorized oil got the best sensory notes.

Cite

CITATION STYLE

APA

Torres-González, M., Angulo-Guerrero, O., Oliart-Ros, R. M., & Medina-Juárez, L. A. (2009). Effect of physical refining on chemical and sensory quality of coconut oil. Grasas y Aceites, 60(1). https://doi.org/10.3989/gya.043608

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free