EVALUATION OF SOME VEGETABLES SUTTER FAT FROM LOCAL MARKET. | ||||
| Journal of Soil Sciences and Agricultural Engineering | ||||
| Article 4, Volume 31, Issue 1, January 2006, Page 547-559 PDF (3.95 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jssae.2006.236934 | ||||
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| Author | ||||
| Hoda A. E. EI·Shazly, | ||||
| Fat and Oil Res. Dept. Food Techn. Res. Institute, Agric. Res. Center, Giza, Egypt. | ||||
| Abstract | ||||
| Physico chemical properties of some local vegetable butter fats were studied to evaluate their quality and nutritive value. Results showed that, refractive index (R.I) had a slight differences between the tested samples. Melting point (M.P.) was higher in sample(2) than others, and this could be attributed to its higher content of saturated fatty acids. The recorded low acid value (A.v.) of all samples indicated the absence of hydrolysis, also, peroxide value (P.V.) was low in all samples except for samplet") . Saponification (S.v.) and iodine values (IV) were different between samples due to their contents of fatty acids. Results showed a relatively low percentage of unsaponifiable matters and a high content of ester value for the tested samples. Results also showed that Sample( 1) has the highest content of glycerol and sample (2) has the highest content of Tocopherols. Samples contain a small amount of trans fatty acids and this may due to the hydrogenation process. Palmatic acid was the majer saturated fatty acid, meanwhile, oleic acid was the major unsaturated fatty acid in all the tested samples. The steady increase in peroxide value during oven test revealed the safety of these vegetable fats. | ||||
| Keywords | ||||
| vegetable oils; palm oil; melting point; trans fatty acids and hydrogenated | ||||
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