Influence of impurities and hull content in material for pressing on sensory quality cold-pressed sunflower oil
This paper analyzes influence of different percentage of impurities and hull in the material for pressing on sensory quality (appearance, smell, taste, aroma and colour) of edible nonrefined sunflower oil. It has been concluded that simultaneous presence of impurities and hull in the starting materi...
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Published in | Acta Periodica Technologica Vol. 2010; no. 41; pp. 69 - 76 |
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Main Authors | , , , |
Format | Journal Article |
Language | English |
Published |
Faculty of Technology, Novi Sad
2010
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Subjects | |
Online Access | Get full text |
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Summary: | This paper analyzes influence of different percentage of impurities and hull
in the material for pressing on sensory quality (appearance, smell, taste,
aroma and colour) of edible nonrefined sunflower oil. It has been concluded
that simultaneous presence of impurities and hull in the starting material,
especially presence of bigger quantities of impurities, has a rather
negative effect on sensory quality of sunflower oil, made by cold pressing
on a screw press. Apart from sensory analysis, the effect of impurities and
hull on oil colour has also been identified by transparency determining,
i.e. content of total pigments - carotenoids and chlorophyll. It has been
concluded that presence of bigger quantities of impurities and hull cause
the increase of content of both carotenoids and chlorophyll, and at the same
time, decrease of transparency value in cold-pressed sunflower oil.
U ovom radu je ispitan uticaj razlicitog udela necistoca i ljuske u
materijalu za presovanje na senzorski kvalitet (izgled, miris, ukus, aromu i
boju) jestivog nerafinisanog ulja suncokreta. Utvrdjeno je da istovremeno
prisustvo necistoca i ljuske u polaznom materijalu, a narocito prisustvo
vecih kolicina necistoca, veoma nepovoljno utice na senzorski kvalitet
suncokretovog ulja, dobijenog postupkom hladnog presovanja na puznoj
presi. Utvrdjeno je, takodje, da necistoca i ljuska uticu na povecanje
sadrzaja kako karotenoida tako i hlorofila, a samim tim i na smanjenje
vrednosti transparencije ulja. |
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ISSN: | 1450-7188 2406-095X |
DOI: | 10.2298/APT1041069P |