Influence of impurities and hull content in material for pressing on sensory quality cold-pressed sunflower oil
| Autor: | Etelka Dimić, Aleksandar Takači, Ranko Romanić, Tamara Đ. Premović |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2010 |
| Předmět: |
food.ingredient
Materials science business.product_category Sensory analysis chemistry.chemical_compound food Impurity Hull hull Botany lcsh:Technology (General) Screw press sensory qualities Food science Aroma Pressing biology Sunflower oil General Engineering cold-pressed sunflower oil biology.organism_classification chemistry Chlorophyll impurity lcsh:T1-995 business |
| Zdroj: | Acta Periodica Technologica, Vol 2010, Iss 41, Pp 69-76 (2010) |
| ISSN: | 1450-7188 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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