Approaches Undertaken for Betterment of Stability and Acceptability of Cooking Soybean Oil

摘要

In the present study storage conditions ensuring better stability of Soybean oil over a period of 180 days were investigated. The study was carried out on 12 samples (4x3) of three brands namely brand A, B and C. After periodic interval of time 'acidvalue' and 'peroxide value 'for each sample were determined. The result showed that in every case, darkness decreased degradation in oil over the normal condition over the period of experiments. Results were expressed in terms of acid value and peroxidevalue. For example peroxide values for samples of brand A stored under normal condition and in the dark were 0.88 on first day where the value came up to 128.64 and 33.3 at the end of 180 days respectively. The trend remained the same for the samples ofbrand B and brand C. In this study an attempt was made to decrease auto-oxidation in oils when vitamin E was added (1 ml of 2001V d-a-tocopherol per 100 ml of oil). Samples with and without vitamin E were stored under normal condition and in the dark. Results were expressed in terms of peroxide values. Results failed to show a clear trend of decreasing auto oxidation at the end of 180 days irrespective of the nature of storing condition.