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Quality evaluation and safety assessment of different cooking oils available in Pakistan
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نویسنده
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mehmood t. ,ahmad a. ,ahmed a. ,khalid n.
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منبع
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journal of the chemical society of pakistan - 2012 - دوره : 34 - شماره : 3 - صفحه:518 -525
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چکیده
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The present study was conducted to evaluate the quality of cooking oils available in pakistani market. the physicochemical qualities of 35 commercially available cooking oil brands were investigated for free fatty acid,peroxide value,smell,weight,color,rancidity,foreign matter,appearance and cold point. analysis showed that free fatty acid,peroxide,smell,weight and rancidity value significantly deviate from standards set by pakistan standard quality control authority (psqca). however,color,foreign matter,appearance and cloud point values were in limits set by psqca. in terms of vitamin only 71.43±2.32% brands contain vitamins. these results confirm the presence of adulteration and deviation of product development from quality limits sets by pakistan standard quality control authority.
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کلیدواژه
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Brands; Color; Cooking oil; Free fatty acid; Pakistan; Quality evaluation
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آدرس
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department of food technology,pmas-arid agriculture university, Pakistan, department of food technology,pmas-arid agriculture university, Pakistan, department of food technology,pmas-arid agriculture university, Pakistan, department of global agriculture,graduate school of agriculture and life sciences, Japan
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Authors
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