STORAGE STABILITY AND SENSORY ATTRIBUTES OF CRUDE PALM OIL ADULTERATED WITH RED DYE

Abstract

In the present study, crude palm oil was adulterated with red dye from the leaf sheath of sorghum bicolor and stored for six months under conditions which mimic those prevailing in retail stores; in order to evaluate the storage stability and changes in sensory attributes of the adulterated crude palm oil (ACPO) during storage. FFA contents ranged between 2.28-2.80% and 1.32-1.9% for UCPO and ACPO respectively while PV ranged between 3.35-16.00 meq/kg and 2.07-6.80 meq/kg for UCPO and ACPO respectively. The above variations suggest that measurement of FFA and PV may not be reliable method for monitoring storage stability of adulterated crude palm oil. In terms of acceptability of colour, odour, taste and overall acceptability, UCPO recorded higher mean scores than ACPO. The colour and odour of ACPO were relatively stable for 5 months and 3 months respectively while the taste (measured as mean scores of taste acceptability) and general acceptability were readily unstable from the beginning of storage and progressively recorded lower scores until the end of the storage study.

 

 

Keywords: Crude palm oil; Adulteration; Red dye; Storage Stability; Sorghum bicolor; Sensory evaluation.

Unique Article ID: EJFST-110

Article Review Status: Review Completed - Accepted (Pay Publication Fee)

If your article’s review has been completed, please ensure you check your email for feedback.

Creative Commons Licence
This work by European American Journals is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

  • Our Journal Publishing Partners