2014
DOI: 10.1504/ijpti.2014.064167
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Effect of storage conditions on physico-chemical properties and fatty acid ratio, C18:2/C16:1 of blended fat

Abstract: Hydrogenated palm kernel oil (HPKO) blended with butter in ratio 3:1 and 3:2 were investigated for different physicochemical properties and fatty acid ratio, C18:2/C16:0. The antioxidant treated samples and the control samples, packed in LDPE bags, PET and glass jars were stored at room and refrigerating temperature for ten months. Storage of control samples in LDPE bags at room temperature was observed as the condition most prone towards oxidation after ten months on the basis of different physicochemical par… Show more

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Cited by 1 publication
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“…In a study by Sengar et al . ( 32 ) hydrogenated palm kernel oil blended with butter in ratio 3:1 and 3:2 with different physicochemical parameters and free fatty acid content was found to easily oxidize at room temperature after ten months of storage in comparison with refrigerated storage. The refrigerating condition was efficiently proven to control oxidation in control samples up to the sixth month of storage in any of the packaging materials.…”
Section: Resultsmentioning
confidence: 99%
“…In a study by Sengar et al . ( 32 ) hydrogenated palm kernel oil blended with butter in ratio 3:1 and 3:2 with different physicochemical parameters and free fatty acid content was found to easily oxidize at room temperature after ten months of storage in comparison with refrigerated storage. The refrigerating condition was efficiently proven to control oxidation in control samples up to the sixth month of storage in any of the packaging materials.…”
Section: Resultsmentioning
confidence: 99%