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 parameters and fatty acid ratio. Whereas the storage of samples in glass jars with 200 ppm antioxidant at refrigerated temperature was found resisting the oxidation of blended fat till ten months of storage. The refrigerating conditions also proved efficient to control oxidation for control samples till sixth month of storage period in any of the packaging material. The correlation among PV, FFA and colour values was found positive whereas the correlation among PV with IV and C18:2/C16:0 was negative. The susceptible limit of fatty acid ratio C18:2/C16:0 was found as 0.11 for 3:2 blended fat at both room and refrigerating temperature.

Changes of Phytosterols, Rheology, Antioxidant Activity and Emulsion Stability of Salad Dressing with Cocoa Butter During Storage

“…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.…”