ASSESSMENT OF QUALITY PARAMETERS OF LOCAL EDIBLE OILS AVAILABLE IN DINAJPUR

Abstract

In this work, physicochemical parameters (moisture, refractive index, viscosity, color, free fatty acid, iodine value, peroxide value, and saponification value) of palm, mustard, soybean and bran oil were studied at room temperature and after heating at 180°C for various periods (10 min, 15 min and 20 min). There were slightly variation in physical parameters in moisture content, refractive index color, viscosity, iodine value and saponification value among four types of oils. Peroxide and acid value were increased in palm oil and mustard oil with the increase of frying time. Result showed that there was no significant difference between soybean oil and bran oil during frying time on free fatty acid value, acid value and peroxide value at 180°C. In sensory evaluation results also found that soybean oil and bran oil were more preferable to cooking than other two oils. These results indicated that palm oil and mustard oil were oxidized rapidly than other oil samples upon heating and become risk for human consumption.