Pregled bibliografske jedinice broj: 13158
Boja i održivost bučinog ulja i njegovih mješavina s drugim biljnim uljima
Boja i održivost bučinog ulja i njegovih mješavina s drugim biljnim uljima // 3. HRVATSKI KONGRES PREHRAMBENIH TEHNOLOGA, BIOTEHNOLOGA I NUTRICIONISTA / Karlović, Damir ; Marić, Vladimir ; Hegedušić, Vesna (ur.).
Zagreb, Hrvatska: Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, 1998. (predavanje, domaća recenzija, sažetak, znanstveni)
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Naslov
Boja i održivost bučinog ulja i njegovih mješavina s drugim biljnim uljima
(Colour and keeping quality of pumpkin seed oil, pure and blended with other vegetable oils)
Autori
Štrucelj, Dubravka ; Rade, Desanka ; Mokrovčak, Željko
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
3. HRVATSKI KONGRES PREHRAMBENIH TEHNOLOGA, BIOTEHNOLOGA I NUTRICIONISTA
/ Karlović, Damir ; Marić, Vladimir ; Hegedušić, Vesna - : Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, 1998
Skup
3. HRVATSKI KONGRES PREHRAMBENIH TEHNOLOGA, BIOTEHNOLOGA I NUTRICIONISTA
Mjesto i datum
Zagreb, Hrvatska, 10.06.1998. - 12.06.1998
Vrsta sudjelovanja
Predavanje
Vrsta recenzije
Domaća recenzija
Ključne riječi
Bučino ulje; miješana ulja; skladištenje; ubrzano kvarenje; boja; održivost
(pumpkin seed oil; blended oils; storage; accelerated deterioration; colour index; shelf life)
Sažetak
The addition of refined and unrefined rapeseed and sunflower seed oil and their influence on colour and oxidative stability of two samples of commercial pumpkin seed oil was investigated on "salad oil" as the model system, which was a blend consisiting of 20% pumpkin seed oil and 80% other vegetable oil.
During 17-week storage at room temperature in the light and darkness, the colour index was determined and visible absorption curves were recorded; oxidative stability was studied by peroxide value (PV) determination. The accelerated deterioration in an oven at 98oC (during 24 hours) and under UV lamp of 365 nanometers (during 8 hours) was also carried out.
Colour loss in all investigated ois is much greater during storage in light than in darkness, especially in blended oils, more for the addition of sunflower see- than rapeseed oils; both refined oils expressed greater influence than unrefined ones.
During the storage either in the light or darkness, blended oils deteriorated faster than initial pumpkin seed oils, what was especially expressed for the addition of both sunflower seed oils. In the conditions of oven test at 98 oC, the PV increase was especially evident for blends with sunflower seed oils, while the changes with rapeseed oils were insignificant. On the contrary, by expression to the UV-light both pure pumpkin seed oils deteriorated most quickly.
Izvorni jezik
Engleski
