Efecto de la refinación física sobre la calidad química y sensorial del aceite de coco

Grasas y Aceites 01/2009;
Source: DOAJ

ABSTRACT The effect of the physical refining stages (degumming, bleaching and deodorization) on some coconut oil quality and sensory parameters was evaluated. The fatty acid profile was within the range reported for this oil. The free fatty acids level (FFA) and the moisture content were significantly reduced (p < 0.05) in all stages from 2.37 to 0.66% and from 0.67% to 0.1% respectively. Peroxide value (PV) was not detected after bleaching, but increased to 0.67 mEq/kg after deodorization. No significant differences (p > 0.05) were found in p-anisidine value (AV). The tocopherols content was lower than the reported for this oil (6.57 ppm).The sterol level (899 ppm) was similar to the level reported for this oil. Both tocopherols and sterols content were significantly reduced (p < 0.05) in all stages of refining, but the major losses were produced during bleaching. The coconut oil was evaluated using a scaling sensory test. The sensory quality was improved by the refining process. The deodorized oil got the best sensory notes.

Se evaluó el efecto que tuvieron las etapas de la refinación física (desgomado, blanqueo y desodorización) sobre algunos parámetros de calidad química y sensorial del aceite de coco. El perfil de ácidos grasos se encontró dentro de los intervalos reportados para este aceite. Los niveles de ácidos grasos libres (AGL) y el contenido de humedad se redujeron significativamente (p < 0.05) en todas las etapas de 2.37% a 0.66% y de 0.67% a 0.1%, respectivamente. No se detectaron peróxidos (VP) después del blanqueo, pero aumentó a 0.67 mEq/kg después de la desodorización. En el valor de p-anisidina (VA) no hubo diferencia significativa (p > 0.05) en ninguna de las etapas. El contenido de tocoferoles (6.57 ppm) estuvo por debajo de lo reportado para aceite de coco. El nivel de esteroles (899 ppm) determinado correspondió a lo reportado en la bibliografía. Tanto los tocoferoles como los esteroles se redujeron significativamente (p < 0.05) en todas las etapas de la refinación, siendo la etapa de blanqueo donde hubo mayor pérdida de estos compuestos. Se evaluó sensorialmente el aceite de coco usando una prueba con escalas. La calidad sensorial fue mejorada por el proceso de refinación. El aceite de coco desodorizado obtuvo la mejor calificación sensorial.

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