Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
Abstract
This study was carried out to determine the oxidative stability and acceptability of palm oil mixed with spices. Spiced palm oil samples were prepared by adding separately 100 g of dry ground spices "Uziza" (Piper guineense), "Uda" (Xylopia aethiopica) and "Ehuru" (Monodora myristica) to 500 mL of fresh palm oil. The products were stored in closed transparent glass bottles and kept on the shelf for 20 weeks at room temperature. The oxidative stability of these spiced samples of palm oil were compared with that of the control sample. All spiced samples were relatively stable within 8 weeks of storage, after which they showed increase in the Peroxide Value (PV) with sample D (palm oil spiced with Ehuru) having the highest PV value (20 mg kg 1) and sample B (palm oil spiced with Uziza) the least value (17.5 mg kg 1) among the spiced samples by 20 weeks of storage. Sample A (palm oil without spice) showed the highest PV value of 32.5 mg kg 1 within the same storage period. However, sensory studies indicated that the palm oil sample spiced with Ehuru had the same level of acceptability as the control sample.
How to cite this article:
Evelyn N. Bede and Chinenye U. Chigbu . Stability and Acceptability of Spiced Palm Oil.
DOI: https://doi.org/10.36478/jftech.2007.242.245
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2007.242.245