QUALITY EVALUATION OF LIPID FRACTION OF MILLET GROATS (PANICUM MILIACEUM L.)
1
WULS-SGGW, Faculty of Food Sciences
Publication date: 2021-07-01
2019;(596):3-12
KEYWORDS
millet groatfatty acid compositionfatty acid distributionoxidative stabilityacid valueperoxide value
ABSTRACT
The aim of the study was quality assessment of lipid fraction extracted from
millet groats. The composition of fatty acids was determined by means of gas chromatography, distribution of fatty acids was defined using the Brockerhoff method with partial
hydrolysis of triacylglycerols. Additionally, oxidative stability was tested by the use of
pressure differential scanning calorimetry. For better investigation of oil quality, acid and
peroxide values were also determined. Millet oil turned out to be a rich source of unsaturated fatty acids. Fresh millet oil was characterized by the longest oxidation induction time.
During the storage test, the oxidation induction time decreased, while the acid and peroxide
values increased. No significant changes were detected in the fatty acid composition. After
six weeks of storage, oil from millet groats was characterized by good quality.
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| ISSN: | 0084-5477 |
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