Год выпуска: 2014
Автор: Abdel Moneim Sulieman and Mashaer Bakheit
Издательство: LAP Lambert Academic Publishing
Страниц: 80
ISBN: 9783659531361
Описание Samin is traditional cooking oil in Sudan and most common in North African and Middle Eastern countries. It is produced using the butter made from the milk of sheep , cow or goats. The objectives of the study was determination of the physical, chemical and sensory characteristics of samin samples collected from local market, preparation of Samin at the laboratory level and evaluation its quality. The moisture content ranged between 0.08 +0.06 and 0.34+0.05%, however, the acid value, free fatty acids, peroxide value, saponification value, density, viscosity, melting point and refractive index ranged between 0.56 ± 0.0 to 1.94±0.17 (mgKOH/g), 0.28 ± 0.0 to 0.97±0.09%, 9.87 ± 0.31, to 2.60 ± 0.0, (mEq/kg), 172.23 to 163.81(mgKOH/g), 0.925to 0.909, g/cm? and 0.551?10?3±0.0 ±0.0 to 0.307?10?3±0.0, pa.s, melting points were 38 to 37 C, and 1.4600, to 1.4590, 1.4598 , respectively. Sensory evaluation revealed no-significant differences in texture, color, and overall acceptability of the... |
