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Determination of quality of coconut oil manufactured in Ampara district with selected quality parameters

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dc.contributor.author Fathima Sajeetha, M. C.
dc.contributor.author Abdul Majeed, U. L.
dc.contributor.author Mohamed Asmath, A. M.
dc.date.accessioned 2021-10-04T08:02:13Z
dc.date.available 2021-10-04T08:02:13Z
dc.date.issued 2021-07-27
dc.identifier.citation 1st International Conference on Science and Technology 2021 on “Technology - based research and innovation for empowerment and sustainability ”. 07th July 2021. South Eastern University of Sri Lanka, University Park, Oluvil, Sri Lanka. pp. 139-142. en_US
dc.identifier.isbn 9786245736171
dc.identifier.uri http://ir.lib.seu.ac.lk/handle/123456789/5773
dc.description.abstract Coconut oil, commonly used edible oil in Sri Lanka, has number of health benefits such as cholesterol-lowering effects, reduced risk of cardiovascular diseases, weight loss, improved cognitive functions, and antimicrobial activity. Demand for coconut oil rapidly increases. Coconut oil is produced on small to large scale. In Ampara district, there are numerous small-scale traditional coconut oil producers that produce oils that lack of proper knowledge and scientific practices. This study is designed to compare selected quality parameters of coconut oil produced locally with SLS standards (SLS 32:2017). Oil samples were collected from Addalaichenai, Akkaraipattu and Pottuvil. The free fatty acid (FFA), moisture, and peroxide value (PV) were determined using standard methods. The results obtained were the mean values for free fatty acid, moisture, and peroxide value ranged from 1.069±0.15 to 1.1402±0.38 mg NaOH/g oil, 0.3486±0.00 to 1.7920±1.49 % and 1.0913±0.47 to 1.8836±0.55 meq /kg respectively. All three samples had higher moisture and free fatty acid content than the standard value (0.4 and 0.8) respectively, and lower peroxide value (>3). A significant difference was observed in peroxide value, which was lower than the SLS value, whereas the moisture content and free fatty acid value were not found to be significantly differ across all areas. The local manufacturers must improve their oil processing scientifically and hygienically, so as to improve the quality on par with the SLS standards and to provide quality oil to the consumers. However, modern scientific manufacturing methods should be introduced by the local manufacturer. en_US
dc.language.iso en_US en_US
dc.publisher Faculty of Technology, South Eastern University of Sri Lanka, University Park, Oluvil. en_US
dc.subject Coconut oil en_US
dc.subject Quality parameters en_US
dc.subject SLS standard en_US
dc.subject Ampara district en_US
dc.title Determination of quality of coconut oil manufactured in Ampara district with selected quality parameters en_US
dc.type Article en_US


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