Physical-chemical properties, storage stability and sensory evaluation of pumpkin seed oil
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Date
2006
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Abstract
Physico-chemical properties, storage stability and sensory evaluation
of pumpkin seed oil was carried out and compared with other vegetable oils
commonly used in Tanzania in order to evaluate its potential as an edible oil
with the aim of promoting its utilization in rural areas. Pumpkin seeds were
collected from different farmers in three villages in Morogoro Region, Tanzania.
The proximate composition of the seeds was determined using standard
methods. Storage stability of the oil was evaluated by monitoring the physicalchemical
properties of the oil for 15 weeks following the standard procedures.
Acceptability of the oil was determined using a 5 point hedonic scale. Pumpkin
seeds contained 34.7%, 15.9%, 3.85% and 44% protein, fat, fibre and
carbohydrates, respectively. The specific gravity of the pumpkin seed oil was
0.92; peroxide value 4.6 meq/kg; iodine value 108.4; saponification value 173.0
and acid value of 0.5 mg KOH/g. The pumpkin seed oil was organoleptically
acceptable in terms of flavour, taste and odour. The pumpkin seed oil conforms
very well with other common edible vegetable oils in Tanzania in terms of
physical-chemical properties and sensory evaluation. Farmers should be
encouraged to utilize pumpkin seed oil for household consumption
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Journal article
Keywords
pumpkin seed oil, sensory acceptability