Physicochemical evaluation of cooking butter and hydrogenated oils [electronic resource]

Includes bibliographic reference.

This research aimed to evaluate the physical and chemical properties of cooking butter and hydrogenated oils sold in Assiut Governorate, in which 70 samples (35 of each type) were collected from different localities in Assiut Governorate in the period from November 2021 to April 2022, and a number of tests were conducted to find out the physicochemical evaluation, which included pH, moisture%, free fatty acids%, acid value, peroxide value, p-ansidine value and total oxidation, then the obtained results were compared with the permissible limits of the Egyptian Standard specifications. The average results for cooking butter and hydrogenated oil samples were 6.02 and 5.45 for pH, respectively, 24.16 and 0.33% for moisture%, respectively, 1.86 and 0.4% for free fatty acids%, respectively, 2.63 and 0.57 for acid value, respectively, 2.18 and 1.83 for peroxide value, respectively, 2.23 and 1.98 for p- ansidine value, respectively, and 6.59 and 5.61 for total oxidation respectively; and when compared with the Egyptian Standards, it was found that 97.14 and 34.29% of the cooking butter and hydrogenated oil samples, respectively, were above the permissible limits for moisture%. Also, 97.14% of the cooking butter samples were above the permissible limits for peroxide value, as well as, all the cooking butter samples exceeded the permissible limit for free fatty acids%, but 28.57% of the hydrogenated oil samples exceeded the permissible limit for acid value.
Keywords: Physicochemical evaluation, cooking butter, hydrogenated oils

Summary in Arabic