Tracing chemical and sensory characteristics of baru oil during storage under nitrogen.

• Autor(a) principal: PINELI, L.
• Data de Publicação: 2015
• Outros Autores: OLIVEIRA, G., MENDONÇA, M., BORGO, L., FREIRE, E., CELESTINO, S. M. C., CHIARELLO, M., BOTELHO, R.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
• Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1019622; http://dx.doi.org/10.1016/j.lwt.2015.02.015
• topic: Baru Vog; Manta de azoto; Propriedades sensoriais; Características químicas; Molho de salada; Nitrogen blanket; Chemical characteristics; Salad dressing; Baru; Dipteryx Alata; Food technology; sensory properties

Abstract: Chemical and sensory properties of a mechanically extracted, degummed and bleached oil from baru (Dipteryx alata Vog.) almonds were traced during storage. Baru oil (BO) was packed with and without nitrogen blanket and stored for 180 days. Each 60 days, fatty acids, peroxide value (PV), iodine value (IV), acidity, sensory profile and acceptance, besides overall liking as salad dressing and viscosity at initial time were evaluated. BO viscosity (65.4 mPa s) resembled peanut and olive oils. Gadoleic acid decreased from 120 days of BO without nitrogen. IV and acidity increased during storage. PV was higher in samples without nitrogen, and decreased between 120 and 180 days. BO showed sensory similarities to samples under nitrogen blanket until 120 days. BO without nitrogen (120 days) presented fishy and soybean oil flavors, besides higher PV, whereas samples at 60 and 180 days associated to baru, peanut, olive oil attributes. BO stored under nitrogen blanket can be a successful oily ingredient in salad dressing.