期刊名称：Boletim Centro de Pesquisa e Processamento de Alimentos
印刷版ISSN：0102-0323
电子版ISSN：1983-9774
出版年度：2004
卷号：22
期号：02
出版社：Centro de Pesquisa e Processamento de Alimentos
摘要：This work had as objective to verify if it exists significant sensorial difference at
consumers level of soybean oil degummed by ultrafiltration and comercial refined,
traditionally obtained soybean oil in relation to aroma and flavor attributes. Samples
with 20 L of miscella of crude soybean oil were ultrafiltrated in ceramic membranes
of 19 and 37 channels (1 m lenght and 0.01 mm of pore diameter) and deodorized
with nitrogen at 230ºC after solvent separation. The deodorized oils obtained
showed more intense pigmentation with preservation of carotenoids and, in average,
0.25% of free fatty acids, within the range established by the Brazilian legislation
(values inferior to 0.3% in oleic acid). The peroxide indice also attended the
exigences for edible deodorized oils. The samples obtained didnt differ significantly
(p ≤ 0.05) among each other neither with the refined commercially available soybean
oil.
