A light test to measure stability of edible oils

摘要: The effect of light on the flavor edible oils and various fat-containing foods is reviewed to show its importance in food studies need for a method evaluation. Such test, which fluorescent used an easily assembled unit, has been developed, parameters use have determined. Identical samples soybean oil exposed 10 different days organoleptically evaluated be reproducible with standard deviation 0.79 scoring system 1–10. This was then applied soybean, cottonseed, safflower hydrogenated-winterized oils, light-exposure value determined each based comparison accelerated storage procedures ordinarily used. Advantages this test over current are short time required completion, reduction variation by controlled source, reproducibility results adaptability related products.