CHANGES OF FAT QUALITY IN RAPESEED STORED UNDER INCREASED MOISTURE CONDITIONS

摘要: The impact of rapeseed storing under increased moisture on the quality fat was investigated. studies were carried out with samples 11% and 17% moisture. direction rate changes in during storage at 20 o C an atmosphere saturated solutions sodium chlorine (NaCl) potassium nitrate (KNO3) determined regression equations for descriptors, including: acid value (AV), peroxide (PV), anisidine (AnV), total colour (TC) composition fatty acids. At same time mouldy seed content (MSC) determined. It detected a rapid growth moulds while there lack visible surface seeds During 21-day storage, unfavourable hydrolytic oxidative shown, which resulted increase AV from 8.29 to 10.89 mg KOH g –1 PV 2.04 10.52 mEq O2 kg 7.67 13.83 g–1 4.12 14.38 kg–1 moisture, respectively. reduction nutritional observed, as result modifications rapeseed, regardless their progressive share polyunsaturated acids n-6 n-3 families (by 14.0% by 31.6% moisture) monounsaturated 4.4% 10.5% recorded.