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Physicochemical Characteristics of Different Brands of Edible Oil Available in BangladeshBy Nasim Talukder, Habibur Rahman, Dilruba Akter
Abstract: Physicochemical properties like moisture content, density, smoke point, acid value (AV), peroxide value (PV), saponification value, iodine value were analyzed using standard methods and vitamin E by spectrophotometry to evaluate the quality of edible oils and also to select good quality oils among various brands of edible oils available in the local market of Bangladesh. In the study twelve brands of different oils were purchased from local market of Dhaka …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 7, Issue 3, 2018 · pp. 12–16 Read article →