Balabak O.A., Candidate of Agricultural Sciences, , National arboretum "Sofiyivka"
Lubych V.V., Candidate of Agricultural Science, Lecturer of Department of Technology of Storage and Processing of Grain, Uman National University of Horticulture, Ukraine
|Abstract||The article presents the results of the study on organoleptic indicators of quality, acid-degree and iodine value of filbert oil depending on the variety. It was determined that filbert oil is characterized by the high organoleptic evaluation as it has a yellow color with a strong odor and taste inherent to filbert oil but these indicators have not been changed depending on the variety. Studies have shown that the acid-degree value of filbert oil changes significantly depending on the variety. The lowest indicator was of the Shedevr and Stepovyi varieties – 0.9 mg КОН. Filbert oil of the Lozovskyi urozhainyi, Bolgradska novinka and Dar Pavlenko varieties had the acid-degree value of 1.2 mg КОН. Although the indicator of all studied varieties was low, the oil was suitable for food. The oil received from the Shedevr variety had a low iodine value – 94 g of iodine /100 g. The oil received from the Dar Pavlenko variety had a high iodine value – 105 g of iodine /100 g or by 12% higher than of the Shedevr variety. The studied indicator of other varieties varied from 95 to 104g of iodine /100 g but their oil was semidrying. The analysis of the iodine value indicates that the unrefined filbert oil can be kept up to 5 months, while refined one up to one year. Therefore, acid-degree and iodine values of filbert oil depend considerably on the variety peculiarities. However, it is suitable for food and processing. The acid-degree value varies from 0.9 tо 1.2 mg КОН and the iodine value ranges from 94 to 105 g of iodine/ 100 g.|
|Key words||filbert, oil, iodine value, acid-degree value.|