Abstract
Due to the distinct production method, post-fermentation corn oil is considered a non-standard corn oil. This study investigates deodorisation as the last refining step of the process. The resulting deodorised post-fermentation oil was tested and its quality was compared with commercially available corn oils. In was found that the quality of the obtained oil was similar to corn germ oil in terms of such parameters as iodine value, acid value and oxidative stability. Interestingly, despite the high-temperature of the refining process, it retained a significant content of bioactive compounds such as phytosterols (above 900 mg/100g). Sensory analysis revealed that, the oil possessed an acceptable flavour and aroma, suggesting its potential as an alternative raw material for the production of edible oil in the future.
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