Effect of deep frying process on the quality of the refined oleic/linoleic sunflower seed oil and olive oil
Küçük Resim Yok
Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer India
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The main goal of this study was to compare the changes that happen during the frying process with the refined oleic sunflower oil (ROSO), refined olive oil (ROO) and refined linoleic sunflower oil (RLSO) in 5-day testing period as well to evaluate the efficacy of fatty acid composition on frying stability. Each day, oil samples were withdrawn after 7 h of frying and were further subjected to analyzes for determination of different chemical properties. As a result, in the current studies were observed significant changes in all oil types in terms of chemical properties. ROSO, which contained lower linoleic acid content, had higher thermal stability than both RLSO and ROO. This result indicated that the frying efficiency of ROSO depended mainly on the linoleic acid content and the iodine value.
Açıklama
Anahtar Kelimeler
Frying, Linoleic, Oil, Oleic, Olive, Potato, Sunflower, Oxidative Stability, Acid, Fats
Kaynak
Journal Of Food Science And Technology-Mysore
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
57
Sayı
12
