A STUDY ON QUALITY CHANGES OF SOYBEAN, PALMOLEIN AND CORN OILS DURING OF DEEP FRYING PROCESS

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TOORANI M.; SADEGHI MAHOONAK A.R.; ZIAIIFAR A.M.; GHORBANI M.; SABET F.

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2013 | Volume:5 | Issue:3 (17) Page(s): 91-98

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Title

A STUDY ON QUALITY CHANGES OF SOYBEAN, PALMOLEIN AND CORN OILS DURING OF DEEP FRYING PROCESS

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Keywords

GAS CHROMATOGRAPHYQ2

FATTY ACIDS COMPOSITIONQ2

THERMAL STABILITYQ1

HEAT PROCESSINGQ1

Abstract

The aim of the present study was to survey FATTY ACIDS COMPOSITION and how effective its’s parameters are on thermal and oxidative stability of soybean (SO), Palmolein (POO) and corn oils (CO) after HEAT PROCESSING. All oils were continuously heated at 180°c for 8 hr.. The evaluated parameters were fatty acids content by G.C, conjugate dienes, anisidine and peroxide value or total polar components. Results showed that POO with 48.66% saturated fatty acids and also with 7.53% poly unsaturated fatty acids, it showed higher THERMAL STABILITY compared with SO and CO. SO with 7.2% linolenic acid and the highest anisidine value and total polar percent, it indicated heat sensitivity. The changes in the AV value almost for all oils increased during frying time also SO indicated highest Conjugated Diene value compared with other oils.

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APA: Copy

TOORANI, M., SADEGHI MAHOONAK, A.R., ZIAIIFAR, A.M., GHORBANI, M., & SABET, F.. (2013). A STUDY ON QUALITY CHANGES OF SOYBEAN, PALMOLEIN AND CORN OILS DURING OF DEEP FRYING PROCESS. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 5(3 (17)), 91-98. SID. https://sid.ir/paper/176483/en

Vancouver: Copy

TOORANI M., SADEGHI MAHOONAK A.R., ZIAIIFAR A.M., GHORBANI M., SABET F.. A STUDY ON QUALITY CHANGES OF SOYBEAN, PALMOLEIN AND CORN OILS DURING OF DEEP FRYING PROCESS. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2013;5(3 (17)):91-98. Available from: https://sid.ir/paper/176483/en

IEEE: Copy

M. TOORANI, A.R. SADEGHI MAHOONAK, A.M. ZIAIIFAR, M. GHORBANI, and F. SABET, “A STUDY ON QUALITY CHANGES OF SOYBEAN, PALMOLEIN AND CORN OILS DURING OF DEEP FRYING PROCESS,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 5, no. 3 (17), pp. 91–98, 2013, [Online]. Available: https://sid.ir/paper/176483/en

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