Investigating the Possibility of Increasing the Stability of Pan Releasing Oil

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Ghoraba M.; GHIASSI TARZI B.; GHAVAMI M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Food Technology and Nutrition Year:2021 | Volume:18 | Issue:2 (70) Page(s): 21-34

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Information Journal Paper

Title

Investigating the Possibility of Increasing the Stability of Pan Releasing Oil

Author(s)

Ghoraba M. | GHIASSI TARZI B. | GHAVAMI M. | Issue Writer Certificate

Keywords

Antioxidants

Canola

Oil Stability

Oxidation

Pan Releasing Oil

Sunflower Seed Oil

Abstract

Introduction: This research work is concerned to identify and present the optimal formulation for maximum stability time of Pan Releasing Oil. Non separation of food products particularly bakery ones from the pan will reduce the quality of the product and causes some wastes. This study was designed to optimize the possibility of increasing the shelf life of-------------In order to formulate the Pan Releasing Oil by Design Expert, Canola oils with three different kinds of antioxidant (TBHQ, BHA, BHT) at different concentrations (100 ppm to 200 ppm) were prepared. Percent free fatty acid, acid value, peroxide value, induction period and fatty acid profile and composition were determined according to the national standard. The optimum concentration of the antioxidant concerned with Pan Releasing Oil was obtained at 35° C for 90 days. Results: The result of this study indicated that the best result concerned with above factors was Sunflower Seed Oil with 155 ppm tert-Butylhydroquinone concentration. Therefore, Sunflower Seed Oil with added TBHQ as antioxidant might be used as a new and healthy Pan Releasing Oil. Conclusion: Sunflower Seed Oil containing TBHQ might be introduced as a stable, healthy Pan Releasing Oil.

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APA: Copy

Ghoraba, M., GHIASSI TARZI, B., & GHAVAMI, M.. (2021). Investigating the Possibility of Increasing the Stability of Pan Releasing Oil. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 18(2 (70) ), 21-34. SID. https://sid.ir/paper/951329/en

Vancouver: Copy

Ghoraba M., GHIASSI TARZI B., GHAVAMI M.. Investigating the Possibility of Increasing the Stability of Pan Releasing Oil. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2021;18(2 (70) ):21-34. Available from: https://sid.ir/paper/951329/en

IEEE: Copy

M. Ghoraba, B. GHIASSI TARZI, and M. GHAVAMI, “Investigating the Possibility of Increasing the Stability of Pan Releasing Oil,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 18, no. 2 (70) , pp. 21–34, 2021, [Online]. Available: https://sid.ir/paper/951329/en

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