Effect of deep frying process on the quality of the refined oleic/linoleic sunflower seed oil and olive oil

被引：0
|
作者：
Buket Aşkın
Yalçın Kaya
机构：
[1] Kirklareli University,Food Engineering Department
[2] Trakya University,Genetic and Bioengineering Department, Engineering Faculty
来源：
Journal of Food Science and Technology | 2020年 / 57卷
关键词：
Frying; Linoleic; Oil; Oleic; Olive; Potato; Sunflower ;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
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 Each day, oil samples were withdrawn after 7 h of frying and were further subjected to analyzes for determination of different chemical properties.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.
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页码：4716 / 4725
页数：9
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