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Some vegetable oils, butter fat and their blends: ph7ysico-chemica properties and effect of deep frying thereon [electronic resource].

By:

EL-Sayed, Samiha M

Language: English Summary language: Arabic Description: p.8177-8189Other title:

بعض الزيوت النباتية، المسلي البلدي ومخاليطهما: الصفات الفيزيوكيماوية وتأثيرات القلي العميق عليها [Added title page title]

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Mansoura university journal of agricultural sciences, 2003 v. 28 (12) [electronic resource].

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In: Mansoura University Journal of Agricultural Sciences 2003.v.28(12)Summary: Three different oils, namely palm oil (P.O.), com oil (C.O.) and sunflower oil (S.O.) along with butter fat "ghee" (B.F.) were investigated to explore their heat stability during deep frying of French fries. Moreover, five blends of the aforementioned oils and B.F. were formulated as follows: Blend 1 (1 PO + 2 CO + 3 SO + 4 BF), Blend 2 (4 PO + 3 CO + 2 SO + 1 BF); Blend 3 (2 PO + 1 CO + 3 SO + 4 BF); Blend 4 (3 PO + 4 CO + 1 SO + 2 BF) and blend 5 (1 PO + 2 CO + 4 SO + 3 BF). Oils, BF and their blends were continuously heated at 180°C for 8 hours. Samples of each oil and blend were with drawn at 2, 4, 6 and 8 hours of deep frying and analyzed. Data indicated that refractive index, viscosity, peroxide value, free fatty acids were found to significantly increase as the time of frying was proceeded. In contrast iodine value, was found to decline as frying time was prolonged.

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Three different oils, namely palm oil (P.O.), com oil (C.O.) and sunflower oil (S.O.) along with butter fat "ghee" (B.F.) were investigated to explore their heat stability during deep frying of French fries. Moreover, five blends of the aforementioned oils and B.F. were formulated as follows: Blend 1 (1 PO + 2 CO + 3 SO + 4 BF), Blend 2 (4 PO + 3 CO + 2 SO + 1 BF); Blend 3 (2 PO + 1 CO + 3 SO + 4 BF); Blend 4 (3 PO + 4 CO + 1 SO + 2 BF) and blend 5 (1 PO + 2 CO + 4 SO + 3 BF). Oils, BF and their blends were continuously heated at 180°C for 8 hours. Samples of each oil and blend were with drawn at 2, 4, 6 and 8 hours of deep frying and analyzed. Data indicated that refractive index, viscosity, peroxide value, free fatty acids were found to significantly increase as the time of frying was proceeded. In contrast iodine value, was found to decline as frying time was prolonged.

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