TY  - SER
AU  - El-Agaimy,Magdi A.
AU  - Abd-El-Fatah,Marwa A.
AU  - Abo-Rla,Salah H.
AU  - El-Nikeeti,Mohamad M.
TI  - Effect of blending and frying trends on the properties of canola, sunflower and soybean oils
KW  - Soy oil
KW  - Sunflower seed oil
KW  - Canola oil
KW  - Oils and fats, Edible
KW  - Effect of temperature on
N1  - Includes references
N2  - Canola seed cultivar (pactal) was studied for its oil content, protein, ash, crude fiber and carbohydrate and was found as 45.50%, 32.00%, 3.64%, 2.10% and 11.76%, respectively. . Canola oil (CAO) was individually blended with both sunflower oil (SUO) and soybean oil (SBO) with the ratios of 1:1, 7:3 and 9:1 v/v, respectively. Refractive index (R.I), color, acidity, peroxide value (P.V), iodine value (I.V) and conjugated diene and triene of oil blends were ranged between (1.4682-1.4708), (3.7- 5 red), (0.14-0.19%), (2.96-7.64), (110.6-121.5), (0.169-0.972), (0.04-0.394), respectively. The effect of frying on canola oil and the oil blends (CAO + SUO) (1:1 v/v) and (CAO + SBO) (1:1) was studied and the blends were heated at 180°C for continuous frying for 8 hours. Results obtained indicated that (CAO + SUO 1:1) and (CAO + SBO 1:1) were the highest stable blends. Fatty acid profile of canola, sunflower, soybean oils and their blends showed that oleic acid (18:1) was the major fatty acid in canola oil (63.3%) while the erucic acid was 0.6%, meanwhile linoleic acid (18:2)was the major fatty acid in sunflower oil and soybean oil (60.8%and53.3%respectively) The physiochemical properties of oils and their blends after frying indicated that (R.I), color, acidity, (P.V), (I.V), conjugated diene and triene, polar and polymer were (1.4701-1.4759), (4.3- 7.9 red), (0.32-0.37%) (4.68-13.26), (97-114.5), (1.05-1.23), (0.03-0.28), (17.13-23.89), (1.94-2.93), respectively. The obtained results indicated that CAO+SUO blend (l:lv/v) was the best heat stability
UR  - http://nile.enal.sci.eg/EALE/2005/EJAR/8305/2/767.pdf
ER  -