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Use of safflower oil mixed with palm olein in deep-fat frying process [electronic resource].

By:

Basuny, Amany M. M

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Language: English Summary language: Arabic Description: p.395-409Other title:

استخدام خليط من زيت بذور القرطم و زيت اولين النخيل في عملية التحمير [Added title page title]

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Journal of biological chemistry and environmental sciences, 2008 v. 3 (2) Part III [electronic resource].

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In: Journal of Biological Chemistry and Environmental Sciences 2008.v.3(2)IIISummary: The aim of the present study was to increase the stability of safflower oil during frying process. Therefore, safflower oil was mixed separately with palm olein at ratios (8: 2, 7: 3 and 5: 5, v/v). The frying process was conducted at 180°C ± 5°C for 20 hr, 5hr per day. Some physico-chemical properties (refractive index, viscosity, color, acid value, peroxide value, thiobarbituric acid, polar content, polymer content and oxidized fatty acids) of non-fried and fried oil mixtures were measured at various heating periods. The results demonstrate that mixing safflower oil with palm olein increased the stability and hence improved the quality of safflower oil during frying process. Key words: Deep-fat frying, safflower oil, palm olein, hydroperoxids.

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The aim of the present study was to increase the stability of safflower oil during frying process. Therefore, safflower oil was mixed separately with palm olein at ratios (8: 2, 7: 3 and 5: 5, v/v). The frying process was conducted at 180°C ± 5°C for 20 hr, 5hr per day. Some physico-chemical properties (refractive index, viscosity, color, acid value, peroxide value, thiobarbituric acid, polar content, polymer content and oxidized fatty acids) of non-fried and fried oil mixtures were measured at various heating periods. The results demonstrate that mixing safflower oil with palm olein increased the stability and hence improved the quality of safflower oil during frying process. Key words: Deep-fat frying, safflower oil, palm olein, hydroperoxids.

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