Pregled bibliografske jedinice broj: 97625
Quality changes of sunflower and palm oil during deep fat frying
Quality changes of sunflower and palm oil during deep fat frying // Proceedings of the 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, Central European Meeting / Tripalo, Branko (ur.).
Zagreb: Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, 2002. str. 239-243 (predavanje, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
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Naslov
Quality changes of sunflower and palm oil during deep fat frying
Autori
Rade, Desanka ; Rimac-Brnčić, Suzana ; Lelas, Vesna
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
Proceedings of the 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, Central European Meeting
/ Tripalo, Branko - Zagreb : Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, 2002, 239-243
Skup
4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, Central European Meeting
Mjesto i datum
Opatija, Hrvatska, 03.10.2001. - 05.10.2001
Vrsta sudjelovanja
Predavanje
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
sunflower oil; palm oil; frying
Sažetak
Frying is a widely used method of cooking in the institutional or industrial preparation of food. Deep fat frying is accomplished by the formation of many compounds which are mainly developed during the prolonged use of oil. Some of these compounds are undesirable. As food prepared in this manner contain substantial amounts of fat (some as much as 40%) there is a need to define the alteration level at which the fats or oils must be discarded. Stability and sensory properties of frying oils are influenced by oil origin, product being fried and duration of frying. In this study the changes of oil quality as well as fatty acid composition of sunflower and palm oil were investigated. The oils were studied during intermittent potato strips frying at 185 °C for 8h per day for 4 consecutive days, without replenishment of the used oil with fresh oil. Oil samples were collected from the fryer after 0, 8 16 i 24 hours of frying. The indices used for assessment of changes in quality of the oils were fattty acid composition, peroxide value, anisidine value, fraction of free fatty acid and polar components. The results obtained have shown that palm oil was superior to sunflower oil in frying perfomance in resistance to termooxidation.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
