Physico-Biochemical Changes Encountered During Deep Frying of Selected Foods in Sunflower and Palm Olein Oils

الموضوعات

علوم تطبيقية وتكنولوجية

الملخص

Physicochemical lipid deterioration in sunflower and palm olein oils was systematically evaluated during frying carbohydrate vs protein foods and on heating only at 180°C for 6 perpetual days. With advanced heating time the amount of decomposition products e.g. polymer or polar fractions invariably augmented whereas a decrease in iodine value was recorded progressively. Because water content of foods during frying constitute an umbrella over the vessels, frying is less destructive than heating.Moreover, media of higher polyunsaturation levels are more prone to degradation and proteins are readily susceptible to extensive oxidation. To avoid adverse effects on human metabolism, it is of premiere priority to develop a quick and dependable method to allow deep–fat frying personnel determine the point at which frying oil must be discarded. Interpretation of various biochemical characteristics indicate that palm olein is superior in thermal stability to sunflower oil.Key words: palm olein, sunflower, deep–fat frying, biochemical characteristics, thermal stability.

روابط وملفات

التعريف والنوع

رقم الوثيقة

03a3e81d-11d6-470c-815c-bcc447c8cec7

رقم العقد

0

نوع الوسائط

Crawler

نوع المحتوى

الرسائل العلمية

صيغة المصدر

رسائل ماجيستير

نوع الملف

pdf text

أسماء الملفات

890542_1.pdf

بيانات النشر

ألقاب المؤلفين

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اللغة

English

المصدر والدورية

اسم المصدر

Physico-Biochemical Changes Encountered During Deep Frying of Selected Foods in Sunflower and Palm Olein Oils

المحتوى والصفحات

عدد الصفحات

0

إشراف وإعداد

الإشراف

Mahgoub El Harith Mohamed

الإعداد

عايشة شيخ محمد

الاقتباسات الببليوغرافية