مقاله‌های Elham Tabee
توجه: محتویات این صفحه به صورت خودکار پردازش شده و مقاله‌های نویسندگانی با تشابه اسمی، همگی در بخش یکسان نمایش داده می‌شوند.
۱Comparison of the frying quality and stability of sesame oil and Special Frying oil
اطلاعات انتشار:
سومین سمینار بین المللی دانه های روغنی و روغنهای خوراکی،
سال ۱۳۸۹
تعداد صفحات:
۷
The objective of this study was to compare some chemical qualities of two oils with different fatty acids composition, sesame oil and Special Frying oil in order to frying French fries during 8h. The levels of peroxide values, free fatty acids and oxidative stability were investigated in fried oils. The level of peroxides increased during 2h of frying and thereafter decreased in both oils. The level of free fatty acids in fresh sesame oil increased from 0.03 to 0.22% after 8h of frying. These figures for Special Frying oil were 0.06 to 0.17 %. The oxidative stability decreased from 6.64 to 1.29 in sesame oil and 10.4 to 0.73 in Special Frying oil, respectively. This study showed sesame oil to be good as Special Frying oil for deep frying of French fries in terms of some oxidative parameters.<\div>
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