سال انتشار: ۱۳۸۹
محل انتشار: سومین سمینار بین المللی دانه های روغنی و روغنهای خوراکی
تعداد صفحات: ۷
Elham Tabee – PhD, Department of Food Science, Swedish Agricultural University (SLU), Uppsala, Sweden
Padideh Mohseny – Pars Ghoo Oil Co. Tehran, Iran
Fatemeh Mirsharify – Pars Ghoo Oil Co. Tehran, Iran
Maryam Shaker – Pars Ghoo Oil Co. Tehran, Iran.
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.