سال انتشار: ۱۳۸۹

محل انتشار: سومین سمینار بین المللی دانه های روغنی و روغنهای خوراکی

تعداد صفحات: ۴

نویسنده(ها):

L. Aminlari – Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, 71345 IRAN
S. Pashange – Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, 71345 IRAN
r Ramezani – Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, 71345 IRAN

چکیده:

Frying is widely used as an important food preparation method by food industry. Decomposition of oil occurs at high temperature generally used for frying with results in off flavor development and lowering the nutritional value of oil and oil products. Free fatty acids (FFA) are the major polar components which contributed to the poor quality of fried oil. Several materials such silicates are used to absorb and remove FFA s. In this research, silicate was purified from barley hull ash using alkaline treatment fallowed by several washing and titration with HCl. The purity of the silicate was confirmed by FT-IR. When use at 1 or 2% level, the barley silicate caused 50 % and 70 % decrease in peroxide value and 40% and 60 % reduction in FFA, respectively. The results where comparable with those obtained using a commercial silicate. In conclusion, this is the first report on use of barley hull ash silicate as a natural reagent for improving frying oil quality.