University of Khartoum

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

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

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Title: Physico-Biochemical Changes Encountered During Deep Frying of Selected Foods in Sunflower and Palm Olein Oils
Author: Fageer, Aisha Sheikh Mohamed
Abstract: 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.
URI: http://khartoumspace.uofk.edu/handle/123456789/15332
Date: 2015-06-28


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