University of Khartoum

The Effect of Frying Process on the Physicochemical Characteristics and Safety of Sun Flower Oil

The Effect of Frying Process on the Physicochemical Characteristics and Safety of Sun Flower Oil

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Title: The Effect of Frying Process on the Physicochemical Characteristics and Safety of Sun Flower Oil
Author: Elssidig, Hala Mohammed Abd Elgader
Abstract: The present work aimed to study the influence of frying process on the characteristics and safety of sunflower oil, obtained from local market. Frying was carried out by two methods, namely shallow pan-frying and deep frying. Pan frying at temperature 95ºC for 8minutes, and deep frying at temperature 180ºC for 5 minutes. In both methods, potato slices were fried once daily over three days in the same oil. Samples of oil were taken every day for analysis. The parameters analyzed were refractive index, viscosity, colour, peroxide value, free fatty acids, iodine value and acid value. The physical properties showed significant (p≤0,05) increase in colour and viscosity for both methods of frying which also increased with frying cycles. The colour darkened for red, yellow and brown. The viscosity increased from 37.2 centipoise to 39.5 centipoise for pan-frying and from 37.2 to 48.6 centipoise for deep frying. Less changes were observed in the chemical parameters. In pan frying, the peroxide value increased from 4.3 to 9.1meqO2/ kg and in deep frying to 9.8meq O2/kg. Free fatty acids in pan frying increased from 0.083to 0.135% and in deep frying to 0.090%. Iodine value decreased from 127to 105 and 115 g∕100g for pan frying and deep frying respectively, while the acid value increased from 0.407 to 522mg KOH∕g oil for pan-frying and 0.586mgKOH∕g oil for deep frying. In spite of the changes observed in the physical and chemical parameters, sunflower oil showed relative stability and suitability as a frying oil. There for, sunflower oil could be recommended to be used in frying process, specially for deep frying
URI: http://khartoumspace.uofk.edu/123456789/26113


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