University of Khartoum

The Effects of Heat on the Physicochemical Properties of a Blend of Sunflower (Helianthus Aunuus) and Groundnut (Arachis Hypogaea) oils

The Effects of Heat on the Physicochemical Properties of a Blend of Sunflower (Helianthus Aunuus) and Groundnut (Arachis Hypogaea) oils

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Title: The Effects of Heat on the Physicochemical Properties of a Blend of Sunflower (Helianthus Aunuus) and Groundnut (Arachis Hypogaea) oils
Author: Abd Alrhman, Mohammed Hassan Abd Allah
Abstract: The aim of the present work was to study the effects of heat treatment on the stability of three blends of sunflower and groundnut (Arachis Hypogaea) oils. The oil blends were: blend A containing sunflower oil + groundnut oil 50:50, blend B containing 75:25 sunflower oil + groundnut oil and blend C containing 25:75 sunflower oil + groundnut oil. The oil blends were heated at 190°C for 10 minutes. Samples from each blend were collected before and after heating and subjected to physical and chemical analysis. The physical parameters were viscosity, colour and refractive indices .The chemical parameters included free fatty acids, peroxide value, acid value and iodine value. Heat treatment showed no change in refractive index (1.467) for the three blends, while the viscosity was significantly (p≤0.05) affected by heat treatment. Blends A and B showed increase in viscosity from 43.16 to 45.38 cp and from 42.28 to 45.77 cp, respectively, while blend C had decrease in viscosity from 44.40 to 43.10 cp. The colour of the oil blends increased for red and yellow. Blend B had the greatest colour change. The chemical parameters showed increase in free fatty acids, peroxide value and acid value with increase in groundnut t oil ratio in the blend. While there was a decrease in iodine value. The lavest values (0.556%, 6.178 meg O2/Kg and 0.0113%) for free fatty acids, peroxide value, and acid value, respectively were found for blend A. The highest iodine values were also found for blend A as 124.60mg iodine/100g oil before heating and 98.74 mg iodine/100g oil after heating. Therefore, blend A was found to be relatively stable to heat treatment compared to the other two blends. Therefore blend 50:50 sunflower oil: groundnut oil recommended for use in food preparation that requires heat treatment.
URI: http://khartoumspace.uofk.edu/123456789/27167


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