Frying quality of sunflower oil of different composition

Dimic, E.; Turkulov, J.; Keser, N. . Tehnoloski fakultet

Frying quality of sunflower oil of different composition

1998

Dimic, E. | Turkulov, J. | Keser, N. (Univerzitet u Novom Sadu, Novi Sad (Yugoslavia). Tehnoloski fakultet)

The effect of different fatty acids composition of sunflower oil (linoleic and oleic oil types) on the oxidative changes during potato frying was investigated. Edible non-refined and refined oils were used for the experiments. The frying conditions during the experiments were similar to frying practice of pommes frites in households. The greatest quality change was noticed in refined oil. The frying stability of non-refined oil was higher although the composition of both oils was similar (approx. 65% linoleic acid). The oleic oil proved to be the most stable during frying, the oxidative changes were the lowest, due to high content of oleic acid (more than 80%).

Show more [+]

AGROVOC Keywords

aceite de girasol calidad fritura friture frying huile de tournesol quality sunflower oil

Bibliographic information

Publisher

Tehnoloski fakultet

Other Subjects

Qualite

Language

Serbian

Note

Summaries (En, Sr)

1 graph; 5 tables; 11 ref.

Translated Title

Uticaj przenja na kvalitet suncokretovog ulja razlicitog sastava

Type

Summary; Conference

Source

Production and processing of oilseeds. Proceedings of the 39th oil industry conference, Turkulov, J. (Ed.).- Novi Sad (Yugoslavia): Tehnoloski fakultet, 1998. p. 81-87

Conference

39. savetovanje industrije ulja, Budva (Yugoslavia), 1-6 Jun 1998

In AGRIS since: 2001-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Unassigned data from Yugoslavia

Discover this data provider's collection in AGRIS

Lookup at Google Scholar

If you notice any incorrect information relating to this record, please contact us at agris@fao.org