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%).

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Palabras clave de AGROVOC

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

Información bibliográfica

Editorial

Tehnoloski fakultet

Otras materias

Qualite

Idioma

Serbio

Nota

Summaries (En, Sr)

1 graph; 5 tables; 11 ref.

Título traducido

Uticaj przenja na kvalitet suncokretovog ulja razlicitog sastava

Tipo

Summary; Conference

Fuente

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

Conferencia

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

En AGRIS desde: 2001-08-15

Formato: AGRIS AP

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