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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