Estudios fisicoquímicos sobre mezclas de aceite de girasol con aceite de chufa prensado en frío durante el proceso de fritura
DOI:
https://doi.org/10.3989/gya.057612Palabras clave:
Ácidos Grasos, Aceite de chufa, Aceite de girasol, Antioxidantes, Estabilidad, Mezcla, Oxidación, Valor COXResumen
Aceites de girasol se mezclaron con diferentes niveles de aceite de chufa prensado en frío. Se obtuvieron mezclas de aceite de chufa con girasol en las proporciones: 0:100, 10: 90, 20: 80, 30: 70, 40: 60, 50:50 y 100: 0. Se ha evaluado el efecto del proceso sobre los parámetros físico-químicos (ácidos grasos libres (FFA), índice de peróxido (PV), índice de ácido tiobarbitúrico (TBA), índice de yodo, compuestos polares totales (TPC), color y viscosidad) tras 30 horas de fritura. Se determinó también el contenido fenólico total de los aceites originales. Mediante GLC se determinó la composición de ácidos grasos de los aceites de girasol, de chufa y las mezclas binarias de ellos, y se calculó el tipo de alteración. Los aceites originales y sus mezclas se calentaron a 180 °C ± 5 °C, a continuación, se frieron patatas pre-fritas congeladas cada 30 min. Se tomaron muestras de aceite cada 5 horas y el período completo de fritura continua fue de 30 h. Los resultados mostraron que el aceite de girasol original tenía un valor significativamente más alto de COX (7,25), mientras que el aceite de chufa presentó el valor más bajo significativamente (2,24). Las mezclas de aceite de girasol con crecientes niveles de aceite chufa lleva a aumentar la estabilidad frente a la oxidación. El contenido fenólico del aceite de chufa prensado en frío fue 3,3 veces superior que el del aceite de girasol. Los datos analíticos mostraron que el menor deterioro durante el proceso de fritura se produjo en el aceite de chufa y el más alto en el de girasol. Los cambios de los parámetros fisicoquímicos controlados fueron disminuyendo significativamente (P < 0,05) cuando las proporciones chufa / aceite de girasol variaron entre 20/80 y 50/50 (W/W). Los resultados obtenidos indican que el aceite de girasol mezclado con aceite de chufa prensado en frío aumenta la estabilidad y por lo tanto mejora la calidad del aceite de girasol durante el proceso de fritura.
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