Thermal behavior of pure rice bran oil, sunflower oil and their model blends during deep fat frying

Harish Kumar Sharma; Barinder Kaur; Bhavesh Chandra Sarkar; Charanjiv Singh

doi:10.3989/gya.2006.v57.i4.62

Autores/as

Harish Kumar Sharma Food Technology Department, Sant Longowal Institute of Engineering and Technology
Barinder Kaur Food Technology Department, Sant Longowal Institute of Engineering and Technology
Bhavesh Chandra Sarkar Food Technology Department, Sant Longowal Institute of Engineering and Technology
Charanjiv Singh Food Technology Department, Sant Longowal Institute of Engineering and Technology

DOI:

https://doi.org/10.3989/gya.2006.v57.i4.62

Palabras clave:

Aceite de girasol, Aceite de salvado de arroz, Comportamiento térmico, Mezclas de aceite

Resumen

La mezclas de aceites pueden ofrecer algunas ventajas sobre los aceites puros las como mejor calidad nutricional, coste inferior o mayor estabilidad durante el almacenamiento. En este estudio, aceite de salvado de arroz (RBO), aceite de girasol (SFO) y mezclas de ambos, se sometieron al proceso de fritura de patatas y se evaluaron los principales cambios físico-químicos en los aceites puros y en sus mezclas (acidez, índice de yodo, color, índice de peróxidos y composición de ácidos grasos). Aunque todas las muestras mostraron buena estabilidad a elevada temperatura, los mejores resultados se obtuvieron con la mezcla que contenía 60% de RBO y 40% de SFO.

Descargas

Los datos de descargas todavía no están disponibles.

Citas

AOAC, (1970). Official Methods of Analysis, 11th Ed. Association of Official Analytical Chemists, Washington. Bandyopadhyay, C., Gholap A.S. (1973). Changes in fatty acids in ripened mango pulp (var. Alphonso). J. Agric. Food Chem., 21, 496-497. doi:10.1021/jf60187a027

Frankel, E.N., Huang, S.W. (1994). Improving the oxidative stability of polyunsaturated vegetable oils by blending with high-oleic sunflower oil. J. American Oil Chemists Society, 71 (3), 255-259. doi:10.1007/BF02638050

Freeman, I.P., Van, L., Gerared, J., Padey, F.B., Polmen, R.G. (1988). Marine/vegetable oil blends and products made there from. Eur.Pat. Appl.E.P. 304,115.

Garrido-Polonio, M.C., Sánchez-Muniz F. J., Arroyo, R., Cuesta, C. (1994). Small scale frying of potatoes in sunflower oil: Thermoxidative alteration of the fat content in the frying products. Z. Ernahrungswissensch., 33, 267-276 (cited from FSTA, 1995(04), J0142).

Lee, L.S., Timms, R.E. (1988). Use of palm kernel olein as a frying oil. Asean Food J., 3, 11-16.

Mehta, P., Patil, A., Bujata, H. (1986). Assessment of suitability of various oil blends for culinary purpose. Indian J. Nutr. Diet., 23, 126-131.

Orthoefer, F.T., Smith, J. (1996). Rice bran oil and sunflower oil. In Bailey’s Industrial oil and fat products (Ed by Hui, Y.H.), 5th edition, vol. 2, John Wiley and sons Inc. NewYork, 393-410, 411-456.

PFA, (1954). Prevention of food adulteration act along with rules and notification and commodity index, 16th Ed. EBC Publishing Company, Lucknow.

Sharma, H.K., Singhal, R.S, Kulkarni, P.R. (1996 a). Blended oils - New entrants in India. J. Sci. Ind. Res., 4, 95 - 98.

Sharma. H.K., Singhal, R.S., Kulkarni, P. R. (1996 b). Studies on deep fat frying using blended oils and potato chips. J. of Food Lipids, 3, 155-159. doi:10.1111/j.1745-4522.1996.tb00063.x

Susheelamma, N.S., Asha, M.R., Ravi, R., Kumar, A.K.V. (2002). Comparative studies on physical properties of vegetable oils and their blends after frying. Journal of Food Lipids, 9 (4), 259-276. doi:10.1111/j.1745-4522.2002.tb00225.x

Varela, G., Bender, A.E., Morton, I.D. (1988). Frying of foods, principles, Changes, New Approaches, Ellis Horwood Ltd., Chichester, England.

Whitfield, F.B. (1992). Volatiles from interactions of maillard reactions and lipids. Critical reviews in Food Science and nutrition, 31, 1-58.

Premavalli, K.S., Madhura, C.V., Arya, S.S. (1998). Storage and thermal stability of refined cottonseed oilmustard oil blend. J. Food Science and Technology, 35 (6), 530-532.