| Titles |
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English :
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Use of safflower oil mixed with palm olein in deep-fat frying process
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Arabic :
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استخدام خليط من زيت بذور القرطم وزيت اولين النخيل فى عملية التحمير
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| Abstract |
The aim of the present study was to increase the stability of sunflower oil during process. Therefore, safflower oil was mixed separately with palm olein at ration (8:2, 7:3 and 5:5, v/v). The frying process was conducted at 180oC ±5oC for 20 hr, 5hr per day. Some physico-chemical properties (refractive indez, viscosity, color, acid value, peroxide value, thiobarbituric acid, polar content, polymer content and oxidized fatty acids) of non-fried oil mixtures were measured at various heating periods. The results demonstrate that mixing safflower oil with palm olien increased the stability and hance improved the quality of safflower oil during frying process
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| Publication year |
2008
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| Pages |
395-409
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
J. Biol. Chem. Environ. Sci.
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| Author(s) from ARC |
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| Publication Type |
Journal
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