| Titles |
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English :
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Enhancement the efficiency of some vegetable oils as frying oils
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Arabic :
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رفع كفاءه بعض الزيوت النباتيه كزيوت التحمير
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| Abstract |
This study was conducted to identify the best blended oil in terms of physicochemical properties between cotton-seed, sunflower and palm olein oils and their blends. Blending sunflower with cotton-seed oils or by mixing palm olein with cotton-seed oils at the proportion of [25:75, 50:50 and 75:25 (%)] or blending palm olein with sunflower and cotton-seed oils at the proportion of [25:50:25 (%)]. The blended oils were heated at 180 ± 5°C for 32 hrs during four days. Some physico-chemical parameters for blended oils (refractive index, free fatty acids, peroxide value, polar, polymer, oxidized fatty acids contents and oxidative stability) were determined every 8 hrs. The data indicated that blending of 25% palm olein oil + 50% sunflower oil + 25% cotton-seed oil (F1) gave the best results where high oxidative stability after PO and blend oil (B3) (75% palm olein + 25% cotton-seed oil).
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| Publication year |
2017
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| Pages |
120-127
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| Availability location |
1545-1003
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| Availability number |
2375-7264
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Journal of American Science
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| Author(s) from ARC |
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| External authors (outside ARC) |
احمد السيد مصطفى اللبان
قسم بحوث الزيوت و الدهون معهد بحوث تكنولوجيا الاغذية مركزالبحوث الزراعية الجيزة – – –
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| Publication Type |
Journal
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