التغيرات الكيميائية و الفيزيائية لبعض أنواع الزيوت و الدهون التجارية أثناء القلي العميق

الملخص EN

The chemical and physical changes of Al-Bint oil, Cezer and Golden Spoons fat before and during deep frying of Falafil were studied at 180 C° ± 5.

The obtained results were summarized as follows : 1-There were significant different (P < 0.05) between types of oils and fat and between the number of deep frying times, there were increased in peroxide value, acid value, saponification number, refractive index and viscosity.

The increase in Golden spoons fat of all above values more than Cezer oil and followed by Al-Bint oil after the fourth time.

2-There were significant different (P < 0.05) between number of frying times and red color and no significant differences with yellow color, but, did not notice the effect of oil type on the color.

The stability to change color of the Tow Golden spoons fat more than Cezer oil then Al-Bint oil.

3-A decrease in Palmitic in Al-Bint oil and in two Golden spoons fat after the fourth frying time, but it increased in Cezer oil after the fourth frying time.

A decrease in stearic in Al-bint oil and Cezer after the fourth frying time, but it increased in Two Golden spoons fat after fourth frying time.

The total saturation fatty acids between frying process were in Two Golden spoons fat more than Al-bint oil then Cezer oil, but its present increased in Two Golden spoons fat and decreased in Al-Bint and Cezer oils.

Oleic and Llinoleic increased after the fourth frying time in Al-Bint oil, but Oleic present was lower in Cezer oil than in Al-Bint oil before frying process and it's percent decreased after the fourth frying time.

Oleic and Lionleic increased in Al-Bint oil after the fourth frying time.

Total unsaturated fatty acids in Al-Bint and Cezer oils increased after the fourth frying time, but they were decreased in Two Golden Spoons fat.