Stability of some edible oil blends based on palm olein

العناوين الأخرى

ثباتيه بعض زيوت الطعام المخلوطة مع زيت النخيل

المؤلفون المشاركون

Shakak, Mahdi Abbas
al-Faki, Ahmad al-Awad
Ahmad, Abd al-Halim Rahmah

المصدر

Journal of Science and Technology : in Agricultural and Veterinary Sciences

العدد

المجلد 16، العدد 1 (30 يونيو/حزيران 2015)، ص ص. 93-103، 11ص.

الناشر

جامعة السودان للعلوم و التكنولوجيا عمادة البحث العلمي

تاريخ النشر

2015-06-30

دولة النشر

السودان

عدد الصفحات

11

التخصصات الرئيسية

التغذية والحميات

الموضوعات

الملخص EN

Palm olein was blended with three Sudanese edible oils namely cottonseed, groundnut, and sunflower oils, at two levels (3:1; 1:1, respectively), to evaluate the effect of these oils on palm olein stability during storage and as influenced by the frying process.

The viscosity, color, refractive index (R.I), free fatty acids (FFA), peroxide value (PV), polymer content (PC) and iodine value (IV) of the blends were monitored during both storage intervals of 0, 3, 6 and 12 months, and exposure to frying temperature at 180 ± 20C for 5, 10 and 15hrs.

During storage of the palm olein blends for 12 months, it was found that the degradation of the triglycerides of palm olein blends 1 : 1 mixing level into FFA particularly of groundnut oil blends was significantly (P≤0.05) higher than the pure palm olein (6.51 and 4.30 %, respectively).

However, the FFA of palm olein blends of cottonseed oil and sunflower oil at high olein level (3:1) showed no significant (P≤0.05) changes compared to the pure palm olein.

The stability of palm olein containing conventional oils has significantly (P≤0.05) decreased with all blends, as shown by high level of peroxides (PV above 15 meq.O2), compared to the pure palm olein (9.17 meq.O2).

The polymer formation in all palm olein blends of 1:1 ratios has significantly (P≤0.05) increased (PC ranged between 6.13 and 8.00 %) compared to the pure palm olein (3.8 %).

After 15 hrs of exposure to frying temperature, palm olein blends containing low level of Sudanese oils were more stable as shown by less split in FFA (2.59 %) compared to higher ones in high level of these oils in olein (3.34 %).Similarly, the formation of peroxides was lower during frying of olein of low blending level (PV ranged between 8.06 and 8.80 meq.O2) compared to the one containing high level of Sudanese oils (10.44 to 14.19 meq.O2).

Equally, the formation of polymers was faster and higher in high blending levels (PC ranged between 5.84 and 7.44 %) compared to lower levels (3.84 to 5.42 %).

نمط استشهاد جمعية علماء النفس الأمريكية (APA)

Shakak, Mahdi Abbas& Ahmad, Abd al-Halim Rahmah& al-Faki, Ahmad al-Awad. 2015. Stability of some edible oil blends based on palm olein. Journal of Science and Technology : in Agricultural and Veterinary Sciences،Vol. 16, no. 1, pp.93-103.
https://search.emarefa.net/detail/BIM-651416

نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)

Shakak, Mahdi Abbas…[et al.]. Stability of some edible oil blends based on palm olein. Journal of Science and Technology : in Agricultural and Veterinary Sciences Vol. 16, no. 1 (Jun. 2015), pp.93-103.
https://search.emarefa.net/detail/BIM-651416

نمط استشهاد الجمعية الطبية الأمريكية (AMA)

Shakak, Mahdi Abbas& Ahmad, Abd al-Halim Rahmah& al-Faki, Ahmad al-Awad. Stability of some edible oil blends based on palm olein. Journal of Science and Technology : in Agricultural and Veterinary Sciences. 2015. Vol. 16, no. 1, pp.93-103.
https://search.emarefa.net/detail/BIM-651416

نوع البيانات

مقالات

لغة النص

الإنجليزية

الملاحظات

Includes bibliographical references : p. 101-102

رقم السجل

BIM-651416