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Fatty acids composition and oxidative stability of peanut and sesame oils with the sensory evaluation of mayonnaise prepared by different oils
العناوين الأخرى
تركيب الأحماض الدهنية و الثبات التأكسدي لزيوت السمسم و الفول السوداني مع دراسة التقييم الحسى للمايونيز المحضر بأنواع مختلفة من الزيوت
المؤلفون المشاركون
Khujah, Ibtihal Yaqub Bildash
al-Dib, Ruqayah Ahmad Sami
المصدر
Assuit Journal of Agricultural Sciences
العدد
المجلد 47، العدد 6 (31 ديسمبر/كانون الأول 2016)، ص ص. 460-472، 13ص.
الناشر
تاريخ النشر
2016-12-31
دولة النشر
مصر
عدد الصفحات
13
التخصصات الرئيسية
الملخص EN
The purpose of this study was to increase the nutritional value and health benefits of mayonnaise made by using peanuts and sesame oils.
in this study, samples of peanuts and sesame oils were analyzed to measure fatty acid compositions and to evaluate the effects of heating time at (180°c ± 5°c) up to16 hours on the oxidative stability by uv-spectrum.
the sensorial properties such as (general shape, smell, color, taste, texture, smoothness, overall acceptance) were studied for the mayonnaise made by different oils.
quantitatively, the percentage of fatty acids in peanuts and sesame oils were (9.94–12.11%) for palmitic acid, (32.88–47.60%) linoleic acid, (0.08–4.99%) linolenic acid, (3.97-5.77%) stearic acid, (30.60–41.07%) oleic acid, (nd–1.93%) arachidic acid, (0.09–0.22%) palmitoleic acid, (0.43–1.31%) gadoleic acid, (0.61–4.16%) behenic acid, (nd–1.95%) legnoceric acid, and (0.03–0.09%) for myristic acid.
the uv spectrum at 200-400 nm showed obviously difference between peanut and sesame oils.
the main difference of both oils spectrum was between 256 and310 nm, while peanut oil had a small peak in this region (17 % of total peanut oil peaks area).
the sesame oil had a high peak in such region (58 % of total sesame oil peaks area).
according to the sensorial evaluation results, it could be demonstrated that mayonnaise made by using peanut oil was acceptable.
these sensorial results could be considered in the manufacturing processes.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Khujah, Ibtihal Yaqub Bildash& al-Dib, Ruqayah Ahmad Sami. 2016. Fatty acids composition and oxidative stability of peanut and sesame oils with the sensory evaluation of mayonnaise prepared by different oils. Assuit Journal of Agricultural Sciences،Vol. 47, no. 6, pp.460-472.
https://search.emarefa.net/detail/BIM-881623
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Khujah, Ibtihal Yaqub Bildash& al-Dib, Ruqayah Ahmad Sami. Fatty acids composition and oxidative stability of peanut and sesame oils with the sensory evaluation of mayonnaise prepared by different oils. Assuit Journal of Agricultural Sciences Vol. 47, no. 6 (2016), pp.460-472.
https://search.emarefa.net/detail/BIM-881623
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Khujah, Ibtihal Yaqub Bildash& al-Dib, Ruqayah Ahmad Sami. Fatty acids composition and oxidative stability of peanut and sesame oils with the sensory evaluation of mayonnaise prepared by different oils. Assuit Journal of Agricultural Sciences. 2016. Vol. 47, no. 6, pp.460-472.
https://search.emarefa.net/detail/BIM-881623
نوع البيانات
مقالات
لغة النص
الإنجليزية
رقم السجل
BIM-881623
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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