Premium
Use of sunflower oil mixed with jojoba and paraffin oils in deep‐fat frying process
Author(s) -
Farag Radwan S.,
Farag Mostafa M.,
Ali Rehab F.M.
Publication year - 2008
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2007.01609.x
Subject(s) - sunflower oil , peroxide value , food science , iodine value , deep frying , acid value , sunflower , chemistry , oil mill , viscosity , peanut oil , materials science , palm oil , horticulture , organic chemistry , raw material , biochemistry , composite material , biology
Summary The aim of the present study was to increase the stability of sunflower oil during frying process and to obtain low‐calorie fried foods. Therefore, sunflower oil was mixed separately with jojoba oil and paraffin oil at ratios of 9:1 and 8:2 (v/v). The frying process was conducted at 180 ° ± 5 °C for 12 h continuous heating time. Some physico‐chemical properties (refractive index, viscosity, colour, acid value, peroxide value, thiobarbituric acid test, iodine value and polymer content) of non‐fried and binary fried oil systems were measured at various heating periods. The results demonstrated that mixing sunflower oil with jojoba oil or paraffin oil increased the stability and hence improved the quality of sunflower oil during frying process.