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AYÇİÇEK ve PİRİNA YAĞLARININ KIZARTMA STABİLİTELERİNİN KARŞILAŞTIRILMASI

Year 2017, Volume: 42 Issue: 2, 105 - 115, 15.04.2017

Abstract

Çalışmanın amacı, ayçiçek ve pirina yağlarının
kızartma stabilitelerinin karşılaştırılmasıdır. Materyal olarak rafine ayçiçek
yağı ile pirina-rafine pirina karışımı (50:50) kullanılmıştır. Patatesle
yapılan kızartma işlemleri 180 oC’de 3 dakika olarak
gerçekleştirilmiş ve toplamda 40 kızartma yapılmıştır. Kızartma işlemleri
boyunca yağlarda serbest yağ asitleri, dumanlanma noktası, p-anisidin, toplam polar madde, viskozite, polimer trigliserit ve
renk analizleri yapılmıştır.



Yağlarda serbest yağ asitleri, p-anisidin, toplam
polar madde, viskozite, polimer trigliserit ve renk değerlerinde artış,
dumanlanma noktası değerlerinde ise azalma gözlenmiştir. Pirina yağının
dumanlanma noktası ayçiçek yağına göre daha kısa sürede 170°C’den daha düşük
bir değere ulaştığı görülmüştür. Buna karşın oluşan polimer trigliserit ve buna
bağlı olarak gerçekleşen viskozite değerlerindeki artışlar, pirina yağında
ayçiçeği yağına göre oldukça düşük değerlerdedir. Tüm incelenen değerler
arasındaki farklılıklar incelendiğinde, pirina yağında elde edilen değerlerin,
ayçiçeği yağına oranla daha düşük kaldığı belirlenmiştir. Bu sonuçlar,
doymamışlık derecesi düşük olan pirina yağının kızartma işlemleri sırasında
bozulma reaksiyonlarına daha düşük düzeyde maruz kaldığını göstermektedir.  

References

  • Singh RP. 2005. Food Frying. Food Engineering Vol III. Encyclopedia of Life Support Systems (EOLSS).California, USA. 122 p.
  • Türkay S. 2009. Kızartma İşlemi ve Yağları: Yağda Oluşan Değişimler, Kullanılmış Kızartma Yağlarının Rejenerasyonu ve Türkiye’deki Uygulamaları. “Evsel Atık Yağlar ve Geri Dönüşümü” Paneli, İstanbul, Türkiye. 2-3 s.
  • Quaglia G, Comendador J, Finotti E. 1998. Optimization of frying process in food safety. Grasas Aceites Vol 49, 275-281.
  • Del Re PV, Jorge N. 2006. Behaviour of vegetable oils for frying discontinuous frozen pre-fried products. Cienc Technol (26):56-53.
  • Choe E, Mın DB. 2007. Chemistry of Deep-Fat frying oils. J Food Sci. 77-86.
  • Varela LS, Muniz SFJ, Polonio CG, Arroyo R, Cuesta C. 1995. Relationship between chemical and physical indexes and column and HPSE chromatography methods for evaluating frying oil. Z Erniihrungswiss 34(4):308-313.
  • Gupta MK. 2004. Frying Technology and Practices. AOCS Press, Champaign, Illinois.
  • Yoon SH, Jung MY, Min DB. 1998. Effects of thermally oxidized triglycerides on the oxidative stability of soybean oil. J Am Oil Chem Soc. 65, 10, 1652-1657.
  • Abdulkarim SM, Long K, Lai OM, Muhammad SKS, Ghazali HM. 2007. Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils, Food Chem, 105, 1382-1389.
  • Aladadunye FA, Przybylski Z. 2009. Degredation and nutritional quality changes of oil during frying. J Am Oil Chem Soc. 86, 149-156.
  • Anon 2000. Determination of polymerized triglycerides by gel-permeation HPLC. AOCS Official Method, Cd 22-91.
  • Anon 1997. Determination of polar compounds in frying fats, AOCS Official Method. Cd 20-91.
  • Anon 1997. p-Anisidine value. AOCS Official Method, Cd 18-90.
  • Anon 1997. Smoke, flash and fire points Cleveland open cup method. AOCS Official Method, Cc 9a-48.
  • Anon 1997. Brookfield viscosity. AOCS Official Method, Ja 10-87.
  • Anon 1997. Free fatty acids. AOCS Official Method, Ca 5a-40.
  • Anon 1997. Color spectrophotometric method. AOCS Official Method, Cc 13c-50.
  • Warner K, Orr P, Parrott L, Glynn M. 1994. Effects of frying oil composition on potato chip stability. 1327-1331.
  • Mishra S, Manchanda SC. 2012. Cooking oils for heart health. J Preventine Cardiol Vol 1, 123-131.
  • Matthäus B. 2006. Utilization of high-oleic rapeseed oil for deepfat frying of French fries compared to other commonly used edible oils. Eur J Lipid Technol, 108, 200-221.
  • Al-Kahtani HA. 1991. Survey of quality of used frying oils from restaurants. J Am Oil Chem Soc. 68, 857-862.
  • Gupta MK. 2005.Frying oils. In F. Shahidi (Ed.), Bailey’s industrial oil and fat products (6th ed.). New Jersey: John Wiley &Sons. Vol 4, 1-31.
  • Blumenthal MM. 1996. Frying Technology, in Edible Oil and Fat Products: Products and Application Technology. In: Bailey’s Industrial Oil and Fat Products, Hui Y.H.(5th Ed). John Wiley and Sons, New York, Vol 3, 429-481.
  • Firestone D, Stier RF, Blumenthal MM. 1991. Regulation of frying fats and oils. Food Technol, (45):90-94.
  • Tyagi VK, Vasishtha AK. 1996. Changes in the characteristics and composition of oils during deep-fat frying. J Am Oil Chem Soc, Vol 73, 499-506.
  • Dutt NVK, Prasad DHL. 1989. Estimation of infinite dilution activity coefficients of hydrocarbons in water from molar refraction. Fluid Phase Equilibria. Vol 45, 1-5.
  • Miller KS, Sıngh RP, Farkas BE. 1994. Viscosity and Heat Transfer Coefficients for Canola, Corn, Palm, And Soybean Oil. J Food Process Preservation. (18):461-472.
  • Rossi M, Alamprese C, Ratti S. 2007. Tocopherols and tocotrienols as free radical-scavengers in refined vegetable oils and their stability during deep-fat frying. Food Chem, 102, 812–817.
  • Serjouie A, Tan CP, Mirhosseini H, Man YBC. 2010. Effect of Vegetable-Based Oil blends on Physicochemical Properties of Oils During Deep-Fat Frying. Am J Food Technol. 5 (5): 310-323.

COMPARISION OF FRYING STABILITY OF SUNFLOWER and OLIVE POMACE OIL

Year 2017, Volume: 42 Issue: 2, 105 - 115, 15.04.2017

Abstract

The purpose of this study is comparison of frying
stability of sunflower and olive pomace oil. Refined sunflower oil and olive
pomace oil-refined olive pomace oil blend (50:50) were used as material. Frying
was performed 40 times using potatoes at 1800C for 3 min. Along
these frying treatments, 
free
fatty acids, smoke point,
p-anisidine, polar
material,
viscosity, polymer
triglyceride and color of the oils were performed.



Considerable increases in free fatty acids, p-anisidine, polar
material,
viscosity, polymer triglyceride and color of the oils were observed in
oils while smoke points decreased. Smoke point of olive pomace oil deceased
less than 170°C before sunflower oil. However, compared to sunflower oil, olive
pomace oil had less polymer triglyceride and lower viscosity. The differences
in the oil properties before and after fryings were also lower in olive pomace
oil. These results indicate that oxidation rate in olive pomace oil during
frying is lower than that of sunflower oil, which is possibly because of its
lower iodine value.

References

  • Singh RP. 2005. Food Frying. Food Engineering Vol III. Encyclopedia of Life Support Systems (EOLSS).California, USA. 122 p.
  • Türkay S. 2009. Kızartma İşlemi ve Yağları: Yağda Oluşan Değişimler, Kullanılmış Kızartma Yağlarının Rejenerasyonu ve Türkiye’deki Uygulamaları. “Evsel Atık Yağlar ve Geri Dönüşümü” Paneli, İstanbul, Türkiye. 2-3 s.
  • Quaglia G, Comendador J, Finotti E. 1998. Optimization of frying process in food safety. Grasas Aceites Vol 49, 275-281.
  • Del Re PV, Jorge N. 2006. Behaviour of vegetable oils for frying discontinuous frozen pre-fried products. Cienc Technol (26):56-53.
  • Choe E, Mın DB. 2007. Chemistry of Deep-Fat frying oils. J Food Sci. 77-86.
  • Varela LS, Muniz SFJ, Polonio CG, Arroyo R, Cuesta C. 1995. Relationship between chemical and physical indexes and column and HPSE chromatography methods for evaluating frying oil. Z Erniihrungswiss 34(4):308-313.
  • Gupta MK. 2004. Frying Technology and Practices. AOCS Press, Champaign, Illinois.
  • Yoon SH, Jung MY, Min DB. 1998. Effects of thermally oxidized triglycerides on the oxidative stability of soybean oil. J Am Oil Chem Soc. 65, 10, 1652-1657.
  • Abdulkarim SM, Long K, Lai OM, Muhammad SKS, Ghazali HM. 2007. Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils, Food Chem, 105, 1382-1389.
  • Aladadunye FA, Przybylski Z. 2009. Degredation and nutritional quality changes of oil during frying. J Am Oil Chem Soc. 86, 149-156.
  • Anon 2000. Determination of polymerized triglycerides by gel-permeation HPLC. AOCS Official Method, Cd 22-91.
  • Anon 1997. Determination of polar compounds in frying fats, AOCS Official Method. Cd 20-91.
  • Anon 1997. p-Anisidine value. AOCS Official Method, Cd 18-90.
  • Anon 1997. Smoke, flash and fire points Cleveland open cup method. AOCS Official Method, Cc 9a-48.
  • Anon 1997. Brookfield viscosity. AOCS Official Method, Ja 10-87.
  • Anon 1997. Free fatty acids. AOCS Official Method, Ca 5a-40.
  • Anon 1997. Color spectrophotometric method. AOCS Official Method, Cc 13c-50.
  • Warner K, Orr P, Parrott L, Glynn M. 1994. Effects of frying oil composition on potato chip stability. 1327-1331.
  • Mishra S, Manchanda SC. 2012. Cooking oils for heart health. J Preventine Cardiol Vol 1, 123-131.
  • Matthäus B. 2006. Utilization of high-oleic rapeseed oil for deepfat frying of French fries compared to other commonly used edible oils. Eur J Lipid Technol, 108, 200-221.
  • Al-Kahtani HA. 1991. Survey of quality of used frying oils from restaurants. J Am Oil Chem Soc. 68, 857-862.
  • Gupta MK. 2005.Frying oils. In F. Shahidi (Ed.), Bailey’s industrial oil and fat products (6th ed.). New Jersey: John Wiley &Sons. Vol 4, 1-31.
  • Blumenthal MM. 1996. Frying Technology, in Edible Oil and Fat Products: Products and Application Technology. In: Bailey’s Industrial Oil and Fat Products, Hui Y.H.(5th Ed). John Wiley and Sons, New York, Vol 3, 429-481.
  • Firestone D, Stier RF, Blumenthal MM. 1991. Regulation of frying fats and oils. Food Technol, (45):90-94.
  • Tyagi VK, Vasishtha AK. 1996. Changes in the characteristics and composition of oils during deep-fat frying. J Am Oil Chem Soc, Vol 73, 499-506.
  • Dutt NVK, Prasad DHL. 1989. Estimation of infinite dilution activity coefficients of hydrocarbons in water from molar refraction. Fluid Phase Equilibria. Vol 45, 1-5.
  • Miller KS, Sıngh RP, Farkas BE. 1994. Viscosity and Heat Transfer Coefficients for Canola, Corn, Palm, And Soybean Oil. J Food Process Preservation. (18):461-472.
  • Rossi M, Alamprese C, Ratti S. 2007. Tocopherols and tocotrienols as free radical-scavengers in refined vegetable oils and their stability during deep-fat frying. Food Chem, 102, 812–817.
  • Serjouie A, Tan CP, Mirhosseini H, Man YBC. 2010. Effect of Vegetable-Based Oil blends on Physicochemical Properties of Oils During Deep-Fat Frying. Am J Food Technol. 5 (5): 310-323.
There are 29 citations in total.

Details

Journal Section Articles
Authors

Tuğba Yaşdağ This is me

Aziz Tekin

Publication Date April 15, 2017
Published in Issue Year 2017 Volume: 42 Issue: 2

Cite

APA Yaşdağ, T., & Tekin, A. (2017). AYÇİÇEK ve PİRİNA YAĞLARININ KIZARTMA STABİLİTELERİNİN KARŞILAŞTIRILMASI. Gıda, 42(2), 105-115.
AMA Yaşdağ T, Tekin A. AYÇİÇEK ve PİRİNA YAĞLARININ KIZARTMA STABİLİTELERİNİN KARŞILAŞTIRILMASI. The Journal of Food. April 2017;42(2):105-115.
Chicago Yaşdağ, Tuğba, and Aziz Tekin. “AYÇİÇEK Ve PİRİNA YAĞLARININ KIZARTMA STABİLİTELERİNİN KARŞILAŞTIRILMASI”. Gıda 42, no. 2 (April 2017): 105-15.
EndNote Yaşdağ T, Tekin A (April 1, 2017) AYÇİÇEK ve PİRİNA YAĞLARININ KIZARTMA STABİLİTELERİNİN KARŞILAŞTIRILMASI. Gıda 42 2 105–115.
IEEE T. Yaşdağ and A. Tekin, “AYÇİÇEK ve PİRİNA YAĞLARININ KIZARTMA STABİLİTELERİNİN KARŞILAŞTIRILMASI”, The Journal of Food, vol. 42, no. 2, pp. 105–115, 2017.
ISNAD Yaşdağ, Tuğba - Tekin, Aziz. “AYÇİÇEK Ve PİRİNA YAĞLARININ KIZARTMA STABİLİTELERİNİN KARŞILAŞTIRILMASI”. Gıda 42/2 (April 2017), 105-115.
JAMA Yaşdağ T, Tekin A. AYÇİÇEK ve PİRİNA YAĞLARININ KIZARTMA STABİLİTELERİNİN KARŞILAŞTIRILMASI. The Journal of Food. 2017;42:105–115.
MLA Yaşdağ, Tuğba and Aziz Tekin. “AYÇİÇEK Ve PİRİNA YAĞLARININ KIZARTMA STABİLİTELERİNİN KARŞILAŞTIRILMASI”. Gıda, vol. 42, no. 2, 2017, pp. 105-1.
Vancouver Yaşdağ T, Tekin A. AYÇİÇEK ve PİRİNA YAĞLARININ KIZARTMA STABİLİTELERİNİN KARŞILAŞTIRILMASI. The Journal of Food. 2017;42(2):105-1.

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