AYÇİÇEK ve PİRİNA YAĞLARININ KIZARTMA STABİLİTELERİNİN KARŞILAŞTIRILMASI

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

Tuğba Yaşdağ Aziz Tekin

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.  

Keywords

Kızartma, ayçiçek yağı, pirina yağı, kimyasal ve fiziksel özellikler

COMPARISION OF FRYING STABILITY OF SUNFLOWER and OLIVE POMACE OIL

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.

Keywords

Frying, deep fat frying, chemical and physical properties, pomace oil, sunflower oil

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