FARKLI KIZARTMA YÖNTEMLERİNİN BİTKİSEL YAĞLARIN OKSİDATİF STABİLİTESİ ÜZERİNE ETKİSİ

Year 2016, Volume: 41 Issue: 6, 387 - 394, 01.12.2016

Cem Baltacıoğlu

Abstract

Derin yağda kızartma, ticari ve ev ölçeğinde en çok kullanılan gıda hazırlama yöntemlerinden birisidir.Sıcaklık, süre ve oksijen etkisiyle, kullanılan yağda kızartma sonunda ısıl oksidasyon görülmektedir.Yapılan bu çalışmada ayçiçek, kanola ve ticari kızartma yağları kızartma ortamı olarak kullanılmıştır.Derin yağda kızartma metodu olarak fritöz ve mikrodalga fırın kullanılmıştır. Kızartma sıcaklığı olarakfritözde 160°C ve 190°C, mikrodalgada fırında 600W ve 900W güç değerleri seçilmiş, her iki yöntemdede 4 dakika süre uygulanmıştır. Oksidasyon düzeyini belirlemek amacıyla peroksit değeri ve 232 ve270 nm’de özgül soğurma parametreleri incelenmiştir. Ticari kızartmalık yağlarda 4.60±1.95, kanolayağında 5.80±2.26 ve ayçiçek yağında 7.43±2.30 ortalama peroksit değerleri elde edilmiştir. K232ve K270ortalama değerleri ayçiçek, kanola ve ticari kızartmalık yağda sırasıyla 1.868±0.406, 1.320±0.132,1.036±0.107 ve 0.778±0.170, 0.302±0.054, 0.280±0.028 olarak ölçülmüştür

Keywords

Kızartma, mikrodalga, oksidasyon, peroksit değeri, özgül soğurma

EFFECT OF FRYING METHODS ON OXIDATIVE STABILITY OF VEGETABLE OILS

Abstract

Deep fat frying is one of the most widely used method of food preparation for commercial and householdscale. The thermal oxidation is seen in frying oil by the effect of temperature, time and oxygen. In thisstudy sunflower oil, canola oil and frying oil were used as a frying medium. Deep fat fryer and microwaveoven were used as a frying method. 160°C and 190°C were selected as frying temperature in electricfryer, 600W and 900W power level were selected in microwave oven and 4 minutes were applied inboth methods. Peroxide value and specific extinction coefficient in 232 and 270 nm were investigatedto determine oxidation levels. Average peroxide values were obtained as 4.60±1.95 in commercialfrying oil, 5.80±2.26 in canola oil and 7.43±2.30 in sunflower oil. K232and K270values of sunflower oil,canola oil and commercial frying oil were measured 1.868±0.406, 1.320±0.132, 1.036±0.107 and0.778±0.170, 0.302±0.054, 0.280±0.028, respectively

Keywords

Frying, microwave, oxidation, peroxide value, specific extinction

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