Comparison of Frying Performance of Palm Olein and Sunflower Oil During “Lokma” Frying

Abstract

Objective: To have information about the possible health impact by knowing the number of compounds that may occur due to the physico-chemical changes seen in the “lokma” dessert and fried oil is important in terms of public health. This research was conducted in order to compare the frying performances of sunflower oil and palm oleinoil in which the lokma dough was fried in 8 batches taken from a patisserie that makes “lokma” in Izmir. Material and Method: Frying performances were determined by the amounts of free fatty acid (FFA), total polar compounds (TPC%), total oxidation value (TOTOX), peroxide value (PV), and p-anisidine values (p-AV) methods in accordance with the literature, and the oil absorption rate of the last fried “lokma” was also measured. All measurements were carried out twice, and the mean of the obtained values was given.Results: Fat absorption rate of the last lokma from sunflower oil (8,3%) was higher than palm olein (6,5%). p-AV of sunflower oil was 180, and p-AV of palm olein was 102. The last TPC values of both oils (sunflower oil: 18%, palm olein: 12.5%) were found below the recommended legal limit for frying oils. The increased rate of TPC% and the acceleration of FFA amount of palm olein oil were lower than sunflower oil. Conclusion: The results showed that palm olein oil was more oxidatively stable in deep lokma frying than sunflower oil.

Keywords

• Lokma
• sunflower oil
• palm olein
• the total amount of polar compouns
• peroxide value

“Lokma” Kızartma İşlemi Sırasında Palm Olein ve Ayçiçeği Yağının Kızartma Performansının Karşılaştırılması

Abstract

Amaç: İzmir halkının sıklıkla tükettiği lokma tatlısında ve kızartıldığı yağda görülen fiziko-kimyasal değişiklikler sonucu oluşan bileşiklerin miktarının sağlık üzerine olası etkisi hakkında bilgi sahibi olmak halk sağlığı açısından önemlidir. Bu araştırma, İzmir ilinde “lokma” tatlısı yapan bir pastaneden alınan lokma hamurunun, ayçiçeği yağı ve palm olein yağında 8 parti halinde kızartılarak yağların kızartma performanslarının izlenmesi amacıyla yürütülmüştür. Gereç ve Yöntem: Kızartma performansları açısından yağların serbest yağ asidi (SYA), toplam polar madde (%TPM) miktarı, toplam oksidasyon değeri (TOTOX), peroksit değeri (PD) ve p-anisidin değeri (p-AV) literatüre uygun yöntemlerle belirlenmiş, son kızartılmış lokmanın yağ çekme oranı ölçülmüştür. Tüm ölçümler iki kez gerçekleştirilmiş, elde edilen değerlerin ortalaması verilmiştir. Bulgular: Ayçiçeği yağında kızartılan son lokmanın yağ çekme miktarı (%8,3), palm oleinde kızartılan lokmadakine (%6,5) göre yüksektir. Lokma kızartılan ayçiçeği yağının p-AV: 180 iken, palm oleinin p-AV: 102 olup, her iki yağın %TPM değerleri (ayçiçeği yağında: %18, palm oleinde: %12,5) kızartma yağları için önerilen yasal sınırın altında bulunmuştur. Palm olein yağının %TPM’deki artış hızı ve SYA miktarının artış ivmesi ayçiçeği yağına göre daha düşüktür. Sonuç: Sonuçlar palm olein yağının, derin yağda lokma kızartma işleminde, ayçiçeği yağına göre oksidatif olarak daha dayanıklı olduğunu göstermiştir.

Keywords

• Lokma
• ayçiçeği yağı
• palm olein yağı
• toplam polar madde miktarı
• peroksit değeri

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