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Improving quality of the egyptian subsidized oil
Adel, Y.G1, Shaker, M.A2, Mounir, M. E3.
Palm olein (PO) was blended with sunflower (SFO) and soybean oil (SBO) at different three
ratios. These oils and their blends were fried at 180ºC ±5ºC for 32hr (4hr per day). These oil
blends were periodically analyzed at zero time and every 8hr wherefrom refractive index (at
25ºC), acidity (as oleic acid %), peroxide value (meq.O2
/kg oil), polar content (%), polymer
content (%), oxidized fatty acids content (%) and oxidative stability (hr). The fatty acids
composition of fresh oils and their blends were determined by using gas chromatography (GC).
Results clearly revealed that the oil blend samples contained palm olein showed an increment
in the oxidative stability during the frying process and also improvement had occurred in some
physicochemical properties of these blends.
Affiliation:
- Agricultural Research Center Egypt, Egypt
- Agricultural Research Center Egypt, Egypt
- Agricultural Research Center Egypt, Egypt
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Indexation |
Indexed by |
MyJurnal (2018) |
H-Index
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8 |
Immediacy Index
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0.000 |
Rank |
28/30,Q4(Sciences ) 28/30,Q4(Sciences ) 14/17,Q4(Medical & Health Sciences )
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Indexed by |
Scopus (SCImago Journal Rankings 2016) |
Impact Factor
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- |
Rank |
Q3 (Food Science) |
Additional Information |
0.335 (SJR) |
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