Title : ( Deep-Frying Performance of Canola Oil Blended with Palm Olein Oil )
Authors: Reza Farhoosh , reza esmaeilzadeh kenari , Hashem Puorazrang ,
Full TextAbstract
The fatty acid composition, peroxide value (PV), acid value (AV), iodine value (IV), total tocopherols (TT) content, and total phenolics (TP) content of canola (CAO) and palm olein (POO) oils were determined. Their blend was prepared in the volume ratio of 75:25. The CAO and its blend with POO were used to fry potato pieces (7.0cm×0.5cm×0.3 cm) at 180 ºC. During the frying process, total polar compounds (TPC) content and oil/oxidative stability index (OSI) of the CAO/blend were measured. In general, frying stability of the CAO was significantly (P < 0.05) improved by the blending.
Keywords
, Blending, Canola oil, Frying, Palm olein oil, Stability Introduction
@inproceedings{paperid:1007062,
author = {Farhoosh, Reza and Esmaeilzadeh Kenari, Reza and Puorazrang, Hashem},
title = {Deep-Frying Performance of Canola Oil Blended with Palm Olein Oil},
booktitle = {6th International Food Convention},
year = {2008},
location = {Mysore, INDIA},
keywords = {Blending; Canola oil; Frying; Palm olein oil; Stability
Introduction},
}
%0 Conference Proceedings
%T Deep-Frying Performance of Canola Oil Blended with Palm Olein Oil
%A Farhoosh, Reza
%A Esmaeilzadeh Kenari, Reza
%A Puorazrang, Hashem
%J 6th International Food Convention
%D 2008
