The quality of sunflower oil and palm olein during the production of french fries
Authors
Paunović, DraganaDemin, Mirjana
Petrović, Tanja
Marković, Jovana
Vujasinović, Vesna
Rabrenović, Biljana
Other (Published version)
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The refined sunflower and palm oil are used in the food industry for the production of French
fries. Literary data have been shown that the palm oil had less tendency to degradation than
sunflower oil, due to its fatty acid composition. However, palm olein is a palm oil fraction and
therefore has a different composition of fatty acids. The aim of this study was to investigate
quality of the refined palm olein in relation to the refined sunflower oil during the production
of French fries. The oil samples were used for multiple frying during seven days (40 minutes
per day at a temperature of 165 °C). The peroxide number and free fatty acids content (acid
number) were determined by standard analytical methods. The results showed that the peroxide
number in sunflower oil and palm olein increased by 75.0% and 77.8%, while the acid number
increased by 50.0% and 26.8%, respectively, in relation to their initial values in fresh oil
samples. Based on these results it can be ...concluded that the palm olein was more suitable for
frying. However, this finding cannot be indicated with certainty because the quality of the oil
depends on many more parameters, not only of analyzed in this paper.
Keywords:
Sunflower oil / Palm olein / Peroxide number / Acid numberSource:
1st International Conference on Advanced Production and Processing, 2019, 34-Funding / projects:
- Develooment and utilization of novel and traditional technologies in production of competitive food products with added valued for national and global market - CREATING WEALTH FROM THE WEALTH OF SERBIA (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46001)
- Novel encapsulation and enzyme technologies for designing of new biocatalysts and biologically active compounds targeting enhancement of food quality, safety and competitiveness (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
- Development of new technology for production of red wine and diatery supplements reach with polyphenols with cardioprotective effects (RS-MESTD-Technological Development (TD or TR)-31020)
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Institution/Community
Poljoprivredni fakultetTY - GEN AU - Paunović, Dragana AU - Demin, Mirjana AU - Petrović, Tanja AU - Marković, Jovana AU - Vujasinović, Vesna AU - Rabrenović, Biljana PY - 2019 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6894 AB - The refined sunflower and palm oil are used in the food industry for the production of French fries. Literary data have been shown that the palm oil had less tendency to degradation than sunflower oil, due to its fatty acid composition. However, palm olein is a palm oil fraction and therefore has a different composition of fatty acids. The aim of this study was to investigate quality of the refined palm olein in relation to the refined sunflower oil during the production of French fries. The oil samples were used for multiple frying during seven days (40 minutes per day at a temperature of 165 °C). The peroxide number and free fatty acids content (acid number) were determined by standard analytical methods. The results showed that the peroxide number in sunflower oil and palm olein increased by 75.0% and 77.8%, while the acid number increased by 50.0% and 26.8%, respectively, in relation to their initial values in fresh oil samples. Based on these results it can be concluded that the palm olein was more suitable for frying. However, this finding cannot be indicated with certainty because the quality of the oil depends on many more parameters, not only of analyzed in this paper. T2 - 1st International Conference on Advanced Production and Processing T1 - The quality of sunflower oil and palm olein during the production of french fries SP - 34 UR - https://hdl.handle.net/21.15107/rcub_agrospace_6894 ER -
@misc{ author = "Paunović, Dragana and Demin, Mirjana and Petrović, Tanja and Marković, Jovana and Vujasinović, Vesna and Rabrenović, Biljana", year = "2019", abstract = "The refined sunflower and palm oil are used in the food industry for the production of French fries. Literary data have been shown that the palm oil had less tendency to degradation than sunflower oil, due to its fatty acid composition. However, palm olein is a palm oil fraction and therefore has a different composition of fatty acids. The aim of this study was to investigate quality of the refined palm olein in relation to the refined sunflower oil during the production of French fries. The oil samples were used for multiple frying during seven days (40 minutes per day at a temperature of 165 °C). The peroxide number and free fatty acids content (acid number) were determined by standard analytical methods. The results showed that the peroxide number in sunflower oil and palm olein increased by 75.0% and 77.8%, while the acid number increased by 50.0% and 26.8%, respectively, in relation to their initial values in fresh oil samples. Based on these results it can be concluded that the palm olein was more suitable for frying. However, this finding cannot be indicated with certainty because the quality of the oil depends on many more parameters, not only of analyzed in this paper.", journal = "1st International Conference on Advanced Production and Processing", title = "The quality of sunflower oil and palm olein during the production of french fries", pages = "34", url = "https://hdl.handle.net/21.15107/rcub_agrospace_6894" }
Paunović, D., Demin, M., Petrović, T., Marković, J., Vujasinović, V.,& Rabrenović, B.. (2019). The quality of sunflower oil and palm olein during the production of french fries. in 1st International Conference on Advanced Production and Processing, 34. https://hdl.handle.net/21.15107/rcub_agrospace_6894
Paunović D, Demin M, Petrović T, Marković J, Vujasinović V, Rabrenović B. The quality of sunflower oil and palm olein during the production of french fries. in 1st International Conference on Advanced Production and Processing. 2019;:34. https://hdl.handle.net/21.15107/rcub_agrospace_6894 .
Paunović, Dragana, Demin, Mirjana, Petrović, Tanja, Marković, Jovana, Vujasinović, Vesna, Rabrenović, Biljana, "The quality of sunflower oil and palm olein during the production of french fries" in 1st International Conference on Advanced Production and Processing (2019):34, https://hdl.handle.net/21.15107/rcub_agrospace_6894 .