EVALUATION OF HEATED FRYING OILS CONTAINING ADDED FATTY-ACIDS

被引：17

作者：

HANDEL, AP

GUERRIERI, SA

机构：

[1] The Dept of Nutrition & Food Sciences, Drexel Univ, Philadelphia, Pennsylvania

[2] US. Dept. of Defense, Defense Personnel Support Center, Philadelphia, Pennsylvania

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb03948.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Frying oils (corn, lightly and highly hydrogenated soybean and tallow) were heated 24 hr at 200°C and acid value and percentage polar compounds measured. Fatty acids (stearic, oleic and linoleic) were added to the oils at 1 and 5% levels to determine their effect on oil quality. Corn oil formed acidic and polar compounds at faster rates than the other oils. With 5% fatty acids added, acid value decreased because acidic compounds evaporated faster than they were formed. Polar compound formation generally increased with fatty acid addition in corn oil and lightly hydrogenated soybean oil and decreased in highly hydrogenated soybean oil and tallow. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：1417 / 1420

页数：4

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