Affiliation:
1. Universidade Federal da Paraíba, Brasil
Abstract
The main objective of this work was to quantify the migration of iron and aluminium ions and to evaluate the influence of recipients made of iron, stainless steel, aluminium and glass on the oxidative stability during frying with soy (Glycine max) and refined nhandiroba oils (Fevillea trilobata). Soy oil during the frying process in the four distinct recipients presented increased Free Fatty Acids index (FFA) and Peroxide index (PI) values and decreased Iodine index (II) values. Refined nhandiroba oil presented decreased FFA rates in all the recipients investigated. The analysis of results showed that soy oil presented relevant oxidative alterations when compared to the heating time of 72 h and the types of frying recipients used, and in iron and stainless steel recipients, these differences were higher when compared to glass and aluminium recipients. The analysis of the nhandiroba oil presented moderate oxidative modifications in all the frying recipients investigated.
Reference12 articles.
1. Official methods of analysis,2000
2. Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RDB) palm olein during deep-fat frying;Che Man Y. B.;Food Chemistry.,1999
3. Avaliação da qualidade dos óleos de fritura usados em restaurantes, lanchonetes e similares;Gião A. N. S. V.;Ciência e Tecnologia de Alimentos,1999
4. Influência do aquecimento nos meios de fritura sobre o grau de acidez e índice de iodo;Mogharbel A. D. I.;Brasil Alimentos.,2003
5. Some changes in cottonseed oil during frying of flafel and eggplant;Moharram Y. G;Food Chemistry.,1982
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献