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Abstract
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Article Information:
Comparative Study of Stability Measurements for Two Frying Oils: Soybean Oil and Refined Palm Oil
N.P. Pambou-Tobi, J.M. Nzikou, L. Matos, C.B. Ndangui, A. Kimbonguila, A.A. Abena, Th. Silou, J. Scher and S. Desobry
Corresponding Author: Jean Mathurin N'ZIKOU
Submitted: 2009 October, 19
Accepted: 2009 November, 12
Published: 2010 January, 10 |
Abstract:
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The quality of soybean oil (SO) and refined palm oil (RPO), frying at 180ºC for 12 h was
investigated. The purpose of the study was to find out the quality deterioration of the two oils with respect to
time as affected by fritters frying and to generate equations that can be used for predicting the quality
parameters. The physicochemical characteristics of two oils were evaluated by taking the oil samples (100 mL)
in the pan (fryer) after 1h of frying. The parameters evaluated were K233, K269, viscosity, polar compounds,
fatty acids methyl ester analysis by Gas Chromatography (GC), Differential Scanning Calorimetry (DSC).
There was a gradual increase in K233, K269, viscosity and polar compounds with during frying of the two
samples. Linoleic acid was degraded during frying in the two oils. Viscosity correlated well (r > 0.99) with
polar compounds and time of frying. K233 and K269 correlated well (r > 0.99) with during frying, polar
compounds duration of frying and absorption capacity of oils in fritters.
Key words: DSC, Oxidative, palm oil, polar compounds, soybean oil, specific extension, viscosity
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Cite this Reference:
N.P. Pambou-Tobi, J.M. Nzikou, L. Matos, C.B. Ndangui, A. Kimbonguila, A.A. Abena, Th. Silou, J. Scher and S. Desobry, . Comparative Study of Stability Measurements for Two Frying Oils: Soybean Oil and Refined Palm Oil. Advance Journal of Food Science and Technology, (1): Page No: 22-27.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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