Effect of microwave heating on the quality characteristics of canola oil in presence of palm olein

• Autorzy: Abbas Ali M. , Nouruddeen Z. B. , Muhamad I. I. , Latip R. A. , Othman N. H.
• Języki publikacji: EN

Abstrakty

EN

Background. Microwave heating is one of the most attractive cooking methods for food preparation, commonly employed in households and especially in restaurants for its high speed and convenience. The chemical constituents of oils that degrade during microwave heating do so at rates that vary with heating temperature and time in a similar manner to other type of processing methods. The rate of quality characteristics of the oil depends on the fatty acid composition and the minor components during heating. Addition of oxidativestable palm olein (PO) to heat sensitive canola oil (CO), may affect the quality characteristics of CO during microwave heating. The aim of this study was to evaluate how heat treatments by microwave oven affect the quality of CO in presence of PO. Material and methods. The blend was prepared in the volume ratio of 40:60 (PO:CO, PC). Microwave heating test was performed for different periods (2, 4, 8, 12, 16 and 20 min) at medium power setting for the samples of CO and PC. The changes in quality characteristics of the samples during heating were determined by analytical and instrumental methods. Results. In this study, refractive index, free fatty acid content, peroxide value, p-anisidine value, TOTOX value, specific extinction, viscosity, polymer content, polar compounds and food oil sensor value of the oils all increased, whereas iodine value and C18.2/C16:0 ratio decreased as microwave heating progressed. Based on the most oxidative stability criteria, PO addition led to a slower deterioration of CO at heating temperatures. The effect of microwave heating on the fatty acid composition of the samples was not remarkable. PO addition decelerated the formation of primary and secondary oxidation products in CO. However, effect of adding PO to CO on the formation of free fatty acids and polymers during microwave treatment was not significant (P < 0.05). No significant difference in food oil sensor value was detected between CO and PC throughout the heating periods. Conclusion. Microwave heating caused formation of comparatively lower amounts of some degradative products in PC compared to CO indicating a lower extent of oxidative degradation of PC.

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2013
• Tom: 12
• Numer: 3
• Opis fizyczny: p.241-251,ref.

Twórcy

autor

Abbas Ali M.

• Department of Bioprocess Engineering, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, UTM Skudai, 81310 Johor, Malaysia
• Department of Chemistry, Rajshahi University of Engineering and Technology, Rajshahi-6204, Bangladesh

autor

Nouruddeen Z. B.

• Department of Bioprocess Engineering, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, UTM Skudai, 81310 Johor, Malaysia

autor

Muhamad I. I.

• Department of Bioprocess Engineering, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, UTM Skudai, 81310 Johor, Malaysia

autor

Latip R. A.

• Sime Darby Research Sdn., Bhd., 42700 Banting, Selangor, Malaysia

autor

Othman N. H.

• Sime Darby Research Sdn., Bhd., 42700 Banting, Selangor, Malaysia

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