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1

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

100%
Abbas Ali M., Nouruddeen Z. B., Muhamad I. I., Latip R. A., Othman N. H.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2013
|
tom 12
|
nr 3
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.
2

Effect of heating at frying temperature on the quality characteristics of regular and high-oleic acid sunflower oils

86%
Ali M. A., Ali Najmaldien A. H., Latip R. A., Othman N. H., Majid F. A., Salleh L. M.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2013
|
tom 12
|
nr 2
Background. Understanding of oil deterioration during heating/frying process is important as oils are normally kept hot at commercial food outlets during intermittent frying cycles. An increased level of consumer awareness toward fat composition and its impact on human health could have an effect on selection of fats in the food industry. The rate of quality deterioration during heating depends on fatty acid composition and also the content and composition of minor components. Therefore, the use of more stable frying oils would be desirable. The present study compares the heat stability at frying temperature of regular sunflower oil (RSFO) with that of high-oleic acid sunflower oil (HSFO). Material and methods. Heating test was carried out at 185 ±5°C for the samples RSFO and HSFO using electric fryer for 8 h/day for 3 consecutive days. The samples were collected every 4 h. The changes in physicochemical properties of the samples were monitored by analytical and instrumental methods. Results. In this study, reffactive index, free fatty acid content, peroxide value, p-anisidine value, TOTOX value and polar compounds of the oils all increased, whereas Clg.2/C16.0 ratio decreased as heating progressed. The percentage of linoleic acid tended to decrease, whereas the percentages of palmitic, stearic and oleic acids increased. The sample HSFO exhibited better heating performance compared to RSFO. However, a higher amount of free fatty acids was found in HSFO compared to RSFO at the end of heating trial. Moreover, heating process decreased the total tocopherol content and higher reduction was detected in RSFO. Conclusion. In conclusion, the heating caused the formation of comparatively lower amounts of some degradative products in HSFO compared to RSFO indicating a lower extent of quality deterioration of HSFO.
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