Evaluation of physicochemical changes in cooking oil during heating |
| |
| Authors: | Suk Hoo Yoon Sun Ki Kim Kil Hwan Kim Tai Wan Kwon Yau Kun Teah |
| |
| Affiliation: | (1) Palm Oil Research Institute of Malaysia, Bangi, Malaysia;(2) Division of Biological Science and Engineering, Korea Advanced Institute of Science and Technology, P.O. Box 131, Dongdaemun, Seoul, Korea |
| |
| Abstract: | Rice bran oil and double fractionated palm olein (DF palm olein) were heated at 180 C for 50 hr to measure lipid deterioration
in the oils. Free fatty acid content of both oils increased during heating; however, iodine value and smoke point decreased.
Solid fat contents of both oils were unaffected by heating time. Cloud point of rice bran oil was much lower than that of
palm olein. Color of oils changed gradually to dark brown from light yellow with increased heating time. Absolute content
of polyunsaturated fatty acid, such as linoleic acid, reduced more than that of monounsaturated fatty acid, such as oleic
acid, in both oils. In both oils, iodine value correlated very well with linoleic acid content, with correlation coefficient
higher than 0.96. |
| |
| Keywords: | |
| 本文献已被 SpringerLink 等数据库收录！ |
|
