Oxidative stability of crude palm oil after deep frying akara (Fried Bean Paste)
Food Sci. Technol (SBCTA, Impr.)
;
38(1): 142-147, Jan.-Mar. 2018. tab
Artículo
en Inglés
| LILACS
| ID: biblio-892253
ABSTRACT
Abstract For this study 47 samples of crude palm oil (CPO) were collected, consisted of what had been used for 4 hours around the city of Salvador-Bahia. To evaluate the quality of CPO were analyzed Total Polar Compound (TPC; %) by Adsorption Chromatography (AC), Testo 270 and Fricheck; Free fatty acids (FFA; % oleic acid), Color (CIELab); Total Carotenoids (TC; ppm), induction time (IT, h) and fatty acids composition (g 100 g-1). The TPC analysis by Testo 270 and Fricheck showed a poor linear correlation with AC (0.69 and 0.60 respectively). Otherwise 44.70% and 36.95% of samples were completely oxidized, according to CA and IT methods. All samples presented TC (11.01-331.45 ppm) and yellow color predominance. Trans fatty acids, C181t in 17.02% and C183t in 65.65% of the samples were identified. The results demonstrate the need in the deep frying control, respect to techniques used during process. As well the improvement of the quality of palm oil fresh, can minimize the degradation process during th deep frying.
Texto completo:
Disponible
Índice:
LILACS (Américas)
Idioma:
Inglés
Revista:
Food Sci. Technol (SBCTA, Impr.)
Asunto de la revista:
ALIMENTOS
/
Ciencias Nutricionales
Año:
2018
Tipo del documento:
Artículo
País de afiliación:
Brasil
Institución/País de afiliación:
Universidade Federal da Bahia/BR
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