EFFECT OF BLENDING AND FRYING TRENDS ON THE PROPERTIES OF CANOLA, SUNFLOWER AND SOYBEAN OILS
EL-AGAIMY, M., ABDEL-FATAH, M., ABO-RIA, S., EL-NIKEETI, M. (2005). EFFECT OF BLENDING AND FRYING TRENDS ON THE PROPERTIES OF CANOLA, SUNFLOWER AND SOYBEAN OILS. EKB Journal Management System, 83(2), 767-778. doi: 10.21608/ejar.2005.245561
MAGDI A. EL-AGAIMY; MARWA A. ABDEL-FATAH; SALAH H. ABO-RIA; MOHAMAD M. EL-NIKEETI. "EFFECT OF BLENDING AND FRYING TRENDS ON THE PROPERTIES OF CANOLA, SUNFLOWER AND SOYBEAN OILS". EKB Journal Management System, 83, 2, 2005, 767-778. doi: 10.21608/ejar.2005.245561
EL-AGAIMY, M., ABDEL-FATAH, M., ABO-RIA, S., EL-NIKEETI, M. (2005). 'EFFECT OF BLENDING AND FRYING TRENDS ON THE PROPERTIES OF CANOLA, SUNFLOWER AND SOYBEAN OILS', EKB Journal Management System, 83(2), pp. 767-778. doi: 10.21608/ejar.2005.245561
EL-AGAIMY, M., ABDEL-FATAH, M., ABO-RIA, S., EL-NIKEETI, M. EFFECT OF BLENDING AND FRYING TRENDS ON THE PROPERTIES OF CANOLA, SUNFLOWER AND SOYBEAN OILS. EKB Journal Management System, 2005; 83(2): 767-778. doi: 10.21608/ejar.2005.245561

EFFECT OF BLENDING AND FRYING TRENDS ON THE PROPERTIES OF CANOLA, SUNFLOWER AND SOYBEAN OILS

Egyptian Journal of Agricultural Research
Article 18, Volume 83, Issue 2, July 2005, Page 767-778  XML PDF (2.94 MB)
Document Type: Original Article
DOI: 10.21608/ejar.2005.245561
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Authors
MAGDI A. EL-AGAIMY1; MARWA A. ABDEL-FATAH1; SALAH H. ABO-RIA2; MOHAMAD M. EL-NIKEETI2
1Oils and Fats Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
2Food SCI. Department, Faculty of Agriculture, Cairo University, Giza, Egypt
Abstract
Canola seed cultivar (Patted) was studied for its oil content, protein, ash, crude fiber and carbohydrate and was found as 45.50%, 32.00%, 3.64%, 2.10% and 11.76%, respectively.Canola oil (CAO) was individually blended with both sunflower oil (9J0) and soybean oil (930) with the ratios of 1:1, 7:3and 9:1 'v/v, respectively. Refractive index (R.I), color, acidity, peroxide value (P.V), iodine value (I.V) and conjugated diene and triene of oil blends were ranged between (1.4682-1 4708), (3.7- 5 red), (0.14-0.19%), (2.96-7.64), (110.6-121.5), (0.169-0.972), (0.04­0.394), respectively.The effect of frying on canola oil and the oil blends (CAO + SOO) (1:1v/v) and (CAO + 580) (1:1) was studied and the blends were heated at 180 °C for continuous frying for 8 hours. Results obtained indicated that (CAO + 910 1:1) and (CAC) + 580 1:1) were the highest stable blends. Fatty add profile of canola, sunflower, soybean oils and their blends showed that oleic add (18:1) was the major fatty acid in canola oil (63.3%) while the erucic add was 0.6%, meanwhile linoleic add (18:2)was the major fatty acid in sunflower oil and soybean oil (60.80/0and53.3%respectively) The physiochemical properties of oils and their blends after frying indicated that (R.I), color, acidity, (P.V), (I.V), conjugated diene and triene, polar and polymer were (1.4701-1.4759), (4.3­7.9 red), (0.32-0.37%) (4.68-13.26), (97-114.5), (1.05-1.23), (0.03-0.28), (17.13-23.89), (1.94-2.93), respectively. The obtained results indicated that CAO+SUO blend (1:1v/v) was the best heat stability.
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