Low saturated fatty acid frying oil formulation by rice bran oil as a substitute for palm oil
- سال انتشار: 1403
- محل انتشار: بیست و دومین کنگره بین المللی شیمی انجمن شیمی ایران
- کد COI اختصاصی: NICEC22_126
- زبان مقاله: انگلیسی
- تعداد مشاهده: 150
نویسندگان
Laboratory Supervisor, Quality Control department, Margarine Co., Tehran, Iran.
R&D laboratory Supervisor, R&D Department, Margarine Co., Tehran, Iran
Food Technologies Group, Department of Chemical Engineering, Iranian Research Organization for Science andTechnology (IROST), Tehran, Iran.
Food Technologies Group, Department of Chemical Engineering, Iranian Research Organization for Science andTechnology (IROST), Tehran, Iran.
چکیده
Because of the limitations of regulatory organizations for the saturated fatty acids content, rice branoil, due to its desirable physical, chemical, and nutritional properties, can be a suitable alternative to palm oil.The rice bran oil as one of the components of frying oil for household consumption was studied. Modeling is byexperiment design methodology (mixture design). Oxidative and chemical parameters such as smoke point,peroxide value growth, anisidine value growth, stability, and total polar materials were statistically evaluatedand assessed as indicators for frying oil behavior. The optimized frying oil formulation includes ۲.۱۳% sunflower,۲۲.۷۵% canola, and ۷۵.۱۲% rice bran oil. Insignificant differences between predicted values of the indicators andthe actual ones (p < ۰.۰۵) indicate the appropriate validation of the model. Therefore, rice bran oil can be goodfor health due to its good fatty acid profile, its special phytosterol (gamma-oryzanol), and reduced oxidativegrowth of the oil during frying.کلیدواژه ها
Rice bran oil, frying, experimental design, mixture designاطلاعات بیشتر در مورد COI
COI مخفف عبارت CIVILICA Object Identifier به معنی شناسه سیویلیکا برای اسناد است. COI کدی است که مطابق محل انتشار، به مقالات کنفرانسها و ژورنالهای داخل کشور به هنگام نمایه سازی بر روی پایگاه استنادی سیویلیکا اختصاص می یابد.
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