alexa Physicochemical Studies on Sunflower Oil Blended with Cold Pressed Tiger Nut Oil, during Deep Frying Process
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Physicochemical Studies on Sunflower Oil Blended with Cold Pressed Tiger Nut Oil, during Deep Frying Process

Rehab FM Ali1* and El Anany AM2

1Department of Biochemistry, Faculty of Agriculture, Cairo University, 12613, Giza, Egypt

2Special Food & Nutrition Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

*Corresponding Author:
Rehab F.M. Ali
Department of Biochemistry
Faculty of Agriculture
Cairo University, 12613, Giza, Egypt
Tel: 002-01282959994
E-mail: [email protected]

Received date: April 30, 2012; Accepted date: July 27, 2012; Published date: July 31, 2012

Citation: Ali RFM, El Anany AM (2012) Physicochemical Studies on Sunflower Oil Blended with Cold Pressed Tiger Nut Oil, during Deep Frying Process. J Food Process Technol 3:176. doi:10.4172/2157-7110.1000176

Copyright: © 2012 Ali RFM, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

Blends consisting of sunflower oil and cold pressed tiger nut oil in different proportions were evaluated for various physicochemical parameters over 30 hours of frying process. The phenolic content of native oils was determined. Some physical and chemical parameters (Free Fatty Acid, FFA), Peroxide Value (PV), thiobarbituric acid value, iodine value, Total Polar Compounds (TPC), color and viscosity of fresh and fried blended oils measured at different frying periods. Native and blended oils were heated at 180°C+5°C, then frozen French fries potato were fried every 30 min. Oil samples were taken every 5 hours and the entire continuous frying period was 30 hours. The results showed that phenolic content of cold pressed tiger nut oil was about 3.3 times higher than that of sunflower oil. The analytical data showed that the lowest deterioration during frying process occurred in tiger nut oil and the highest in sunflower. The changes of physicochemical parameters were controlled and significantly (P<0.05) decreased when tiger nut /sunflower oil (W/W) proportions were varied between 20/80 to 50/50. The obtained results indicate that mixing sunflower oil with cold pressed tiger nut oil increased the stability and hence improved the quality of sunflower oil during frying process.

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