不同植物油在反复油炸过程中的质变

Sa Lisa, M. Kabir, Md. Mizanur Rahman, S. Rahman
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引用次数: 1

摘要

反复使用煎炸油会产生降低食品质量的元素,并促进产生具有负面营养后果和潜在健康风险的化学品。在多次油炸过程中,对食用油(大豆油、米糠油、葵花籽油和棕榈油)的质量进行了评估。除RBO (F: 0.37- 0.56%)外,SBO、SnFO和PO的FFA百分比均在正常范围内。反复煎炸提高了PV,但SnFO表现出最不稳定性(2.38 ~ 30.96)meq O2/kg。RBO产生的反式脂肪最多(0.85- 1.21%),但SnFO没有产生任何反式脂肪。3个煎炸循环后维生素A含量下降,但未煎炸前PO的维生素A含量较高(16.29 ~ 14.61 mg/kg)。然而,经过三次油炸循环后,没有任何油,即使是提取出来的油,能达到质量要求。[j]。工业法规,57(1),49-60,2022
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Qualitative changes of different vegetable oils during repeated deep frying
Repeated use of frying oils can produce elements that degrade food quality and promote the creation of chemicals with negative nutritional consequences and potential health risks. During multiple frying cycles in French fries, the quality of edible oils (soybean oil, rice bran oil, sunflower oil, and palm olein) was assessed. Except for RBO (F: 0.37-0.56 %), FFA percent was discovered in the usual range in SBO, SnFO, and PO. PV was raised by repeated frying, but SnFO showed the most instability (2.38-30.96) meq O2/kg. RBO produced the most trans-fat (0.85-1.21 percent), but SnFO did not produce any. While vitamin A content decreased after three frying cycles, the PO used before retained higher vitamin A (16.29-14.61 mg/kg). However, no oil, even extracted oils, holds up to the quality requirement after three frying cycles. Bangladesh J. Sci. Ind. Res. 57(1), 49-60, 2022
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审稿时长
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