El-Reffaei, W., Nada, S. (2007). IMPROVING OXIDATIVE STABILITY AND DEEP FRYING PERFORMANCE OF BLEND SUNFLOWER OIL WITH UNCONVENTIONAL JOJOBA OIL. Journal of Food and Dairy Sciences, 32(11), 9155-9166. doi: 10.21608/jfds.2007.204799
W. H. M. El-Reffaei; Sh. A. Nada. "IMPROVING OXIDATIVE STABILITY AND DEEP FRYING PERFORMANCE OF BLEND SUNFLOWER OIL WITH UNCONVENTIONAL JOJOBA OIL". Journal of Food and Dairy Sciences, 32, 11, 2007, 9155-9166. doi: 10.21608/jfds.2007.204799
El-Reffaei, W., Nada, S. (2007). 'IMPROVING OXIDATIVE STABILITY AND DEEP FRYING PERFORMANCE OF BLEND SUNFLOWER OIL WITH UNCONVENTIONAL JOJOBA OIL', Journal of Food and Dairy Sciences, 32(11), pp. 9155-9166. doi: 10.21608/jfds.2007.204799
El-Reffaei, W., Nada, S. IMPROVING OXIDATIVE STABILITY AND DEEP FRYING PERFORMANCE OF BLEND SUNFLOWER OIL WITH UNCONVENTIONAL JOJOBA OIL. Journal of Food and Dairy Sciences, 2007; 32(11): 9155-9166. doi: 10.21608/jfds.2007.204799
IMPROVING OXIDATIVE STABILITY AND DEEP FRYING PERFORMANCE OF BLEND SUNFLOWER OIL WITH UNCONVENTIONAL JOJOBA OIL
Regional Center for Food and Feed (RCFF), Agric. Res. Center, Giza, Egypt.
Abstract
Improvement of oxidative stability and deep frying performance of sunflower oil (SO) by blending with highly stable unconventional edible jojoba oil (JO) was investigated. Jojoba oil is homogenized mixture of long chain esters and monounsaturated fatty acid. Blend (2:1 w/w) of sunflower oil with jojoba oil was studied with respect chemical , physical parameters and fatty acids as well as estimate oxidative stability by Oxidizability formula . Fresh oils and their blends after frying carried out at different times at potatoes finger. The frying process was carried out without replenishment of fresh oil for 30 intermittent frying of potato fingers at 180 ± 5 C° for consecutive 3 days in domestic open fryer. Rate of changes for PV, p-AV and TOTOX values as well as UV absorption at different wave length 234, 238, 268 and 420 nm were carried out as quality criteria to confirm the oxidative stability of sunflower was improved by blending with JO. Fatty acid composition by GC and oxidizability were determined to estimate the stability of fresh and used blend as well as unblended oils. Linoleic acid of sunflower decreased after blend with JO. Furthermore, the lower intensity of oxidation changes during heating as measured by selected indices of quality suggest wider used of jojoba in fat frying. Sensory evaluation was carried out on fried potato fingers at different frying numbers. The potato fingers with more susceptible sensory quality (color, appearance, odor, taste and texture) stability up to 10th frying. Biodiesel from waste of frying oil, it’s a new approach to eliminate and mange environmental pollution. Generally, the enhanced stability during deep fat frying of blend SO + JO could play a part in improving the shelf- life of fried foods. Concluded, that jojoba oil blending with sunflower was found to be a very well suit for deep frying.
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