Frying stability of Moringa stenopetala seed oil.
The frying performance of Moringa stenopetala seed oil (extracted with cold press or n-hexane) was studied especially as regards repeated frying operations. The oils were used for intermittent frying of potato slices and cod filets at a temperature of 175 degrees C for 5 consecutive days (5 fryings per day). The chemical changes occurring in oils were evaluated. Free fatty acid content, polar compounds, colour and viscosity of the oils all increased, whereas the iodine value, smoke point, polyunsaturated fatty acid content, induction period and tocopherol content decreased. The effect of the oil on the organoleptic quality of these fried foods and the theoretical number of frying operations possible before having to discard the oil was also determined. The analytical and sensory data showed that the lowest deterioration occurred in cold press produced oil.
Lalas
Stavros
S
Department of Food Technology, Technological Educational Institution (T.E.I.) of Larissa (Karditsa Branch), Terma N. Temponera str., Karditsa, GR-43100, Greece. slalas@teilar.gr
Gortzi
Olga
O
Tsaknis
John
J
D003116:Color; D003258:Consumer Behavior; D003296:Cooking / Q000379:methods; D005227:Fatty Acids / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature / Q000009:adverse effects; D007455:Iodine / Q000032:analysis; D029587:Moringa / Q000737:chemistry*; D009753:Nutritive Value; D010938:Plant Oils / Q000032:analysis*; D013649:Taste; D024505:Tocopherols / Q000032:analysis; D014783:Viscosity
D005227:Fatty Acids; D010938:Plant Oils; D007455:Iodine; D024505:Tocopherols