Sensory Characteristics of High Oleic Sunflower Oil for Deep-Fat Frying
نویسندگان
چکیده
منابع مشابه
Olive oil, high-oleic acid sunflower oil and CHD.
The low levels of CHD morbidity and mortality in Mediterranean regions is partly attributed to dietary factors. Olive oil is a key component of the traditional Mediterranean diet, therefore there has been intensive investigation to determine how olive oil mediates this effect. CHD has a very complex pathophysiology characterised by atherosclerosis, which is the result of aberrant lipoprotein me...
متن کاملHIGH STEARIC HIGH OLEIC SUNFLOWER OIL at FI
Nutrisun is a special programe within Advanta Technologies in sunflower which aims at developing and implementing traits related to oils quality. Advanta owns intellectual property on high stearic high oleic materials and thus our objective is to capture value out of these special qualities at industrial level. Being Advanta a seeds company our challenge is to integrate by means of strategic al...
متن کاملOil Absorption during Deep-fat Frying: Mechanisms and Important Factors
Deep-fat frying is a rapid and low cost process widely used to prepare tasty food. During this cooking process, oil is used both as the heating medium and as an ingredient producing calorific products. Nutrition has become a major health issue, especially in developed countries where increasing obesity is a problem, particularly among children. Many food research projects involving snack food i...
متن کاملPotato Chip Quality and Frying Oil Stability of High Oleic Acid Soybean Oil
High oleic soybean (HOSBO) and low linolenic acid soybean (LLSBO) oils were evaluated individually and in a 1:1 blend along with cottonseed oil (CSO) to determine frying oil stabilities and the flavor quality and stability of potato chips. Potato chips were fried in the oils for a total of 25 h. Potato chips and oils were sampled periodically for sensory data, gas chromatographic volatile compo...
متن کاملOil absorption reduction of eggplant slices during deep fat frying by applying osmotic dehydration pretreatment
Background and Objectives: A fairly large amount of oil is absorbed to the food during deep frying. The aim of this study was to reduce the oil absorption of eggplant slices during frying by using osmotic dehydration pretreatment. Materials and Methods: Using maltodextrin (0, 20, 40% w/v) and sodium chloride (salt, 0, 10, 20% w/v), the effect of osmotic dehydration on different properties of e...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
سال: 2017
ISSN: 1341-027X,1881-6681
DOI: 10.3136/nskkk.64.302