کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5769005 1628514 2017 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Optimization of frying oil composition rich in essential fatty acids by mixture design
ترجمه فارسی عنوان
بهینه سازی ترکیب روغن سرخ کردن غنی از اسیدهای چرب ضروری با طراحی مخلوط
کلمات کلیدی
غذاهای سرخ شده، اسیدهای چرب، استرولول توکوفرولها، تجزیه و تحلیل احساسی،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- Optimization of frying oil from soybean, safflower, and flaxseed by mixture design.
- The oils have shown high PUFA content, tocopherol, sterols and reduced n3/n6 ratio.
- The stability of the formulations was confirmed by oxygen induction for 180 days.
- Fatty acids, sterols, and tocopherols were transferred from oil mix to French Fries.
- Good sensory acceptance, when compared with soybean oil, was confirmed.

Studies have shown that the n-6/n-3 fatty acids (FA) ratio intake has risen dramatically, which is associated with the development of inflammatory diseases. Mixtures of vegetable oils may modify the FA profile so that lowering n-6/n-3 ratio and contributing to balance the intake of these fatty acids. Additionally, oil stability over frying may be enhanced. In this context, a multivariate mixture design was used to formulate frying oil mixes with high content of essential FA and low n-6/n-3 ratio from soybean, safflower and flaxseed oils. Among the mixtures (n = 185), 3 were selected for stability (180 days), application in food (French fries) and sensory acceptance studies, and the contents of FA, sterols, and tocopherols were determined in the formulations and French fries. The formulation containing soybean, flaxseed and safflower oil (75:20:5 g.100 g−1 v/v) showed a higher stability than pure soybean oil, was rich in essential fatty acids, phytosterols, tocopherols, and presented a reduced n-6/n-3 ratio. French fries processed with this mix had an increase in the content of these substances, and a sensory acceptance similar to that of soybean oil processed samples. Thus, the oil mixes might boost the nutritional quality of French fries and contribute for a healthier diet.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 84, October 2017, Pages 795-803
نویسندگان
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