Phytostanol Supplementation Through Frying Dough in Enriched Canola Oil

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dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.contributor.authorAydeniz, Buket
dc.contributor.authorYılmaz, Emin
dc.date.accessioned2025-01-27T20:49:40Z
dc.date.available2025-01-27T20:49:40Z
dc.date.issued2013
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe objectives of this study were to determine a suitable level of phytostanols for addition to canola oil and to investigate the performance of the supplemented oil during frying. The frying oil was supplemented with 5, 10, 15, 20 % w/w phytostanols and two suitable levels (5 and 10 %) were selected. Dough frying was performed for 5 consecutive days at 180 degrees C for 5 h/day. The ranges of analytical measurements in the treatment groups were; free acidity (0.12-10.07 %), conjugated dienes (0.47-1.37 %), total polar material with probe (9.00-51.25 %), viscosity (46.27-195.51 cP), turbidity (0.82-1.80 NTU), and smoke point (202.75-274.25 degrees C). The results indicated that 5 % phytostanol enriched oil was superior in terms of oil stability and sensory quality of the fried dough among all the enriched oils. Samples with 10 % added phytostanols were high in free acidity, conjugated dienes and smoke points. Sterol composition analysis showed that the fried dough absorbed total sterols of 49.9 and 95 g/kg in 5 and 10 % supplemented oils, respectively. Hence, some health benefits could be achieved through consuming products which have been fried in phytostanol supplemented canola oil.
dc.description.sponsorshipCanakkale Onsekiz Mart University Research Fund [2010/103]
dc.description.sponsorshipThis study was partially supported by the Canakkale Onsekiz Mart University Research Fund No 2010/103. The authors would also like to thank Ak Gida Dairy Products and Beverage Company (Adapazari, Turkey) for the phytostanol esters they donated.
dc.identifier.doi10.1007/s11746-012-2201-0
dc.identifier.endpage694
dc.identifier.issn0003-021X
dc.identifier.issn1558-9331
dc.identifier.issue5
dc.identifier.scopus2-s2.0-84880703273
dc.identifier.scopusqualityQ2
dc.identifier.startpage687
dc.identifier.urihttps://doi.org/10.1007/s11746-012-2201-0
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25271
dc.identifier.volume90
dc.identifier.wosWOS:000320434100009
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of The American Oil Chemists Society
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectPhytostanol
dc.subjectSupplementation
dc.subjectFrying
dc.subjectDough
dc.subjectCanola oil
dc.subjectHealth
dc.subjectNutrition
dc.subjectSensory
dc.titlePhytostanol Supplementation Through Frying Dough in Enriched Canola Oil
dc.typeArticle

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