Effect of Microwave Heating on Quality Parameters of Hazelnut, Canola and Corn Oils
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Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Sidas Medya A.S.
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
This study was conducted to determine the effect of microwave heating on the turbidity, free fatty acids (FFA), peroxide values (PV), conjugated dienes (K232) and trienes (K270) and oxidative induction times (OIT) of hazelnut, canola and corn oils. The OIT values were determined via differential scanning calorimeter (DSC). Microwave heating was applied to oil samples for 3, 5, 10, 15, 20 and 30 min. Untreated oil samples were also analysed. The FFA, PV, K232, and K270 values of all oil samples increased with an increase in microwave heating time while a decrease in the OIT values was detected. Physico-chemical parameters as well as thermal measurements were effective in detecting the oxidative changes occurring in oils during microwave heating. No changes in oil turbidity during microwave heating were determined. Results indicated that oxidation changes occurred in all oil samples. Although there was an increase in the PV and FFA values of the oils, these values still remained within the legal limits required for oils. © 2019 Authors. All rights reserved.
Açıklama
Anahtar Kelimeler
Canola oil; Corn oil; Hazelnut oil; Microwave heating; Oxidation
Kaynak
Akademik Gida
WoS Q Değeri
Scopus Q Değeri
Q4
Cilt
17
Sayı
1
