Stability during frying of moringa oleifera seed oil variety “Periyakulam 1”

dc.contributor.author	Τσακνής, Ιωάννης	el
dc.contributor.author	Λαλάς, Σταύρος	el
dc.date.accessioned	2015-06-12T06:37:45Z
dc.date.available	2015-06-12T06:37:45Z
dc.date.issued	2015-06-12
dc.identifier.uri	http://hdl.handle.net/11400/15788
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.sciencedirect.com/science/article/pii/S0889157501910439#	el
dc.subject	Moringa oleifera
dc.subject	Deep frying
dc.subject	PKM 1
dc.subject	Βαθύ τηγάνισμα
dc.subject	Frying stability
dc.subject	Σταθερό τηγάνισμα
dc.subject	Potatoes
dc.subject	Πατάτες
dc.subject	Cod
dc.subject	Μπακαλιάρος
dc.title	Stability during frying of moringa oleifera seed oil variety “Periyakulam 1”	en
heal.type	journalArticle
heal.classification	Biochemistry
heal.classification	Food technology
heal.classification	Βιοχημεία
heal.classification	Τεχνολογία τροφίμων
heal.classificationURI	http://skos.um.es/unescothes/C00386
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	N/A-Βιοχημεία
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh98005164
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh96009223
heal.identifier.secondary	doi:10.1006/jfca.2001.1043
heal.language	en
heal.access	campus
heal.publicationDate	2002-02
heal.bibliographicCitation	Tsaknis, J. and Lalas, S. (2002). Stability During Frying of Moringa oleifera Seed Oil Variety “Periyakulam 1”. "Journal of Food Composition and Analysis", 15(1), February 2002. pp. 79-101. Available from: http://www.sciencedirect.com/science/article/pii/S0889157501910439#. [Accessed 25/03/2002]	en
heal.abstract	The frying performance of the Moringa oleifera seed oil variety Periyakulam 1 (PKM 1) from India, extracted using cold press (CP) and n -hexane (H), during frying of potatoes and cod 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±5°C for 5 consecutive days. The chemical changes occurring in the oils were evaluated. Free fatty acid content, peroxide value, specific extinction at 232 nm, polar compounds colour and viscosity of the oils all increased, whereas the iodine values, smoke points, polyunsaturated fatty acid content, induction period and tocopherol concentration decreased. The effect of the oils on the organoleptic quality of these fried foods was also determined by expert panellists. The analytical and sensory data showed that the lowest deterioration occurred in cold pressure produced oil and the highest in n -hexane extracted oil. Therefore, cold pressure oil appears to be the most appropriate for frying. Potatoes and cod were also fried in virgin olive oil in order to have a direct comparison between the different oils. The results clearly indicated that virgin olive oil has the highest resistance to thermal deterioration during frying compared with the other two oils.	en
heal.journalName	Journal of Food Composition and Analysis	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	true