Utilization of jojoba oil for deep-fat frying of foods

被引：0
|
作者：
Saguy, IS
Shani, A
Weinberg, P
Garti, N
机构：
[1] BEN GURION UNIV NEGEV,DEPT CHEM,IL-84105 BEER SHEVA,ISRAEL
[2] HEBREW UNIV JERUSALEM,CASALI INST APPL CHEM,IL-76100 REHOVOT,ISRAEL
来源：
FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1996年 / 29卷 / 5-6期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Jojoba oil is a mixture of long chain esters comprising C-18, C-20, C-22 and C-24 monounsaturated acids and alcohols, brit in particular two ester molecules containing 40 and 42 carbon atoms which make lip to 80% of the oil. Five quality parameters of Jojoba oil were compared with cotton oil in time-temperature conditions simulating abusive industrial deep-fat frying. In four out of five quality criteria, namely, colour index, oxidation index, peroxide value and viscosity, Jojoba oil was found to be superior to cotton oil, while free fatty acids showed comparable low values, within the range expected, in industrial frying operations Oil uptake of a deep-fried restructured potato product was significantly higher in Jojoba oil as compared to cotton oil. The enhanced stability during deep-fat frying of Jojoba oil could play a part in improving the shelf-life of fried foods.
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页码：573 / 577
页数：5
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