Scopus
YÖKSİS DOI Eşleşti
SJR Q1
A chemometric approach to assess the frying stability of cottonseed oil blends during deep-frying process: Fatty acid composition and tocopherol analyses
International Journal of Food Properties · Aralık 2015
YÖKSİS Kayıtları
A Chemometric Approach to Assess the Frying Stability of Cottonseed Oil Blends During Deep Frying Process Fatty Acid Composition and Tocopherol Analyses
International Journal of Food Properties · 2015 SCI-Expanded
Prof. Dr. HÜSEYİN KARA →
YÖKSİS Kayıtları — ISSN Eşleşmesi
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A Chemometric Approach to Assess the Frying Stability of Cottonseed Oil Blends During Deep Frying Process Fatty Acid Composition and Tocopherol Analyses
2015 ISSN: 1094-2912 SCI-Expanded
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Makale Bilgileri
ISSN10942912
Yayın TarihiAralık 2015
Cilt / Sayfa18 · 2776-2790
Scopus ID2-s2.0-84940688985
Özet
The aim of the present study was to determine impacts of different additives on fatty acid composition and total tocopherol content of cottonseed oil during deep-frying process using a chemometric approach. A quarter-fractional factorial design with two levels and five factors was used for preparing the frying cottonseed oil blends. In the experimental design, additives were such as ascorbic palmitate, mixed tocopherols, dimethylpolysiloxane, lecithin, and sesame oil were used as factors. The effect of additives on fatty acid composition and tocopherol content were evaluated with normal distribution (ND) graphs during ten hours frying at 170 ± 5°C. The data were statistically assessed by one-way analysis of variance at a significance level of p < 0.05. The analysis of variance test results were in good agreement with ND graphs and data indicated that the interaction between ascorbic palmitate and dimethylpolysiloxane (A × C factor) showed a significant and protective effect on fatty acids. Meanwhile, the sesame oil (E factor) and A × C factor were showed a significant effect on level of tocopherols. The results of study indicated that present approach could be used to assess and improve the frying stability of any oil with respect to fatty acid composition and tocopherols.
Yazarlar (4)
1
Fatma Nur Arslan
2
Huseyin Kara
3
Mohammad Younis Talpur
4
Syed Tufail Hussain Sherazi
Anahtar Kelimeler
Additives
Cottonseed oil
Deep-frying process
Fatty acid composition
Quarter-fractional factorial chemometric analysis
Tocopherol
Kurumlar
Karamanoğlu Mehmetbey Üniversitesi
Karaman Turkey
Selçuk Üniversitesi
Selçuklu Turkey
University of Konya
Konya Turkey
University of Sindh
Jamshoro Pakistan
Scimago Dergi (ISSN Eşleşmesi)
International Journal of Food Properties
Q1
OA
SJR Skoru0,736
H-Index87
YayıncıTaylor and Francis Ltd.
ÜlkeUnited States
Food Science (Q1)
Metrikler
6
Atıf
4
Yazar
6
Anahtar Kelime