ارزيابي كيفي روغن سرخ كردني غني سازي شده با اسيد لينولئيك مزدوج ﴿CLA﴾

چكيده انگليسي :

Qualitative Evaluation of Frying Oil Enriched by Conjugated Linoleic Acid CLA Somaye ghandehari alavijeh Mina ghandehari@gmail com Submitted on January 29 2012 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 IranDegree M Sc Language FarsiSayed Amir Hossein Goli Amirgoli@cc iut ac irMahdi Kadivar Kadivar@cc iut ac irAbstractGenerally lipids a class of organic compounds containing hydrocarbons are set of fundamental andstructural materials in live cells which called fat or oil in food industry These groups of compounds arecarrier of biological active compounds and fat soluble vitamins suppliers The vegetable oils are rich sourcesof tocopherols and carotenes Today it has been proved that some lipids in addition to nutritional value havefunctional properties in human body and could be effective on human health One of the most importantfunctional lipids is conjugated linoleic acid Today it is CLA that is positive physiological effect has beenproved Recognition of this fatty acid as a healthf nutrient was almost accidental When researchers werefinding useful and harmful effects of roast beef and barbecue they identified and isolatedfrom ground cookedbeef a compound which had anticancer properties This compound later was named the conjugated linoleicacid CLA is positional geometric isomers of the linoleic acid which has two conjugated double bonds CLAis in various foods for example in dairy products and meat from ruminants CLA belong to agroup ofoctadecadienoic acids containing two conjugated carbon carbon double bonds CLA is present in humanblood tissue and breast milk Since todays two major factor of global mortality cancer and cardiovasculardisease have been developed the efforts are based on have to change human nutrition to prevent mortality One of the ways to improve human nutritional patterns synthetic production of CLA and food enrichmentwith it In this study the frying oil with CLA at concentrations of 10 20 and 30 percent was formulated Then the oil was used for frying potato chips for 1 hour daily for 5 days Frying is a process currently usedfor the production of millions of tons of snacks worldwide and often selected as a method for creating uniqueflavors and texture in processed food that improve their overall palatability Food absorb appreciable amountof the oil during frying up to 40 percentage therefore the quality of the fried food depends greatly on thequality of the frying oil that is absorbed Deep fat frying method is the process in which food is cooked byimmersion in hot oil In this process the high temperature causes partial evaporation of the water in foodpieces and the water moves away from the food and through the surrounding oil and amount of oil absorbedby the food Oil sampling operation of the oil in the first third and fifth day after the frying carried out andvarious Analysis was done to evaluate the effect of temperature and time on oil quality Potato solanumtuberosum is one of the world major agricalture crops and it is consumed daily by millions of people fromdiverse culture backgrounds Potato chips known as papular and high consumption snack are fried productswhich prepared by frying process Potato chips usually consumed as salty snacks appetizer and side dish This product is an important port of the snack food market in many countries In the second step theproduced chips were storage for 2 month to assess storage time effect on chips quality The results showedthat by increasing CLA content in frying oil significant difference was observed for quality indicescompared to control samples In these oil PV was decomposed and TBA was increased quickly Key words Potato chips Conjugated Linoleic Acid Frying Oil Oil Quality

قندهاري علويجه، سميه

ارزيابي كيفي روغن سرخ كردني غني سازي شده با اسيد لينولئيك مزدوج ﴿CLA﴾

چيپس سيب زميني , كيفيت روغن