Studying Physical and Chemical Changes after Consecutive Times Heating in Liquid Frying Margarine

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 2, Volume 8, Issue 4 - Serial Number 22, January 2013   

Document Type: Research Article

DOI: 10.22067/ifstrj.v8i4.20144

Authors

Maryam Azarifar^{* 1}; Mohammad Hossein Hadad Khodaparast²; Amir Hossein Elhami Rad³; Mohammad Armin³

¹Department of Food Science and Technology, University of Sabzevar. Iran

²Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

³Department of Food Science and Technology, University of Sabzevar. Iran.

Abstract

In this research, tested factors were margarine types (contractive effects between types of oils in base of margarine such as palm super olein – partially hydrogenated canola oil – 50:50 mixture of palm super olein and partially hydrogenated canola oil and liquid canola) and different moisture (16-8-4%) as the first factor and heating time is the second factor. Every margarines spend 3 times heating and after every heating time, sample was separated to measure of acidite, color , polar compound . Results indicated that margarines based on palm super olein show better heat stability and liquid canola with high moisture have significant different .in acidite and polar compound percent with another margarines during heating steps. Also time of heating have significant effect in changeable factors.

Keywords

Margarine; Frying oil; Polar compounds; Moisture

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