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- Title
Research of high oleic sunflower oil properties under the hydrothermal effect.
- Authors
Dikhtyar, Aliona; Fedak, Natalia; Murlikina, Natalia
- Abstract
Introduction. The modern life trend causes necessity of formation of the profile of choux pastry products consumer properties according to the principles: available, tasty, useful, comfortable. Studying the properties of the fat recipe component of the choux pastry in the conditions of technological process modeling will allow to control and provide the obtaining of competitive products. Materials and methods. To evaluate the transformations that occur in the high oleic sunflower oil-water model systems during hydrothermal effect physicochemical research methods, namely the determination of acid (AV), peroxide (PV) and saponification values, were used. Results. Obtained data confirm the growth of rate of hydrolysis and the accumulation of free fatty acids in the oil-water model systems due to medium's temperature (from 20 to 100°C) and pH increase. AV magnitude is in the range 0,22...0,41 mg KOH/g at pH 4,5, 0,19...0,34 mg KOH/g at pH 6,0, 0,32...0,38 mg KOH/g at pH 8,0. The rapid growth of peroxide values is observed due to the temperature increase from 80...100°C and is 3,90...4,70 mmol 1/2O/kg. The saponification values of model samples depends on the medium reaction and does not change in the temperatures' range from 20 to 100° C. Those oil samples that were subjected to hydrothermal treatment at the alkaline medium (pH = 8,0) are characterized by almost unchanged acylglycerols' composition compared to the untreated oil and SN value of 191,0±06 mg KOH/g. The SN value of treated samples is some less and amounts at 4,5 - 186,0±0,5; 6 - 184,0±0,4 mg KOH/g. Thus obtained dependences of AV, PV, SV of high oleic sunflower oil on medium reaction of oil-water (1,0:2,5) model system and hydrothermal effect temperature evidence of its sufficient stability. The values of these indicators are within 0,19...0,41 mg KOH/g, 0,95...4,70 mmol 1/2O/kg, 184,0...191,0 mg KOH/g, respectively. In the oil-water model system at pH=6,0 and hydromodule 1,0:2,5 insignificant accumulation of free fatty acids and primary oxidation products is observed, and AV and PV do not exceed 0,17 mg KOH/g and 1,55 mmol 1/2O/kg respectively at 20° C. The largest triacylglycerol oxidation rate during the first 20·60 s of hydrothermal treatment is observed for model system with pH 8,0, where PV increases in 2,3 times. PV increases in 1,4 and 1,2 times in systems with pH 4,5 and 6,0. Conclusions. High oleic sunflower oil using as a source of fat in culinary products technology, particularly in technology of products based on choux pastry was experimentally proved extremely perspective.
- Subjects
SUNFLOWER seed oil; SCIENTIFIC method
- Publication
Ukrainian Food Journal, 2016, Vol 5, Issue 1, p70
- ISSN
2304-974X
- Publication type
Article