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El Anany AM

  • Research Article
    Physicochemical Studies on Sunflower Oil Blended with Cold Pressed Tiger Nut Oil, during Deep Frying Process
    Author(s): Rehab FM Ali and El Anany AMRehab FM Ali and El Anany AM

    Blends consisting of sunflower oil and cold pressed tiger nut oil in different proportions were evaluated for various physicochemical parameters over 30 hours of frying process. The phenolic content of native oils was determined. Some physical and chemical parameters (Free Fatty Acid, FFA), Peroxide Value (PV), thiobarbituric acid value, iodine value, Total Polar Compounds (TPC), color and viscosity of fresh and fried blended oils measured at different frying periods. Native and blended oils were heated at 180°C+5°C, then frozen French fries potato were fried every 30 min. Oil samples were taken every 5 hours and the entire continuous frying period was 30 hours. The results showed that phenolic content of cold pressed tiger nut oil was about 3.3 times higher than that of sunflower oil. The analytical data showed that the lowest deterioration during frying process occurred in.. Read More»
    DOI: 10.4172/2157-7110.1000176

    Abstract PDF