섬유

evaluation of peanut and cottonseed oils for deep frying

  • 출판일1999.03
  • 저자
  • 서지사항
  • 등록일 2016.11.02
  • 조회수 241
a comparative study of cottonseed and peanut oils for frying of potato chips was undertaken. industrial scale frying was conducted for 5 days with cottonseed and 5 days with peanut oil and frying oils and chips were sampled twice a day. frying oils and oils extracted from stored chips were analyzed for ultraviolet absorption (a//2//3//2 and a//2//6//8), peroxide and acid values. tocopherol and tertiary butylhydroquinone levels were determined by high performance liquid chromatography. chips stored at room temperature for 12 weeks were organoleptically evaluated. the fatty acid patterns of frying oils and oils extracted from chips did not show significant changes due to frying and storage, respectively. these results, therefore, suggest that cottonseed oil is sufficiently stable to be used as a substitute for peanut oil in deep frying. 8 refs
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