AYÇİÇEK ve PİRİNA YAĞLARININ KIZARTMA STABİLİTELERİNİN KARŞILAŞTIRILMASI

Çalışmanın amacı, ayçiçek ve pirina yağlarının kızartma stabilitelerinin karşılaştırılmasıdır. Materyal olarak rafine ayçiçek yağı ile pirina-rafine pirina karışımı (50:50) kullanılmıştır. Patatesle yapılan kızartma işlemleri 180 oC’de 3 dakika olarak gerçekleştirilmiş ve toplamda 40 kızartma yapılmıştır. Kızartma işlemleri boyunca yağlarda serbest yağ asitleri, dumanlanma noktası, p-anisidin, toplam polar madde, viskozite, polimer trigliserit ve renk analizleri yapılmıştır. Yağlarda serbest yağ asitleri, p-anisidin, toplam polar madde, viskozite, polimer trigliserit ve renk değerlerinde artış, dumanlanma noktası değerlerinde ise azalma gözlenmiştir. Pirina yağının dumanlanma noktası ayçiçek yağına göre daha kısa sürede 170°C’den daha düşük bir değere ulaştığı görülmüştür. Buna karşın oluşan polimer trigliserit ve buna bağlı olarak gerçekleşen viskozite değerlerindeki artışlar, pirina yağında ayçiçeği yağına göre oldukça düşük değerlerdedir. Tüm incelenen değerler arasındaki farklılıklar incelendiğinde, pirina yağında elde edilen değerlerin, ayçiçeği yağına oranla daha düşük kaldığı belirlenmiştir. Bu sonuçlar, doymamışlık derecesi düşük olan pirina yağının kızartma işlemleri sırasında bozulma reaksiyonlarına daha düşük düzeyde maruz kaldığını göstermektedir.

Anahtar Kelimeler:

Kızartma, ayçiçek yağı, pirina yağı, kimyasal ve fiziksel özellikler

COMPARISION OF FRYING STABILITY OF SUNFLOWER and OLIVE POMACE OIL

The purpose of this study is comparison of frying stability of sunflower and olive pomace oil. Refined sunflower oil and olive pomace oil-refined olive pomace oil blend (50:50) were used as material. Frying was performed 40 times using potatoes at 1800C for 3 min. Along these frying treatments, free fatty acids, smoke point, p-anisidine, polar material, viscosity, polymer triglyceride and color of the oils were performed. Considerable increases in free fatty acids, p-anisidine, polar material, viscosity, polymer triglyceride and color of the oils were observed in oils while smoke points decreased. Smoke point of olive pomace oil deceased less than 170°C before sunflower oil. However, compared to sunflower oil, olive pomace oil had less polymer triglyceride and lower viscosity. The differences in the oil properties before and after fryings were also lower in olive pomace oil. These results indicate that oxidation rate in olive pomace oil during frying is lower than that of sunflower oil, which is possibly because of its lower iodine value.

Keywords:

Frying deep fat frying, chemical and physical properties, pomace oil, sunflower oil,

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