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Qualitattive Evaluation of Frying Oil Enriched by Cojugated Linoleic Acid (CLA)

Conjugated linoleic acid (CLA) is a positional geometric isomer of the linoleic acid which has two" conjugated double btonds. Nowadays, CLA is known as functional fatty acid due to its healthy properties such as anticarcinogenic, antibacterial, antiatherosclerotic activities. In this research fying oil enriched by t 0, 20 and 30 percentage of CLA was used to produce potato chips. Fiying-process was conducted at 180 0C for t hour/d in 5 consecutive days. At first, third, and fifth days of frying, 50 g of the frying oil was sampled to evaluate oil.quality. The quality was assessd by PV, fatty acids profile, TBA, color and coniugated diene indices. During frying, peroxide value was decreased whereas TBA, b factor in color and coniugated dienes content were increased. In terms of CLA content, in oils with 10, 20 and 30% CLA, reduction of about t 5,I I and I l% in CLA content was observed, respectively.


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