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Plant Foods for Human Nutrition

, Volume 61, Issue 2, pp 93–102 | Cite as

Frying Stability of Moringa stenopetala Seed Oil

  • Stavros LalasEmail author
  • Olga Gortzi
  • John Tsaknis
Article

Abstract

The frying performance of Moringa stenopetala seed oil (extracted with cold press or n-hexane) was studied especially as regards repeated frying operations. The oils were used for intermittent frying of potato slices and cod filets at a temperature of 175 °C for 5 consecutive days (5 fryings per day). The chemical changes occurring in oils were evaluated. Free fatty acid content, polar compounds, colour and viscosity of the oils all increased, whereas the iodine value, smoke point, polyunsaturated fatty acid content, induction period and tocopherol content decreased. The effect of the oil on the organoleptic quality of these fried foods and the theoretical number of frying operations possible before having to discard the oil was also determined. The analytical and sensory data showed that the lowest deterioration occurred in cold press produced oil.

Key words:

Cod Frying stability Moringa stenopetala Potatoes Seed oil 

Notes

Acknowledgments

This research was funded by European Union (CEC contract No: TS3 * CT-94-0399 for Developing Countries).

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Copyright information

© Springer Science+Business Media, Inc 2006

Authors and Affiliations

  1. 1.Department of Food TechnologyTechnological Educational Institution (T.E.I.) of Larissa (Karditsa Branch)KarditsaGreece
  2. 2.School of Food Technology and NutritionTechnological Educational Institution (T.E.I.) of AthensAthensGreece

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