ویژگی‌های کیفی روغن‌های تهیه ‌شده در فروشگاههای روغن کشی در حضور مشتری

نویسنده
محمد حجتی
گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
10.52547/fsct.17.108.1
چکیده
در این تحقیق مقادیر رطوبت و مواد فرار، لرد، ضریب شکست نوری، عدد یدی، عدد صابونی، پایداری اکسیداتیو، اسیدیته، عدد پراکسید، شاخص آنیزیدین، عدد توتوکس و اندیس کوکس روغن­های کنجد، کلزا و آفتابگردان تهیه شده در حضور مشتری در مقایسه با نمونه­های مشابه تصفیه شده کارخانه­ای طی دو ماه نگهداری در دمای اتاق بررسی شد. همچنین مقادیر آهن، مس، آرسنیک و سرب آن­ها اندازه­گیری شد. نتایج نشان داد که میانگین میزان رطوبت و مواد فرار و لرد نمونه­های روغن تصفیه شده و نمونه­های روغن کنجد وکلزای تهیه شده در حضور مشتری در حد استاندارد بودند ولی میانگین رطوبت و مواد فرار نمونه­های روغن آفتابگردان تهیه شده در حضور مشتری از حد مجاز استاندارد بیشتر بود. میانگین ضریب شکست نوری، عدد یدی و عدد صابونی همه نمونه­های روغن در حد استاندارد بودند. شاخص پایداری اکسیداتیو روغنهای تهیه شده در حضور مشتری کمتر از حد استاندارد بود. نتایج نشان داد که میانگین اسیدیته و عدد پراکسید همه نمونه­های روغن در حد مجاز بودند ولی در طول نگهداری افزایش معنی داری داشتند به طوریکه همه نمونه ها در روز آخر نگهداری غیرقابل مصرف بودند. عدد آنیزیدین همه نمونه ها طی نگهداری افزایش یافت و میانگین این شاخص در نمونه های روغن تهیه شده در حضور مشتری از روز چهلم در حد مجاز نبود. اندیس توتوکس همه نمونه­های روغن نیز طی نگهداری افزایش یافت که این افزایش در روغن آفتابگردان بیشتر بود. اندیس کوکس روغن آفتابگردان نیز نسبت به سایرین بیشتر بود. میانگین فلزات مورد بررسی در همه نمونه­های روغن در حد مجاز استاندارد بود. یافته­های این تحقیق نشان داد که روغن­های تصفیه شده صنعتی ویژگیهای شیمیایی و پایداری بهتری دارند و توصیه می­گردد که از روغن­های تهیه شده در حضور مشتری جهت سرخ کردن استفاده نشود و پیشنهاد می گردد که جهت مصارف پخت و پز نیز به مدت کوتاه نگهداری شوند.
کلیدواژه‌ها
روغن خوراکی
پرس‌سرد
عدد پراکسید
اسید چرب
پایداری اکسایشی

موضوعات

عنوان مقاله English

The qualitative characteristics of the oils prepared in the extraction oil stores in the presence of the customer

نویسنده English

Mohammad Hojjati
Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan
چکیده English

In this research, the chemical characteristics of sesame, rapeseed and sunflower oils prepared in the presence of the customer were compared with similar industrial-refined samples during two months of storage. Their levels of iron, copper, arsenic, and lead were also measured. The average of moisture and sedimentation contents of refined oil samples and sesame and rapeseed oil samples prepared in the presence of the customer were in the range of Iranian standard, but the average values for sunflower oil samples prepared in the presence of the customer was higher than the Iranian standard limit. The mean of the refractive index, iodine, and saponification values of all samples was in the range of standard. The oxidative stability index of prepared oils in the presence of the customer was less than the standard. The mean acidity and peroxide value of all oil samples were in the standard range but increased significantly during storage so that all samples were unusable on the last day of storage. The anisidine value of all samples increased during storage so that the average of this index in oil samples prepared in the presence of the customer was not in the standard range from the 40th day of storage. The Totox index of all oil samples also increased during storage, which was higher in sunflower oil. The results also showed that the cox index of sunflower oil was higher than the others. The average of the studied metals in all oil samples was in the standard range. The findings of this study showed that industrial refined oils have better chemical properties and stability and it is suggested not to use oils prepared in the presence of the customer for frying and it is recommended that keep them for a short time to cooking purpose.

کلیدواژه‌ها English

Edible Oil
cold-pressed
Peroxide value
Fatty acid
Oxidative stability
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