مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

فرمولاسیون جدید روغن سرخ کردنی بر پایهی روغن کنجد

نوع مقاله : پژوهشی اصیل

نویسنده
دانشجو
10.48311/fsct.2026.83946.0
چکیده
از آن جا که روغن کنجد پایداری اکسیداسیون بالاتری نسبت به سایر روغن­های گیاهی دارد، در این تحقیق روغن کنجد به روغن­های سرخ کردنی آفتابگردان و ذرت افزوده شد تا تاثیر افزودن روغن کنجد را  بر جلوگیری از تولید اسید چرب ترانس در طی تعداد دفعات بالای سرخ کردن، مورد بررسی قرار گرفته شود. شواهد همه­گیری شناسی و مطالعات مورد شاهدی ارتباط بین میزان دریافت اسیدهای چرب ترانس و خطر بیماری­های مختلف را نشان می­دهد. در این تحقیق، علاوه بر بررسی تاثیر افزودن روغن کنجد بر جلوگیری از تولید اسید چرب ترانس، آزمون­ عدد پراکسید انجام شد. بدین منظور، تعداد 3 تیمار روغن، از روغن­های کنجد، ذرت و آفتابگردان تهیه شد. تیمار اول حاوی 33% آفتابگردان، 33% ذرت و 33% کنجد، تیمار دوم حاوی 25% آفتاب­گردان، 50% ذرت و 25% کنجد و تیمار سوم حاوی 50% آفتابگردان، 25% ذرت و 25% کنجد بود. اندازه­ گیری اسیدهای چرب ترانس و عدد پراکسید طبق استاندارد ملی ایران، انجام شد. نتایج نشان داد میزان اسیدهای چرب ترانس با افزایش تعداد دفعات سرخ کردن کاهش می­یابد، میزان اسیدچرب ترانس پس از 21 بار سرخ کردن در تیمار اول 1.243%، در تیمار دوم 1.184% و در تیمار سوم 1.022% بود. در نتیجه تیمار سوم مقاوم­ ترین مخلوط روغن در برابر تشکیل اسید چرب ترانس بود. در آزمون پراکسید میزان عدد پراکسید با افزایش تعداد دفعات سرخ کردن، افزایش یافت (بیشتر از عدد 5)، بهترین مخلوط روغن در برابر فساد اکسیداتیو تیمار اول و سپس تیمار دوم بود.


 
کلیدواژه‌ها

موضوعات


عنوان مقاله English

New formulation of frying oil based on sesame oil

نویسنده English

zahra afshari
student
چکیده English

Since sesame oil has higher oxidation stability than other vegetable oils, in this research, sesame oil was added to sunflower and corn frying oils to determine the effect of adding sesame oil on preventing the production of trans fatty acids during the frequency of frying. Epidemiological evidence and case-control studies show the relationship between the intake of trans fatty acids and the risk of various diseases. In this research, in addition to investigating the effect of adding sesame oil on preventing the production of trans fatty acids, the peroxide value test was performed. For this purpose, three oil treatments were prepared from sesame, corn, and sunflower oils. The first treatment contained 33% sunflower, 33% corn, and 33% sesame; the second treatment contained 25% sunflower, 50% corn, and 25% sesame; and the third treatment contained 50% sunflower, 25% corn, and 25% sesame. The measurement of trans fatty acids and peroxide values was done according to the national standard of Iran.The results showed that the amount of trans fatty acids decreased with increasing the number of times of frying. The amount of trans fatty acids after 21 times of frying was 1.243% in the first treatment, 1.184% in the second treatment, and 1.022% in the third treatment. As a result, the third treatment was the most resistant oil mixture against the formation of trans fatty acids. In the peroxide test, the amount of peroxide value increased with increasing the number of frying times (more than 5). The best oil mixture against oxidative spoilage was the first treatment and then the second treatment.

 

کلیدواژه‌ها English

Keywords: Trans fatty acid
Sesame oil
Sunflower oil
Corn oil
Peroxide Value
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