تغييرات اسيدهاي چرب دو نوع روغن در اثر عمل نيمه سرخ كردن سيب زميني

Changes in fatty acids content of two oils used for partially frying of potato

in this study, for partially frying potato, changes in fatty acids content of two oils used before and after, were studied. The results of this study showed that palmitic acid content of hydrogenated oils of soy and cottonseed increased about 0.86% due to partially flying at temperature of oil at, 100°c for 5 min, this means that the amount of changes were from 10.72% to 11.85% of fatty acids, which was predictable, while stearic acid and oliec acid showed minor changes. The changes evaluated were from 5.54% to 5.78% for stearic acid and 36.76% to 34.81% for oleic acid respectively. Linoleic acid of hard oil reduced from 4.43% to 3.54% but in the case of sunflower oil (Iiquid), the reduction in palmitic and oleic acids were 0.38% and 0.63% respectively. Content of linoleic acid of same oil used for partially potato frying, increased from 60.76% to 61.05%, but linolenic acid of the same oil decreased, from 0.94% to 0.63%. Therefore, due to minor changes occurred in unsaturated fatty acids (USFA), especially linolenic acid content of sunflower oil is considered suitable oil for partially flying of potato.