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dc.contributor.author
Waghmare, Ashish
dc.contributor.author
Patil, Sonal
dc.contributor.author
Leblanc, Jean Guy Joseph
dc.contributor.author
Sonawane, Sachin
dc.contributor.author
Arya, Shalini S.
dc.date.available
2019-08-12T17:14:29Z
dc.date.issued
2018-04
dc.identifier.citation
Waghmare, Ashish; Patil, Sonal; Leblanc, Jean Guy Joseph; Sonawane, Sachin; Arya, Shalini S.; Comparative assessment of algal oil with other vegetable oils for deep frying; Elsevier; Algal Research; 31; 4-2018; 99-106
dc.identifier.issn
2211-9264
dc.identifier.uri
http://hdl.handle.net/11336/81443
dc.description.abstract
Algae is an emerging source of vegetable oil. In this study, a comparative assessment of algal oil for deep frying with sunflower and palm oil was performed. Potato sticks were fried for four consecutive days in each of the individual oils under study. These oils were analyzed for density, refractive index, viscosity, oil uptake, acid value, percentage free fatty acid, acidity, peroxide value, total polar compounds, color, radical scavenging activity and fatty acid profile. Fried potato sticks were evaluated for texture and sensorial properties, the latter was performed using a fuzzy logic method. Principle component analysis was done for a variety of physicochemical parameters. This study revealed that the algal oil had the highest physical and chemical stability during the frying process compared to sunflower and palm oils. Potato sticks fried in algal oil had a superior texture and improved sensorial properties. Based on these results it can be concluded that algal oil has a great potential to be used for deep frying foods.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Algal Oil
dc.subject
Deep Frying
dc.subject
Vegetable Oil
dc.subject
Fuzzy Logic
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Fried Potato Sticks
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Comparative assessment of algal oil with other vegetable oils for deep frying
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-07-24T18:00:56Z
dc.journal.volume
31
dc.journal.pagination
99-106
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Waghmare, Ashish. Institute Of Chemical Technology; India
dc.description.fil
Fil: Patil, Sonal. Institute Of Chemical Technology; India
dc.description.fil
Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Sonawane, Sachin. Institute Of Chemical Technology; India
dc.description.fil
Fil: Arya, Shalini S.. Institute Of Chemical Technology; India
dc.journal.title
Algal Research
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S221192641730365X?via%3Dihub
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://dx.doi.org/10.1016/j.algal.2018.01.019
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