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Vpliv sestave rastlinskih olj na njihovo termostabilnost = The different composition of vegetable oil and their thermostability
Skvarča, Marlena ; Žlender, Božidar
Izbor primerne vrste in sestave surovine, predvsem pa termooksidacijske spremembe postajajo vse bolj pereři pri ohranitvi kakovosti rastlinskih maǴřob po toplotni obdelavi. Namen raziskave je bil ...primerjati termostabilnostrafiniranega oljřnega olja s sonřniřnimi olji razliřne maǴřobnokislinske sestave, ki so bila uporabljena za modelno cvrenje Íivil. Rezultati fizikalno kemijskih in senzoriřnih analiz rabljenih olj so pokazali,da je po veř zaporednih cvrenjih trikrat stabilnejǴe sonřniřno olje zvisoko vsebnostjo oljne kisline (74,5%) v primerjavi z obiřajnim sonřniřnim oljem (61,1% linolne kisline). Velik deleÍ mononenasiřenih maǴřobnih kislin jepoveřal oksidativno stabilnost (Rancimat), zmanjǴal vsebnost polarnih spojin; vrednosti maǴřobnih Ǵtevil so ustrezale okvirnim predpisom v tujini; spremembe senzoriřnih lastnosti olja (profil barve, arome, vonja) so bile kasneje zaznavne. Stabilnost oljřnega olja je bila med cvrenjem slabǴa v primerjavi s sonřniřnim oljem. Rezultati raziskav bodo uporabni v smeri spremembe izbora rastlinskih olj za cvrenje, ker je poleg termostabilnosti izpolnjen tudi pogoj ustrezne prehranske vrednosti.
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