Performance of some edible oils during heating in a steam pressure cooker

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dc.authoridkarabulut, ihsan/0000-0002-9014-8863
dc.authoridONAL-ULUSOY, BARAN/0000-0003-3845-2515
dc.authorwosidkarabulut, ihsan/ABG-7556-2020
dc.authorwosidTuran, Semra Yaprak/AAG-8813-2019
dc.contributor.authorUlusoy, BÖ
dc.contributor.authorKarabulut, I
dc.contributor.authorTuran, S
dc.date.accessioned2024-08-04T20:13:46Z
dc.date.available2024-08-04T20:13:46Z
dc.date.issued2004
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe performance of corn, soybean and hazelnut oils was investigated over a 60-min period in a steam pressure cooker at 121C and 1.1 atm pressure. These conditions are typical of Turkish domestic cooking. In this study, the oxidative stability of the three oils was compared using peroxide value (PV), conjugated diene (CD) value and free fatty acid (FFA) content. Fatty acid composition of oils was also determined. Heating of oils for 60 min caused a significant increase in peroxide value (P < 0.05), but PV of hazelnut oil was lower than those of soybean and corn oils (P < 0.05). FFA and CD values of soybean and hazelnut oils showed an insignificant increase (P > 0.05), while the increase in corn oil was significant (P < 0.05). Minor differences existed between the fatty acids, except for linolenic acid, at the begining and at the end of the process.en_US
dc.identifier.doi10.1111/j.1745-4522.2004.01135.x
dc.identifier.endpage241en_US
dc.identifier.issn1065-7258
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-14744293427en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage234en_US
dc.identifier.urihttps://doi.org/10.1111/j.1745-4522.2004.01135.x
dc.identifier.urihttps://hdl.handle.net/11616/93834
dc.identifier.volume11en_US
dc.identifier.wosWOS:000226827600005en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Lipidsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectOlive Oilen_US
dc.subjectLinolenateen_US
dc.titlePerformance of some edible oils during heating in a steam pressure cookeren_US
dc.typeArticleen_US

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