scholarly journals Sensory and Physicochemical Qualities of Palm Olein and Sesame Seed Oil Blends during Frying of Banana Chips

2010 ◽  
Vol 2 (4) ◽  
Author(s):  
S.M. Abdulkarim ◽  
M.W. Myat ◽  
H.M Ghazali ◽  
K. Roselina ◽  
K.A Abbas
Keyword(s):  
Palm Olein ◽  
Seed Oil ◽  
Sesame Seed ◽  
Oil Blends ◽  
Sesame Seed Oil

scholarly journals Effect of frying on physicochemical properties of sesame and soybean oil blend

2021 ◽  
Vol 13 (3) ◽  
pp. 820-829
Author(s):  
Meenakshi Garg ◽  
Surabhi Wason ◽  
Prem Lata Meena ◽  
Rajni Chopra ◽  
Susmita Dey Sadhu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Soybean Oil ◽  
Peroxide Value ◽  
Seed Oil ◽  
Sesame Seed ◽  
Acid Value ◽  
Sesame Oil ◽  
Oil Blends ◽  
Sesame Seed Oil ◽  
Oil Blend

Most common cooking oil, such as soybean oil, can not be used for high-temperature applications, as they are highly susceptible to oxidation. Sesame seed oil rich in natural antioxidants provides high oxidative stability. Therefore, blending sesame oil with soybean oil offer improved oxidative stability. This study aims to determine the effect of frying on the physicochemical properties of sesame and soyabean oil blend. Soybean oil (SO) was blended with sesame seed oil (SSO) in the ratio of A-40:60, B-60:40 and C-50:50 so as to enhance its market acceptability. The changes occurring in soybean and sesame seed oil blend during repeated frying cycles were monitored. The parameters assessed were: Refractive index, specific gravity, viscosity, saponification value, free fatty acid (FFA) , peroxide value, and acid value. Fresh and fried oil blends were also characterised by Fourier Transform Infrared Spectroscopy (FTIR). No significant changes were observed for refractive index and specific gravity values in oil blends. Viscosity of blend B blend was the least, making it desirable for cooking purposes. However, FFA, acid value and peroxide value increased after each frying cycle. The increment of FFA and AV was found low for blend A (10% and 10%,) than blend B (27%,13%) and blend C (13%,13%). The peroxide value of all samples was within the acceptable range. The results of the present study definitely indicated that blending sesame oil with soybean oil could produce an oil blend which is economically feasible and provide desirable physicochemical properties for cooking purposes.

scholarly journals Degradation of β-Carbolines Harman and Norharman in Edible Oils during Heating

Molecules ◽  
2021 ◽  
Vol 26 (22) ◽  
pp. 7018
Author(s):  
Wei Liu ◽  
Zhaoyu Yang ◽  
Lili Shi ◽  
Ziyu Cui ◽  
Yun Li
Keyword(s):  
Seed Oil ◽  
Heating Temperature ◽  
Sesame Seed ◽  
Oxidation Products ◽  
Heterocyclic Aromatic Amines ◽  
Frying Oils ◽  
Oil Blends ◽  
Lipid Oxidation Products ◽  
Mechanistic Investigation ◽  
Sesame Seed Oil

The β-carbolines, mainly including harman and norharman, are a group of naturally occurring, plant-derived alkaloids, and are also considered as nonpolar heterocyclic aromatic amines. Sesame seed oils contain a high level of β-carbolines (harman and norharman). In China, sesame seed oil blends are one of the most popular types of vegetable oils blends, which can be used as cooking oils or frying oils. Thus, it is meaningful to investigate the degradation of β-carbolines (harman and norharman) in sesame seed oil blends as frying oils during heating. In this work, the loss of harman and norharman in different types of sesame seed oil blends have been investigated. The results showed that the degradation of harman and norharman were dependent both on the type of oil blends, heating temperature and time. Harman and norharman were more degraded during heating (150 °C, 180 °C) in oleic acid-rich oil blends compared to polyunsaturated acid-rich oil blends. Mechanistic investigation suggested that the reduction in harman and norharman in oil blends during heating was mainly due to the oxidative degradation reaction between β-carbolines and lipid oxidation products. Therefore, the contents of β-carbolines (harman and norharman) in sesame seed oil blends when used as frying oils and heated can be decreased with prolonged cooking time.

scholarly journals Critical review on sesame seed oil and its methyl ester on cold flow and oxidation stability

2020 ◽  
Vol 6 ◽  
pp. 40-54 ◽  
Author(s):  
M.A. Mujtaba ◽  
Haeng Muk Cho ◽  
H.H. Masjuki ◽  
M.A. Kalam ◽  
H.C. Ong ◽  
...  
Keyword(s):  
Methyl Ester ◽  
Critical Review ◽  
Seed Oil ◽  
Oxidation Stability ◽  
Sesame Seed ◽  
Cold Flow ◽  
Sesame Seed Oil

scholarly journals FORMULATION AND EVALUATION OF BLACK SESAME SEED OIL SUNSCREEN EMULGEL USING NATURAL GELLING AGENT

2018 ◽  
Vol 9 (6) ◽  
pp. 197-201
Author(s):  
Reshma Jadhav ◽  
Gangotri Yadav ◽  
Vaishali Jadhav ◽  
Ashish Jain
Keyword(s):  
Seed Oil ◽  
Sesame Seed ◽  
Gelling Agent ◽  
Sesame Seed Oil

Identification and Sensory Characterization of Volatile Flavor Compounds in Sesame Seed Oil

1996 ◽  
Vol 44 (12) ◽  
pp. 3909-3912 ◽  
Author(s):  
Mitsuya Shimoda ◽  
Hideki Shiratsuchi ◽  
Yuji Nakada ◽  
Yin Wu ◽  
Yutaka Osajima
Keyword(s):  
Seed Oil ◽  
Sesame Seed ◽  
Flavor Compounds ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Sesame Seed Oil

MAJOR VOLATILES IN TOASTED SESAME SEED OIL

1995 ◽  
Vol 2 (4) ◽  
pp. 259-268 ◽  
Author(s):  
DONKEUN PARK ◽  
JOSEPH A. MAGA ◽  
DUANE L. JOHNSON ◽  
GABRIELLA MORINI
Keyword(s):  
Seed Oil ◽  
Sesame Seed ◽  
Sesame Seed Oil

Sesame seed and sesame seed oil contain masked allergens of growing importance

Allergy ◽  
1996 ◽  
Vol 51 (12) ◽  
pp. 952-957 ◽  
Author(s):  
G. Kanny ◽  
C. Hauteclocque ◽  
D. A. Moneret-Vautrin
Keyword(s):  
Seed Oil ◽  
Sesame Seed ◽  
Sesame Seed Oil
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