EFFECT OF MICROWAVE OVEN HEATING ON STABILITY OF SOME OILS AND FATS

来源 :第十四届世界食品科技大会 | 被引量 : 0次 | 上传用户:wangdianxitong
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  Effect of microwave heating for various times (5,10,15 minutes) on chemical properties of corn and palm oils,ghee and camel fat during microwave heating were investigated.Peroxide,iodine,anisidine,carbonyl,TOTOX values,and fatty acid content were determined,with or without addition of tocophemls and butylated hydroxy toluene (BHT).Microwave heating caused some hydrolysis to fatty acids,and accelerated lipid oxidation.The deterioration of corn and palm oils were higher than ghee and camel fat in all cases.Decrease in polyunsaturated fatty acids percentage and increase in saturated ones were observed.However,addition of tocopherols and BHT increased the stability to oxidation for oil and fat under investigatior.
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