2013•Science and Technology of Food IndustryRequires access
Effect of heating on quality properties of soybean oil
Yan Zhang
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Abstract
This study reflected the effect of heating on quality properties of EAEP soybean oil,compared with different soybean oil(first grade refined soybean oil,third grade refined soybean oil,pressing soybean oil,solvent extractied soybean oil).The parameters evaluated were acid value,peroxide value,p- anisidine,fatty acid composition and color.The results showed that the oxidation stability of EAEP soybean oil was best,on the contrary,third grade refined soybean oil was worst.Acid value,peroxide value and p- anisidine value was increased for five kinds of soybean oil;after heating 8h,for five kinds of soybean oil,the amount of polyunsaturated fatty acids was decreased,but saturated fatty acid content was reduced;the EAEP soybean oil,the color of first grade refined soybean oil and solvent extractied soybean oil showed an increasing trend,while third grade refined soybean oil and pressing soybean showed some discoloration.