2008•Journal of the Korean Society of Food CultureRequires access

Oxidative Stability of Hydrated Soybean Oil during Heating at High Temperature

Myong-Ae Kim

Abstract

: In this experiment, three samples of oils were used. These oils were hydrated soybean oil, pure soybean oil and regular soybean oil. Oil was used after heating at every four hours term and total heating hours was 16 hours. The physio-chemical analysis and sensory evaluation were performed on these oils. The hydrated soybean oil showed lower acid, peroxide and carbonyl value than the other two oils (p

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Key concepts: Soybean oil, Peroxide value, Acid value, Peroxide, Epoxidized soybean oil, Chemistry, Food science, Oxidative phosphorylation