Research of vegetable oils oxidation process in the deep fat during thermal treatment

Change of deep fat quality indexes significantly influencesthe formation of consumer properties of fried products, and correctly matched fat raw materials guarantee its quality and safety. In this paper the analysis of vegetable oils use prospects (sunflower, palm, rapeseed, corn, linseed, mustard) as deep fat was carried out. For an assessment of the oxidizing processes, which occur in the deep fat at heat treatment, peroxide, iodine and acid index values were chosen. The analysis of organoleptic, physical and chemical indexes of the studied vegetable oils and the deep fried production showed usefulness of mustard and linseed oils as deep fat for not more than 1 h usage, sunflower and corn - not more than 2 h, and palm and rapeseed - not more than 3 h. Besides, it was revealed that use of rapeseed oil slows down the process of deep fat thermal oxidation. Thus, decrease in rates of primary products of oxidation formation was observed, as well as reduction in the number of secondary oxidation products. At the same time it was noted that the use of rapeseed oil makes it possible to reduce the specific consumption of deep fat, as well as to extend its continuous use while maintaining the organoleptic characteristics of the fried products

ИЗУЧЕНИЕ ПОКАЗАТЕЛЕЙ БЕЗОПАСНОСТИ ЗЕРНОВОГО ПРОДУКТА «ЗЛАКОВЫЙ БАТОНЧИК»

The study of food products is the most important method for creating proves of their food safety based on generally accepted scientific ideas and current international and national legal norms of food safety. At the stage of laboratory research it is possible to objectively prove the efficiency and safety of new types of food products while their consumption according to certain health indications among the relevant group of people, including staff working in hazardous industrial environment. In the Russian Federation the procedure for assessing the safety and running the laboratory tests of food products are regulated by the Federal Laws on the Quality and Safety of Food Products, regulations on provision of public catering services, methodological recommendations for assessing the risk to public health in case of exposure to microbial factors contained in food products, as well as technical regulations of the Customs Union on food safety. The authors have developed regulatory and technical documentation for the cereal product “Cereal bar” and presented data on its safety when consumed. Conclusions about the product are made on the basis of a study of its chronic toxicity. It has been established that the ingredients composition of the cereal bar, included in the diet of laboratory animals, provided a positive effect on their body condition, weight gain and did not cause abnormal changes in the volume of internal organs and the development of pathologies that could indicate a side effect of the product. During study of the hematological and biochemical parameters, no significant differences were found between the data of the control group and experimental group of the animals. The conducted studies of the cereal product “Cereal bar” confirm the absence of a potential risk of developing chronic toxicity in case of introduction of the cereal bar to the animals’ diets and its consumption over a long period of time.Исследование пищевых продуктов является важнейшим инструментом построения доказательной базы их безопасности исходя из общепринятых научных представлений и действующих международных и национальных правовых норм. На этапе лабораторных исследований можно объективно доказать эффективность и безопасность новых видов пищевой продукции при применении по определенным показаниям у соответствующего контингента лиц, в том числе работающих во вредных производственных условиях. В Российской Федерации порядок оценки безвредности и проведение лабораторных исследований продуктов питания регламентируются Федеральными законами о качестве и безопасности пищевых продуктов, постановлениями об оказании услуг общественного питания, методическими рекомендациями по оценке риска здоровью населения при воздействии факторов микробной природы, содержащихся в пищевых продуктах, а также техническим регламентом Таможенного союза о безопасности пищевой продукции. Авторами разработана нормативно-техническая документация на зерновой продукт «Злаковый батончик» и представлены данные о его безвредности при употреблении в пищу Выводы о продукте сделаны на основе изучения его хронической токсичности. Установлено, что ингредиентный состав злакового батончика, включенного в рацион питания лабораторных животных, положительно влияет на прирост массы их тела и не вызывает аномального изменения объема внутренних органов и развития патологий, которые могли бы свидетельствовать о побочном действии продукта. В процессе изучения гематологических и биохимических показателей не найдено достоверных отличий между данными контрольной и опытных групп животных. Проведенные исследования зернового продукта «Злаковый батончик» подтверждают отсутствие потенциальной опасности развития хронической токсичности при добавлении его в рационы питания и употреблении в течение длительного периода времени

Influence of S. cerevisiae yeast as a part of the recipe component of flour confectionery on the quality of deep-fat frying

Products prepared in the deep-fat frying way are fried in a significant amount of fat therefore fat plays an important role in the technology of their production. Besides, fat is not only a heat-transmitting substance, but it is also one of the main product's components defining its properties and nutrition value. In order to investigate the influence of S. cerevisiae yeast, being a part of flour confectionery products' recipe, on the quality of the deep frying, there was carried out a process of continuous frying of semi-finished products in it. A set of the received results testifies that in the conditions of a four-hour deep frying deep fat undergoes changes in its quality indicators, the severity of which depends on the composition of experimental semi-finished flour confectionery samples. On the basis of the lipid oxidation degree indexes research (peroxide value, the amount of peroxide, presence of diene conjugates and ketodienes) it was found out that the use of S. cerevisiae yeast in the flour confectionery allowed to extend the term of deep fat using compared to the deep fat, in which were prepared experimental semi-finished flour confectionery samples, according to a traditional recipe without yeast, i.e. organic acids secreted by yeast during the fermentation of the dough act as a synergist of antioxidants and thus contribute to slow the process of deep fat peroxidation while using, thus reducing the rate of oxidative destruction processes in deep fat

Research of vegetable oils oxidation process in the deep fat during thermal treatment

Change of deep fat quality indexes significantly influencesthe formation of consumer properties of fried products, and correctly matched fat raw materials guarantee its quality and safety. In this paper the analysis of vegetable oils use prospects (sunflower, palm, rapeseed, corn, linseed, mustard) as deep fat was carried out. For an assessment of the oxidizing processes, which occur in the deep fat at heat treatment, peroxide, iodine and acid index values were chosen. The analysis of organoleptic, physical and chemical indexes of the studied vegetable oils and the deep fried production showed usefulness of mustard and linseed oils as deep fat for not more than 1 h usage, sunflower and corn - not more than 2 h, and palm and rapeseed - not more than 3 h. Besides, it was revealed that use of rapeseed oil slows down the process of deep fat thermal oxidation. Thus, decrease in rates of primary products of oxidation formation was observed, as well as reduction in the number of secondary oxidation products. At the same time it was noted that the use of rapeseed oil makes it possible to reduce the specific consumption of deep fat, as well as to extend its continuous use while maintaining the organoleptic characteristics of the fried products

Research of vegetable oils oxidation process in the deep fat during thermal treatment

Change of deep fat quality indexes significantly influencesthe formation of consumer properties of fried products, and correctly matched fat raw materials guarantee its quality and safety. In this paper the analysis of vegetable oils use prospects (sunflower, palm, rapeseed, corn, linseed, mustard) as deep fat was carried out. For an assessment of the oxidizing processes, which occur in the deep fat at heat treatment, peroxide, iodine and acid index values were chosen. The analysis of organoleptic, physical and chemical indexes of the studied vegetable oils and the deep fried production showed usefulness of mustard and linseed oils as deep fat for not more than 1 h usage, sunflower and corn - not more than 2 h, and palm and rapeseed - not more than 3 h. Besides, it was revealed that use of rapeseed oil slows down the process of deep fat thermal oxidation. Thus, decrease in rates of primary products of oxidation formation was observed, as well as reduction in the number of secondary oxidation products. At the same time it was noted that the use of rapeseed oil makes it possible to reduce the specific consumption of deep fat, as well as to extend its continuous use while maintaining the organoleptic characteristics of the fried products

Influence of S. cerevisiae yeast as a part of the recipe component of flour confectionery on the quality of deep-fat frying

Products prepared in the deep-fat frying way are fried in a significant amount of fat therefore fat plays an important role in the technology of their production. Besides, fat is not only a heat-transmitting substance, but it is also one of the main product's components defining its properties and nutrition value. In order to investigate the influence of S. cerevisiae yeast, being a part of flour confectionery products' recipe, on the quality of the deep frying, there was carried out a process of continuous frying of semi-finished products in it. A set of the received results testifies that in the conditions of a four-hour deep frying deep fat undergoes changes in its quality indicators, the severity of which depends on the composition of experimental semi-finished flour confectionery samples. On the basis of the lipid oxidation degree indexes research (peroxide value, the amount of peroxide, presence of diene conjugates and ketodienes) it was found out that the use of S. cerevisiae yeast in the flour confectionery allowed to extend the term of deep fat using compared to the deep fat, in which were prepared experimental semi-finished flour confectionery samples, according to a traditional recipe without yeast, i.e. organic acids secreted by yeast during the fermentation of the dough act as a synergist of antioxidants and thus contribute to slow the process of deep fat peroxidation while using, thus reducing the rate of oxidative destruction processes in deep fat

Influence of S. cerevisiae yeast as a part of the recipe component of flour confectionery on the quality of deep-fat frying

Products prepared in the deep-fat frying way are fried in a significant amount of fat therefore fat plays an important role in the technology of their production. Besides, fat is not only a heat-transmitting substance, but it is also one of the main product's components defining its properties and nutrition value. In order to investigate the influence of S. cerevisiae yeast, being a part of flour confectionery products' recipe, on the quality of the deep frying, there was carried out a process of continuous frying of semi-finished products in it. A set of the received results testifies that in the conditions of a four-hour deep frying deep fat undergoes changes in its quality indicators, the severity of which depends on the composition of experimental semi-finished flour confectionery samples. On the basis of the lipid oxidation degree indexes research (peroxide value, the amount of peroxide, presence of diene conjugates and ketodienes) it was found out that the use of S. cerevisiae yeast in the flour confectionery allowed to extend the term of deep fat using compared to the deep fat, in which were prepared experimental semi-finished flour confectionery samples, according to a traditional recipe without yeast, i.e. organic acids secreted by yeast during the fermentation of the dough act as a synergist of antioxidants and thus contribute to slow the process of deep fat peroxidation while using, thus reducing the rate of oxidative destruction processes in deep fat

Research of vegetable oils oxidation process in the deep fat during thermal treatment

Change of deep fat quality indexes significantly influencesthe formation of consumer properties of fried products, and correctly matched fat raw materials guarantee its quality and safety. In this paper the analysis of vegetable oils use prospects (sunflower, palm, rapeseed, corn, linseed, mustard) as deep fat was carried out. For an assessment of the oxidizing processes, which occur in the deep fat at heat treatment, peroxide, iodine and acid index values were chosen. The analysis of organoleptic, physical and chemical indexes of the studied vegetable oils and the deep fried production showed usefulness of mustard and linseed oils as deep fat for not more than 1 h usage, sunflower and corn - not more than 2 h, and palm and rapeseed - not more than 3 h. Besides, it was revealed that use of rapeseed oil slows down the process of deep fat thermal oxidation. Thus, decrease in rates of primary products of oxidation formation was observed, as well as reduction in the number of secondary oxidation products. At the same time it was noted that the use of rapeseed oil makes it possible to reduce the specific consumption of deep fat, as well as to extend its continuous use while maintaining the organoleptic characteristics of the fried products