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Document Type |
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Thesis |
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Document Title |
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Study Some Physical, Chimerical Changes Occurring in Some Kinds of oil during Frying Some Foods and its biological effects دراسة بعض التغيرات الطبيعية والكيميائية التي تحدث لبعض أنواع الزيوت أثناء تحمير بعض الأغذية وتأثيرها البيولوجي |
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Subject |
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Study Some Physical, Chimerical Changes Occurring in Some Kinds of oil during Frying Some Foods and its biological effects |
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Document Language |
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Arabic |
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Abstract |
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This investigation was carried out on seed of some sesame varieties namely white,brown sesame seed varieties
Contained high oil content 52,99%-55,23%.stability of white sesame oil was higher stability, natural antioxidant Content (crude lignan)2,54%-2,67% . Acid value ,TBA val ,conjugated diene and triene were gradually increased ,mean while iodine value were decreased as affected by roasting of sesame seeds at 18 C for30 minutes .Increase in acid value ,peroxide value ,TBA ,conjugated diene and triene, while decreased the iodine value
The data revealed that sunflower oil containing crude lignan had much greater oxidative stability than oils at
Room temperature for 6 month . Decrease of LDL ,triglycride ,total fat and increase of HDL in experimental Rate feeding sesame oil |
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Supervisor |
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prof. SOHAIR HAMED QANDEL |
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Thesis Type |
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Master Thesis |
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Publishing Year |
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1423 AH
2003 AD |
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Added Date |
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Tuesday, May 4, 2010 |
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Researchers
| مها أحمد حجازي | HIGAZI, MAHA AHMAD | Researcher | Master | |
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