Determination of the changes in sunflower oil during frying of leavened doughs using response surface methodology

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dc.authorid0000-0002-1005-3590
dc.authorid0000-0001-5171-7587
dc.authorid0000-0002-9957-3575
dc.contributor.authorTuran, Semra
dc.contributor.authorKeskin, Şule
dc.contributor.authorSolak, Rukiye
dc.date.accessioned2021-06-23T19:17:06Z
dc.date.available2021-06-23T19:17:06Z
dc.date.issued2021
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractIn this study, the effect of dough salt content, frying temperature and time on the conjugated diene values, polymer triglyceride content, total polar material content, viscosity, and color values of the sunflower oil during frying of leavened doughs was determined using response surface methodology. Fifty repeated frying operations were applied in the same day at 160-200 degrees C for 1-5 min and doughs with 0-2% salt content. According to the results of the study, frying temperature, frying time and dough salt content were significantly (p < 0.05) affected total polar material content, polymer triglyceride content, viscosity and a* and b* color values of oil samples, whereas dough salt content did not affect the L* color values and conjugated diene value of oil significantly (p > 0.05). To minimize the oxidation products of frying oil, the frying process can be applied at 160 degrees C for 1 min using dough with 1.97% salt content.en_US
dc.description.sponsorshipBolu Abant Izzet Baysal University, Scientific Research Center [2015.09.04.921] The authors would like to thank Bolu Abant Izzet Baysal University, Scientific Research Center (Project Number: 2015.09.04.921). The authors thank the employees of Yenigdam Research Center of Bolu Abant Izzet Baysal University for their helps in polymer triglyceride analysis.
dc.identifier.doi10.1007/s13197-021-04980-2
dc.identifier.endpage74
dc.identifier.issn0022-1155
dc.identifier.issue1
dc.identifier.pmid35068552en_US
dc.identifier.scopus2-s2.0-85100060630en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage65
dc.identifier.urihttps://doi.org/10.1007/s13197-021-04980-2
dc.identifier.urihttps://hdl.handle.net/20.500.12491/5220
dc.identifier.volume59
dc.identifier.wosWOS:000613039900001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorTuran, Semra
dc.institutionauthorSolak, Rukiye
dc.language.isoenen_US
dc.publisherSpringer Indiaen_US
dc.relation.ispartofJournal Of Food Science And Technology-Mysoreen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSunflower Oilen_US
dc.subjectColoren_US
dc.subjectConjugated Dieneen_US
dc.subjectPolymer Triglyceridesen_US
dc.subjectPolar Materialsen_US
dc.titleDetermination of the changes in sunflower oil during frying of leavened doughs using response surface methodologyen_US
dc.typeArticleen_US

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