Mathematical quantification of total carotenoids in Sioma oil using color coordinates and multiple linear regression during depp-frying simulations.
Sioma is a variety of red palm oil produced in Ecuador; it is mainly unsaturated, has no flavor, odor, nor cholesterol, and it is GMO-free and free of trans fatty acids. The main objectives of this study were: (a) to study changes in fatty acids, color coordinates, total carotenoids and carotenoid composition during deep-frying simulations; (b) to develop a mathematical model that allows quantification of total carotenoids (antioxidant compounds) using routine color measurements. Two different deep-frying temperatures were assayed 180 and 240 C. The main fatty acids and carotenoids found in this oil were: (a) oleic, palmitic.
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Texto biblioteca |
| Language: | ng |
| Published: |
©200
|
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | Sioma is a variety of red palm oil produced in Ecuador; it is mainly unsaturated, has no flavor, odor, nor cholesterol, and it is GMO-free and free of trans fatty acids. The main objectives of this study were: (a) to study changes in fatty acids, color coordinates, total carotenoids and carotenoid composition during deep-frying simulations; (b) to develop a mathematical model that allows quantification of total carotenoids (antioxidant compounds) using routine color measurements. Two different deep-frying temperatures were assayed 180 and 240 C. The main fatty acids and carotenoids found in this oil were: (a) oleic, palmitic. |
|---|