Avaliação físico-química de óleos compostos por soja, girassol médio oleico e coco sob elevadas temperaturas
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Data
2019-08-30
Autores
Pinheiro, Andressa Alves
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
Óleos compostos são definidos como a junção de dois ou mais tipos de óleos que podem conferir melhorias nas características nutricionais e físico-químicas, além de aumentar a diversidade de ácidos graxos presentes. Os óleos de soja e girassol são predominantemente poli e monoinsaturados, o que os tornam mais instáveis sob elevadas temperaturas e susceptíveis à oxidação. Por outro lado, o óleo de coco, saturado, tem menor potencial para oxidação e possui elevada estabilidade oxidativa. Óleos compostos podem ser altamente benéficos e servirem como alternativas para consumidores e indústria alimentícia. Portanto, os objetivos do presente trabalho foram avaliar os óleos quando submetidos a altas temperaturas, e, verificar sensorialmente, a aceitação e a diferença no sabor de batatas fritas. Os óleos de soja (S), girassol (G), coco (C) e os compostos soja:coco (SC - 75:25, v/v) e girassol:coco (GC - 75:25, v/v) foram avaliados quanto às propriedades físicoquímicas, sob termoxidação (180ºC/15 h) e fritura (180ºC/4 h). A análise sensorial de batatas fritas nos óleos S, SC, G e GC foi realizada por meio dos testes triangular de similaridade e afetivo com escala hedônica de 9 pontos. Na avaliação da qualidade, foi possível observar que o óleo de coco apresentou menor degradação em relação aos demais. Quanto aos óleos compostos, pode-se destacar o GC como o mais eficiente em inibir a oxidação, devido aos baixos níveis de ácidos graxos poliinsaturados. Na termoxidação, o óleo de coco sofreu variações nos índices de peróxidos, entretanto, apresentou menor degradação que os demais para ρanisidina e ácidos dienoicos conjugados. O óleo composto GC apresentou maior estabilidade oxidativa e menor degradação em relação ao SC. Na fritura de batatas, SC e GC apresentaram maior índice de estabilidade oxidativa e menor oxidação quando comparados a S e G. Na análise sensorial, em relação ao sabor, o óleo SC não se diferenciou estatisticamente do S, enquanto o GC se diferenciou do G. Portanto, é viável a aplicação de óleos compostos como SC e GC em processos que envolvam elevadas temperaturas.
Compound oils are defined as the combination of two or more kinds of oils that can add to their nutritional and physicochemical characteristics, besides they can increase the diversity of fatty acids presented. The soybean and sunflower oils are predominantly poly and monosaturated, which make them more unstable over high temperatures and susceptible to oxidation. On the other side, the saturated coconut oil has less potential for oxidation and has high oxidative stability. Compound oils can be highly beneficial and they can be alternatives for consumers and food industries. Thus, the aims of this work were to evaluate oils compounds when submitted to high temperatures as well as to sensorially check the acceptance and the difference in the flavor in French fries. The soybean (S), sunflower (G), coconut (C) and the compounds soybean:coconut (SC - 75:25, v/v), and sunflower:coconut (GC - 75:25, v/v) oils were evaluated as to their physicochemical proprieties under thermoxidation (180ºC/15 h) and frying (180ºC/4 h). The sensorial analysis of the French fries in S, SC, G and GC oils were made using similarity and affective triangle tests with the 9point hedonic scale. In the quality assessment, it was observed that the coconut oil presented less degradation in comparison to the others. As to the compound oils, it can be emphasized that GC is the most efficient in inhibiting oxidation due to the presence of low levels of polyunsaturated fatty acids. In thermoxidation, the coconut oil suffered variations in the peroxide indices, however, it presented less degradation than the others in terms of ρ-anisidine and conjugated dieneic acids. The compound oil GC presented higher oxidative stability and less degradation in relation to the SC. When frying the French fries, SC and GC presented higher oxidative stability and less oxidation in comparison to the S and the G. In the sensorial analysis, regarding flavor, the SC did not differ statistically from the S, while the GC differed from the G. Therefore, it is viable the use of compound oils, such as the SC and GC in processes that involve high temperatures.
Compound oils are defined as the combination of two or more kinds of oils that can add to their nutritional and physicochemical characteristics, besides they can increase the diversity of fatty acids presented. The soybean and sunflower oils are predominantly poly and monosaturated, which make them more unstable over high temperatures and susceptible to oxidation. On the other side, the saturated coconut oil has less potential for oxidation and has high oxidative stability. Compound oils can be highly beneficial and they can be alternatives for consumers and food industries. Thus, the aims of this work were to evaluate oils compounds when submitted to high temperatures as well as to sensorially check the acceptance and the difference in the flavor in French fries. The soybean (S), sunflower (G), coconut (C) and the compounds soybean:coconut (SC - 75:25, v/v), and sunflower:coconut (GC - 75:25, v/v) oils were evaluated as to their physicochemical proprieties under thermoxidation (180ºC/15 h) and frying (180ºC/4 h). The sensorial analysis of the French fries in S, SC, G and GC oils were made using similarity and affective triangle tests with the 9point hedonic scale. In the quality assessment, it was observed that the coconut oil presented less degradation in comparison to the others. As to the compound oils, it can be emphasized that GC is the most efficient in inhibiting oxidation due to the presence of low levels of polyunsaturated fatty acids. In thermoxidation, the coconut oil suffered variations in the peroxide indices, however, it presented less degradation than the others in terms of ρ-anisidine and conjugated dieneic acids. The compound oil GC presented higher oxidative stability and less degradation in relation to the SC. When frying the French fries, SC and GC presented higher oxidative stability and less oxidation in comparison to the S and the G. In the sensorial analysis, regarding flavor, the SC did not differ statistically from the S, while the GC differed from the G. Therefore, it is viable the use of compound oils, such as the SC and GC in processes that involve high temperatures.
Descrição
Palavras-chave
Soja, Girassol, Coco, Termoxidação, Fritura, Análise sensorial, Soybean, Sunflower, Coconut, Thermoxidation, Frying, Sensorial analysis