Keywords

Flaxseed Oil Blend, Heating, Physical And Chemical Properties, Oxidative Stability, Flavor Components

Abstract

In order to study the cooking stability of linseed oil blended oil, this experiment examined the changes in the physical and chemical properties, oxidative stability and flavor components of the blended oil after heating at temperatures of 150¡ãC and 210¡ãC for different times. The results show that when the blended oil is heated at 150¡ãC and 210¡ãC for 60 minutes, the acid value and fatty acid composition are less affected, and the production of trans fatty acids and oxidized polymers is not detected, indicating that the oil has good thermal stability. properties; when the heating time exceeds 30 minutes, a small amount of aldehyde oxidation products and undesirable flavor substances are produced, and the peroxide value and oxidation induction time decrease. The reason may be related to the destruction of the antioxidant component VE in the oil. At temperatures of 150¡ãC and 210¡ãC After heating for 60 minutes under the conditions, the VE content in the blended oil decreased by 11.1% and 34.3% respectively compared with before heating; therefore, when the blended oil is heated at a cooking temperature of 210¡ãC, the time should not exceed 15 minutes.

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Original research done by Zhou Qi, Yang Jin’e, Xu Jiqi, Deng Qianchun, Zheng Chang, Huang Fenghong, Huang Qingde

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