Phytostanol Supplementation Through Frying Dough in Enriched Canola Oil
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ORIGINAL PAPER
Phytostanol Supplementation Through Frying Dough in Enriched Canola Oil Buket Aydeniz • Emin Yılmaz
Received: 25 April 2012 / Revised: 11 December 2012 / Accepted: 19 December 2012 / Published online: 8 January 2013 Ó AOCS 2013
Abstract The objectives of this study were to determine a suitable level of phytostanols for addition to canola oil and to investigate the performance of the supplemented oil during frying. The frying oil was supplemented with 5, 10, 15, 20 % w/w phytostanols and two suitable levels (5 and 10 %) were selected. Dough frying was performed for 5 consecutive days at 180 °C for 5 h/day. The ranges of analytical measurements in the treatment groups were; free acidity (0.12–10.07 %), conjugated dienes (0.47–1.37 %), total polar material with probe (9.00–51.25 %), viscosity (46.27–195.51 cP), turbidity (0.82–1.80 NTU), and smoke point (202.75–274.25 °C). The results indicated that 5 % phytostanol enriched oil was superior in terms of oil stability and sensory quality of the fried dough among all the enriched oils. Samples with 10 % added phytostanols were high in free acidity, conjugated dienes and smoke points. Sterol composition analysis showed that the fried dough absorbed total sterols of 49.9 and 95 g/kg in 5 and 10 % supplemented oils, respectively. Hence, some health benefits could be achieved through consuming products which have been fried in phytostanol supplemented canola oil. Keywords Phytostanol Supplementation Frying Dough Canola oil Health Nutrition Sensory
Introduction Plant sterols, phytosterols, are triterpene compounds found as minor constituents of vegetable oils. There have been B. Aydeniz E. Yılmaz (&) Department of Food Engineering, Faculty of Engineering, C¸anakkale Onsekiz Mart University, 17020 C¸anakkale, Turkey e-mail: [email protected]
many publications on the health promoting effects of phytosterols in the literature [1, 3]. Vegetable oil-based spreads/margarines and food products containing phytosterol mixtures are in demand in the functional foods market. Phytostanols, a fully saturated subgroup of phytosterols, are less abundant in nature than plant sterols. Phytosterols inhibit cholesterol absorption from the intestines and are capable of reducing total and LDL cholesterol. On the other hand, phytostanols have similar function to phytosterols in reducing serum cholesterols and were found to be even more efficient [1–3]. Phytosterols can be oxidized when exposed to air, especially at high temperatures leading to a variety of polar and nonpolar compounds and thereby lose their biological activities [4]. It has been reported that phytosterols with an ethylidene group in their side chain are able to retard polymerization at frying conditions. Contrarily, some phytosterols can easily be oxidized at frying temperatures to oxysterol compounds [5]. Oxidation products of phytosterols could cause health-related problems similar to that of cholesterol. Several studies have been published about the antioxidant and anti-polymerization activiti
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