M.A. Thesis:

Evaluation of thermal stability of combined formulation from sesame oil and palm olein compared to commercial frying oils

The research was Bazarkhrydary sesame oil and then extract it, using manual press physicochemical properties include refractive index, specific gravity, oxidative properties Acid index, peroxide index, iodine index, thermal stability (rancimat devices) and fatty acids profile (Badstgah GC) oil was determined by reference. Then mix the oil oxidative stability compared with control (frying oil) to test the oven (temperature 65 ° C for 4 days) was evaluated. Other parameters included during the induction period, TBA and acidity index, peroxide index at 0, 24, 48, 72 hours. According to the statistical results, demonstrated that functional oil formulation using sesame and palm oil can provide the right products with the right quality and stability. So that monitoring changes; index of acidity, peroxide value, TBA and during the induction period indicated formulations produced (75% Palm + 25% sesame) compared with sesame oil base and pure oil frying from stable and qualitative characteristics are good. Key words: chemical and physical properties, sesame oil, functional oils

Keywords: