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Hydrodynamic, thermo-analytical and molecular structural investigations of enzyme interesterified oil and its thermo-oxidative stability by thermogravimetric analysis

Sukumar, Debnath and Raghavarao, K.S.M.S. and Lokesh, B. R. (2011) Hydrodynamic, thermo-analytical and molecular structural investigations of enzyme interesterified oil and its thermo-oxidative stability by thermogravimetric analysis. Journal of Food Engineering, 105. pp. 671-679.

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Abstract

This paper deals with the effect of lipase-catalyzed interesterification of oil on hydrodynamic, thermoanalytical, structural properties and its stability. Interesterification of rice bran oil (RBO) and refined, bleached, deodorized palm olein (RBDPO) blend in 1:1 ratio was carried out at 60 ± 1 �C under stirring for 6 h. Results showed that hydrodynamic property of oils decreased from 3.61 � 10�6 in RBDPO to 2.91 � 10�6 m2 s�1 in enzyme interesterified oil (EI) and heat transfer coefficient increased from 221.0 in RBDPO to 250.7Wm�2 �C�1 in EI over 170–190 �C. Peak melting point of triacylglycerols shifted from 10.36 �C in RBDPO to �4.76 �C in EI. Trisaturated triacylglycerols decreased from 4% in RBDPO to 0.6% in EI. The first step of thermal decomposition started at 190, 212.7 and 238.9 �C for RBDPO, RBO and EI, respectively. Sensory evaluation of poori fried using these oils revealed no significant (p > 0.05) differences in sensory attributes of the fried product.

Item Type: Article
Uncontrolled Keywords: Oil; Viscosity; Heat transfer; DSC Thermogravimetry
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
Divisions: Food Engineering
Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Aug 2011 06:34
Last Modified: 28 Dec 2011 10:27
URI: http://ir.cftri.com/id/eprint/10394

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