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Oil Uptake and Thermal Stability of some Vegetable Oils and Fats during Frying and Heating.

Rekha, B. and Sukumar, Debnath and Lokesh, B. R. and Gopala Krishna, A. G. (2011) Oil Uptake and Thermal Stability of some Vegetable Oils and Fats during Frying and Heating. Journal of Lipid Science and Technology, 43 (2). pp. 56-63.

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Groundnut oil (GNO), coconut oil (CNO) palm oil (PO), rice bran oil (RBO) and ghee (milk fat) differing in fatty acid chain length (short, medium and long), saponification value (177-261) and viscosity (19.3- 28.7 cP), were investigated for changes in thermal stability during deep fat frying of poori, (an Indian fried food) at 180°C as well as during static heating at 120°C. Moisture content and oil uptake of poori determined along with other parameters did not show significant change (15.6-17.5%; 24.0-25.9%) indicating that the oils containing short chain fatty acids with a higher saponification value(250-261) and long chain fatty acids with a lesser saponification value (177- 199) showed almost similar oil uptake (25.5-25.8%, 24-25.9%). Similarly, the static heated oils showed that peroxide value increased with heating period while free fatty acid value did not show much change. Oils containing unsaturated fatty acids showed a higher level of total polar matters although negligible changes were observed in fatty acid composition compared to respective fresh oils.

Item Type: Article
Divisions: Lipid Science and Traditional Foods
Uncontrolled Keywords: Groundnut oil, coconut oil, palm oil, rice bran oil, ghee, fatty acid composition, oil uptake, saponification value, thermal stability, viscosity
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jan 2012 09:22
Last Modified: 06 Jul 2015 07:30
URI: http://ir.cftri.com/id/eprint/10522

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