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Thermal degradation of groundnut oil during continuous and intermittent frying.

Amit, K. Das and Baby Latha, R. and Pavithra, A. S. and Sakina, Khatoon (2013) Thermal degradation of groundnut oil during continuous and intermittent frying. Journal of Food Science and Technology, 50 (6). pp. 1186-1192. ISSN 0022-1155

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The quality of refined groundnut oil, as affected by frying Poori, was assessed with respect to two types of frying operations viz., continuous frying and intermittent frying. Continuous frying was carried out consistently for 8 h, whereas intermittent frying was performed for 2 h everyday for 4 days for a total of 8 frying hours. The purpose of the study was to compare the level of deterioration that occurred during the two operations. Among the parameters studied, peroxide value (11.3±0.26 meqO2/kg), anisidine value (172.4±2.71), diene value (1.57±0.095), oxidized fatty acid (2.6±0.17%) and viscosity (103.8±2.5 mPa s−1), were found to be higher after 8 h due to intermittent frying. The corresponding values 4.9±0.15, 133.3±0.49, 0.811±0.04, 0.38±0.023 and 81.8±2.02 were observed in continuous frying. Parameters such as iodine value, unsaturated fatty acids, saponification value and smoke point decreased significantly (P<0.5) due to intermittent frying. Results showed that intermittent frying caused more quality degradation to GNO than continuous frying.

Item Type: Article
Uncontrolled Keywords: Continuous frying Intermittent frying Quality Oxidation Hydrolysis
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Nov 2013 04:24
Last Modified: 18 Nov 2016 08:25
URI: http://ir.cftri.com/id/eprint/11304

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