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Changes in repeatedly heated oils during deep fat frying.

Dr., Nasirullah and Saramandal, C. V. and Gopalakrishna, A. G. (1998) Changes in repeatedly heated oils during deep fat frying. The Journal of the Oil Technologists' Association of India, 30 (1). pp. 10-13.

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To assess the stability of oils during repeated frying, refined groundnut oil, raw groundnut oil, and refined groundnut oil blended with raw sesame oil in the ratio 3 : 1 v/v which were used for deep frying at regular intervals were investigated. The oils were examined for % triglycerides, % diand mono-glycerides, % free fatty acids. UV spectrum of triglycerides, diglycerides and mono-glycerides at a regular intervals. Glyceride composition revealed that as frying progressed, degradation of triglycerides increased. The values for triglycerides for samples A, B and C were found to be between 93.0 to 79.1, 93.2 to 79.6 and 93.0 to 80% respectively. Effect of natural antioxidants like tocopherols and sesamol present in groundnut oil and sesame oil have been studied. No significant change in free fatty acids content was noticed. Ultra violet spectrum of triglycerides and mixture of diglycerides and monoglycerides have shown a strong absorption at 242 nm and a weak absorption at 270 nm indicating the likely presence of conjugated ene-one system generated after deep frying. Incorporation of sesame oil in refined groundnut oil retarted the progress of oxidation.

Item Type: Article
Uncontrolled Keywords: Stability of frying fats, Glyceride composition, Repeated heating of edible oils and Deep frying
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: 20 Feb 2012 10:54
Last Modified: 20 Feb 2012 10:54
URI: http://ir.cftri.com/id/eprint/3336

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