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Quality of lipids of Indian deep fat fried food products.

Sulthana, S. N. and Sen, D. P. (1990) Quality of lipids of Indian deep fat fried food products. Fett Wissenschaft Technologie, 92 (5). pp. 206-212.

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Abstract

Indian deep fat fried products were prepared in the laboratory with heat-abused groundnut oil or collected from commercial establishments along with corresponding frying oils. Quality of lipid extracted from different products or that of frying oils was assessed with different methods. The study indicates that the quality of the lipid or the fat of a deep fat fried product is governed by the quality of its frying oil. The study shows the significance of moisture content of a product in determining the quality of lipid picked up by it from frying oil. When the moisture content of a product is high (45% or more), the quality of its lipid is lower than that of its frying oil. When the moisture content is low (10% or less), the reverse is true. Difference between total lipid and crude fat of a product calculated on a moisture-free basis is more pronounced in products with high moisture content compared with those with low moisture content. Products with low moisture content have relatively higher percentage and those with high moisture content have lower percentage of "bound" lipid.

Item Type: Article
Uncontrolled Keywords: Food-products; lipids-; frying-
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Mar 2018 06:05
Last Modified: 02 Mar 2018 06:05
URI: http://ir.cftri.com/id/eprint/6541

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