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Aflatoxin in Indian peanut oil.

Dwarakanath, C. T. and Sreenivasamurthy, V. and Parpia, H. A. B. (1969) Aflatoxin in Indian peanut oil. Journal of Food Science and Technology (Mysore), 6 (2). 107-109, 6 ref..

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Abstract

Most of the peanut oil produced in India is used in food. The aflatoxin content of unrefined oil varies from 0.02 to 0.26%. Aflatoxin was absent from the samples of refined and hydrogenated peanut oil examined. Half of the aflatoxin in an unrefined oil disappears after 10 min at frying temp. (150 degree C), but the oil would have to be heated to 250 degree C (above the smoke point) to ensure complete removal. Fried wheat flour foodstuffs absorbed aflatoxin in proportion to their absorbtion of frying oil. The tamarind pulp which is added to control frothing during frying has no effect on the aflatoxin content, but a significant reduction is effected by casein or areca nut powder.

Item Type: Article
Uncontrolled Keywords: AFLATOXINS-; Aflatoxins in peanut oil in India; GROUNDNUT-OIL; INDIA-; WHEAT-; Absorption of alfatoxins by wheat flour foods during frying; FLOUR-; FRYING-; Effect of /frying/ on aflatoxin content of groundnut oil; CASEIN-; Effect of /casein/ on aflatoxin content of groundnut oil; BETEL-NUTS; Effect of /areca nut powder/ on aflatoxin content of groundnut oil
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Mar 2010 09:57
Last Modified: 07 May 2012 04:46
URI: http://ir.cftri.com/id/eprint/7329

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