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Development of deep frying edible vegetable oils.

Dr., Nasirullah (2001) Development of deep frying edible vegetable oils. Journal of Food Lipids, 8 (4). 295-304, 13 ref..

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Abstract

Refined soybean and rice bran oils were selected as base oils for preparation of deep frying oils with improved heat stability by adding stearin fractions from nontraditional free seed oils (NTO). Hexane and acetone fractionation of NTO (including sal, mango, mahua and palm oils) was carried out at 5-20C. Chemical and chromatographic parameters were used to fractionate each NTO to obtain olein-rich and stearin-rich fractions. The stearin fractions obtained at 10 and 15C from hexane and acetone were identical and hence mixed together. The stearin fractions obtained from all 4 NTO were incorporated at 10% with conventionally refined (market sample) and physically refined (laboratory sample) soybean and rice bran oils, to obtain frying oils. Heat stability parameters of the oils (free fatty acids (FFA%), peroxide value (PV) and iodine value (IV)), were determined for base oils and frying oils after heating. Both physically and conventionally unfried soybean and rice bran oils with NTO deteriorated on heating as indicated by changes in FFA, IV and PV. However, when base oils were heated alone their deterioration was much faster. Fatty acid composition determined by GC supported the results obtained by chemical means. It is concluded that soybean and rice bran oils with added NTO stearin fractions show improved heat stability compared to their base oils.

Item Type: Article
Uncontrolled Keywords: OILS-VEGETABLE; SOYBEAN-OILS; THERMOPHYSICAL-PROPERTIES; RICE-BRAN-OILS; THERMAL-STABILITY
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 May 2011 05:07
Last Modified: 28 Dec 2011 09:59
URI: http://ir.cftri.com/id/eprint/7609

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