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Studies on the physico-chemical characteristics of some vegetable oils during heating and frying.

Narasimhamurthy, K. and Raina, P. L. (1998) Studies on the physico-chemical characteristics of some vegetable oils during heating and frying. Journal of Food Science and Technology, 35 (5). 432-434, 24 ref..

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Abstract

Changes in the physico-chemical characteristics of oils during heating and frying were studied in respect of groundnut, sesame and coconut oils (heating at 180ºC for 72 h and frying under laboratory conditions). The results indicated relatively greater alterations in heated oils compared to fried oils. Peroxide value, thiobarbituric acid value, iodine value, conjugated dienoic acid and free fatty acids showed significant changes in heated oils compared to fried oils. The fatty acid analysis showed significant increases in the levels of 16:0, 18:0 and 18:1 and a decrease in the level of 18:2 in both heated and fried oils.

Item Type: Article
Uncontrolled Keywords: FRYING-; GROUNDNUT-OILS; HEATING-; OILS-VEGETABLE; PHYSICAL-PROPERTIES; COCONUT-OILS; PHYSICOCHEMICAL-PROPERTIES; SESAME-OILS
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Feb 2012 06:04
Last Modified: 24 Feb 2012 06:04
URI: http://ir.cftri.com/id/eprint/7750

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