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Study on Frying of Poori using Coconut Oil Blends

Manasa, K. S. (2009) Study on Frying of Poori using Coconut Oil Blends. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Coconut oil (CNO), Ground nut oil (GNO), Refined Groundnut oil (RGNO), Refined Coconut oil (RCNO) and their blends were used for poori frying. The foaming properties of these oils and their blends during frying were studied. The individual oils when used for frying did not foam. But their blends when used for frying showed foam. To reduce the foaming, different frying temperatures, antifoaming agent and interesterification reaction were used. Average foam height and average foam duration reduced with the decrease in frying temperatures in the order of 1800C>1600C>1400C. Average foam height and average foam duration drastically reduced by the addition of Antifoaming agent to a level of 100ppm. Foam completely disappeared during frying with interesterified coconut oil blends. The interesterified coconut oil blends behaved as normal frying oils and did not show any signs of foaming during frying. Less fat absorption was observed in poories fried with CNO:GNO::50:50 blend as compared to RCNO:GNO::20:80 blend. Moisture loss was more in poories fried with RCNO:GNO::20:80 blend as compared to CNO:GNO::50:50 blend.
Uncontrolled Keywords: coconut oil blends poori 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: 30 Sep 2009 10:15
Last Modified: 28 Dec 2011 10:12
URI: http://ir.cftri.com/id/eprint/9239

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