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Effect of Deep Frying on the Oil Quality with Special Reference to Natural Antioxidant Content

Afia, Misbah (2010) Effect of Deep Frying on the Oil Quality with Special Reference to Natural Antioxidant Content. [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: Fats and oils act as a heat transfer medium, and also become a component of the food. Because of this dual function, the oil must meet a number of requirements. It must have good thermal and oxidative stability. It must also have good flavor, good shelf life and acceptable cost. Finally, it must have consumer appeal. Another component of fats and oils is the unsaponifiable fraction (unsap), which contains the antioxidants and micro nutrients of the oil. A study was undetaken to access the effect of frying temperature on the stability of sunflower oil and also to check the retention of natural antioxidants present there in. Sunflower oil is premium oil because of its light color, bland flavor, high smoke point and good nutritional quality. Sunflower oil is expressed in expellers. It has been observed that the unsaturated fatty acid like oleic acid and linoleic acid were affected during the course of frying as they were marginally decreased. The oxidation products like primary and secondary oxidative products were formed but upto moderate extent. Trans fatty acid were also generated but in traces. The free fatty acid content is normally low. It has higher iodine value due to higher unsaturation. The unsaponifiable content is lower which contains some phosphotides and mucilaginous materials. Sunflower oil is an excellent salad oil rich in unsaturated fatty acids. Hence, at the end of the study the Sunflower oil was found to be fit for consumption.
Uncontrolled Keywords: natural antioxidants; Sunflower oil; deep 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: 12 Aug 2010 10:06
Last Modified: 28 Dec 2011 10:17
URI: http://ir.cftri.com/id/eprint/9613

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