Deep frying-assessment of physico-chemical characteristics of canola oil against canola oil/corn oil blend
2002
Naveed, S.
Frying is a popular method of food preparation that makes the food tasty and appetizing. Deep fat frying is one of he most commonly used procedure for the manufacture and preparation of umber of thermal and oxidative changes take place which degrade the fat/oil making it dark in colour and even toxic to health. The present study was undertaken to evaluate the assessment of physico-chemical characteristics of canola oil against canola oil/corn oil blend, during potato chips frying. The oil sample were analyzed for iodine value, acid value, FFA, Rancidity, p-Anisidine value, peroxide value. Physical characteristics refractive index, specific gravity, colour; viscosity were also checked. The oil samples were given heat treatment at 180 plus minus 10 degree C four ,hours of four days. During the frying samples were draw each morning after the oil had cooled overnight and before these were measured and replenished with fresh oil. The zero hour time only samples were also taken. These samples were analyzed for the above parameters. The results depicted that specific gravity, refractive index viscosity, colour, p-Anisidine value, rancidity, peroxide value, acid value, and FFA of canola oil and blend increased while iodine value for all samples decreased with increasing time period of frying. The above results indicated that canola oil is better for deep frying as compared to the blend of canola oil/corn oil.
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