Deep frying-assessment on physico-chemical characteristics of canola oil against canola oil/soybean oil blend
2002
Ayyub, S.
Deep fat frying is one of the most commonly used method of manufacturing the foods. During deep fat frying, oil/fat is continuously and repeatedly heated at elevated temperature in the presence of air, light, moisture and other food components. Due to heating treatment thermal and oxidative changes take place which degrade the fat/oil. Thus the oil becomes dark in colour and even toxic to health due to above mentioned changes in fat/oil. The present study was undertaken for the assessment of physico- chemical characteristics of canola oil against canola oil/soybean oil blend. The oil sampled were analyzed for refractive index, viscosity, specific gravity, colour, peroxide value, iodine value, rancidity, P. Anisidine value, free fatty acid and acid value. The oil samples were given heat treatment at 180 plus minus 10 degree C for four hours of four days. During frying the sample were drawn each morning after the oil had cooled overnight and before these were measured and replenished with fresh oil. The original 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 free fatty acid 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/soybean oil.
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