Effect of frying gram pulses on quality of commercial edible oils
2001
Hussain, S.
The purpose of the project was to check the quality of oils to determine the shelf life of the fried pulses and to determine the physical as well as chemical changes occurred in oils during frying. In this research pulses were fried in refined Habib Super Fry "Fryþo" and "Frytol" by Lever brothers. The pulses fried was cooked, salted, packed and stored at room temperature for sensory evaluation. The physicochemical tests of oil samples indicated that frying time affected the frying oils. The performance of frying time alter 6 and 12 hours on the oil showed that Habib Super "Fry'o" was better than "Frytol" due to less changes in colour. Moreover, it also showed bland flavor whereas increase in peroxide value was less (1.95, 2.34) in Habib Super Fry "Fry'o" as compared to "Frytol" (2.02, 2.62), respectively. Free fatty acid value was increased up to (0.45) in Frytol as compared to Fry'o (0.33). Smoke point was also 259.7 and 254 after 12 hours frying in Fry'o and Frytol, respectively. The pulses fried in Fry'o scored the best marks after 12 hours frying with respect to crispness of the pulses, flavor and taste whereas it scored lower marks in color. However, both the oils showed almost the same pattern of decline yet there was difference in last 10 clays where they showed a different pattern of decline. The pulses fried in Fryþo was acceptable till 40 days due to the attribution like color, acceptable flavor, acceptable smell and good taste. The pulses fried in Frytol gained second position. Overall, Fry'o was found to be better as compared to Frytol for frying purpose due to superior sensory quality and longer, storage stability. So it was concluded that the Fry'o was better than Frytol for the frying of gram pulses.
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Эту запись предоставил National Agricultural Research Centre