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Development of Health Oil Blends and their Stability Against Heat Deterioration during Frying

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/529/
JLST_01_06
 
Title Development of Health Oil Blends and their Stability Against
Heat Deterioration during Frying
 
Creator Dr., Nasirullah
Baby Latha, R.
Hemavathy, J.
Jeyarani, T.
 
Subject 14 Physical properties
19 Lipids-oils/fats
 
Description Four health oil frying blends, constituting 60%
sunflower (FOB-I), groundnut (FOB-II), mustard (FOBIN)
and palmolein (FOB-IV) as base oils and ricebran,
sesame oils, 20% each, have been mixed homogenized and stabilized for this study. A medium moisture product like potato bajji have been deep fried in these blends at 180-190°C where frying time have increased stepwise totally to 60, 120 and 180 minutes, 60 minutes per cycle, with the gap of seven days each. Three sets of samples i.e. frying oil blend (control), left over oil after frying and oil absorbed by the products were used to determine primary and
secondary oxidation products, generated due to
thermal and autoxidation, and fatty acid composition
to assess the extent of damage caused to PUFA.
Glyceride composition, two dimensional ascending
thin layer chromatography and smoke points have
also been determined for all these samples. Data
reveals that FOB-I was least stable (PV, 0.9 to 29.0;
FFA 0.32 to 0.81) and FOB-IV was most stable (PV,
0.9 to 12.1; FFA 0.32 to 0.37) against heat
deterioration during frying. It has further been
supported by gas-liquid chromatography column
chromatography and thin-layer chromatography.
 
Date 2006
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/529/1/JLST_38%282%29_2006_59-65.pdf
Dr., Nasirullah and Baby Latha, R. and Hemavathy, J. and Jeyarani, T. (2006) Development of Health Oil Blends and their Stability Against Heat Deterioration during Frying. JLST, 38 (2). pp. 59-65.