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Comparative studies on physical properties of vegetable oils and their blends after frying.

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Relation http://ir.cftri.com/3566/
 
Title Comparative studies on physical properties of vegetable oils and their blends after frying.
 
Creator Susheelamma, N. S.
Asha, M. R.
Ravi, R.
Vasanth Kumar, A. K.
 
Subject 14 Physical properties
19 Lipids-oils/fats
 
Description Physical properties of 6 commonly used vegetable oils (sunflower, soybean, groundnut, sesame, mustard and coconut oils) and 3 blends consisting of 3 of these oils in each blend were studied after 3 successive fryings of poories (fried snack made from flattened dough of refined wheat flour). Changes in viscosity, CIE trans-reflectance colour and related parameters, UV-visible spectra and UV-spectra of oil samples in solvent system (chloroform:methanol; 2:1, v/v) were studied. Viscosity and colour of the oils changed to a much higher extent after the 1st frying than after subsequent fryings. Hue angle followed a similar trend. Changes in UV-spectra in the solvent system indicated an increase in formation of conjugated compounds after successive fryings. Peroxide values also increased after frying. Principal component analysis plots of the data indicated that among the oils examined, groundnut oil and soybean oil in combination with other oils were preferred for frying. Use of small amounts of unrefined oils (filtered) such as mustard oil or sesame oil which have a high content of natural antioxidants was beneficial, as formation of conjugated compounds and increase in peroxide value was minimized after successive frying using blended oils.
 
Date 2002
 
Type Article
NonPeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/3566/1/J_Food_Lipids_2002_9_4_259-276.pdf
Susheelamma, N. S. and Asha, M. R. and Ravi, R. and Vasanth Kumar, A. K. (2002) Comparative studies on physical properties of vegetable oils and their blends after frying. Journal of Food Lipids, 9 (4). 259-276, 21 ref..