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Study on oxidative stability of deep fat fried food in Canola oil blended with medium chain triglyceride.

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Title Study on oxidative stability of deep fat fried food in Canola oil blended with medium chain triglyceride.
 
Creator Jadhav, Harsh B
Waghmare, Jyotsna
Annapure, Uday
 
Subject Canola Oil
Deep fat frying
Free fatty acid
Medium Chain triglycerides
Peroxide Value
Potato slices
 
Description 95-98
In the present study potatoslices are deep fried in Canola oil blended with medium chain triglycerides. The oxidative
stability of deep-fried Potato slices is evaluated during their storage in dark. The potato slices were deep fried for 5 min in
hot oil blend of Canola Oil and MCT at the ratio of 90:10, 70:30, 50:50 and 40:60. The fried potato Slices were stored in a
glass container at room temperature in a dark place. The deep-fried potato slices were stored for 20 days in dark. The
oxidative stability was evaluated by estimation of peroxide value and formation of free fatty acid. The study revealed that
the peroxide value was less for following two blends i.e., 50:50 and 40:60 of Canola oil and MCT and the peroxide value
showed increased value for 90:10 and 70:30 blend of Canola oil: MCT. The left-over oil after frying was also evaluated for
its quality by checking percentage of free fatty acids formed in it. The quality of oil containing less MCT degraded quickly
as compared to blend containing high MCT.
 
Date 2022-04-25T09:50:15Z
2022-04-25T09:50:15Z
2022-01
 
Type Article
 
Identifier 0975-0991 (Online); 0971-457X (Print)
http://nopr.niscair.res.in/handle/123456789/59571
 
Language en
 
Publisher NIScPR-CSIR, India
 
Source IJCT Vol.29(1) [January 2022]