Stable Trans Free Vegetable Oil Blend for Deep Fat Frying.

Rekha, B. and Gopala Krishna, A. G. (2012) Stable Trans Free Vegetable Oil Blend for Deep Fat Frying. Journal of Lipid Science and Technology, 44 (3). pp. 86-91.

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Abstract

Investigation was carried out to develop a stable trans-free vegetable oil blend for deep fat frying at household level. For this purpose common vegetable oils such as Groundnut Oil (GNO) and Coconut Oil (CNO) were used and blends were prepared. For comparison, vanaspati (hydrogenated fat) which has significant amount of trans fatty acids was also used. Poori (Indian traditional food) was fried with the blends and parent oils and the changes in characteristics were studied. As expected, blending altered fatty acid composition, color, Iodine Value (IV). The tocopherol content of the blends decreased with increase in CNO content of the starting oil blends. During frying, moisture content decreased and fat uptake increased significantly (P < 0.05) compared to GNO and CNO. Color and PV increased significantly, while tocopherol contents of leftover oils after frying poori decreased significantly (P < 0.05) with increase in CNO content in blends. Free fatty acid contents (FFA), IV and fatty acid composition changed slightly. Blends containing CNO (50%) had low PV and desirable low color, stable level of PUFA, which was found to be better, suited for frying than 100% GNO.

Item Type:	Article
Uncontrolled Keywords:	Deep fat frying, stability, trans-free vegetable oil blends.
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	06 May 2014 06:31
Last Modified:	06 May 2014 06:31
URI:	http://ir.cftri.res.in/id/eprint/11549

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