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Frying performance of mixtures of palm oil and coconut oil fraction- medium chain triglycerides
Krithika, S. (2007) Frying performance of mixtures of palm oil and coconut oil fraction- medium chain triglycerides. [Student Project Report]
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Abstract
This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.
| Item Type: | Student Project Report |
|---|---|
| Additional Information: | In the present study, medium chain triglycerides containing fractions obtained was from coconut oil through fractionation and blended with palm oil. The medium chain triglycerides obtained from coconut oil retained its flavour that is characteristic of coconut oil. The frying performance and storage stability of this blend was examined using potato chips by frying in coconut oil, palm oil and the blend and stored for four weeks. The oils extracted from the chips was analysed at the end of every one week. Peroxide value, free fatty acids, saponification value, unsaponifiable matter and iodine value was analysed in the oil before and after frying. The fatty acid composition of the oils and the blend were estimated before and after frying as well. The effect of frying on the tocopherol and carotenoid content was also analysed. In the oil extracted from the potato chips were analysed for free fatty acids, peroxide value and percent oil extracted. The results of the study showed that the blend was stable during frying and maintained ‘good’ quality up to 1 month of storage. During the entire period of storage the blend and the fried potato chips appears to have retained the quality. Hence it is suggested that the blend is suitable for deep fat frying and it can be prepared and used without any detrimental affect on its quality during storage. Therefore it may be possible to promote blends of unconventional and conventional oils for consumer benefits. |
| Uncontrolled Keywords: | palm oil coconut oil Medium chain triglycerides frying performance |
| 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: | 29 Nov 2007 07:28 |
| Last Modified: | 28 Dec 2011 09:31 |
| URI: | http://ir.cftri.res.in/id/eprint/1514 |
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