Frying Performance Of Processed Rice Bran Oils

Gopala Krishna, A. G. and Sakina, Khatoon and Baby Latha, R. (2004) Frying Performance Of Processed Rice Bran Oils. Journal of Food Lipids, 12 (1). pp. 1-11.

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Abstract

<p align="justify">Processed rice bran oils (RBOs) – refined chemically (cRBO) and physically (pRBO) – were studied for frying performance compared to sunflower oil. Their physicochemical differences showed in appearance, color and oryzanol content, partial acylglycerols and unsaponifiable matter. Bhujia was prepared in sunflower and RBOs and their frying performance measured in the oil from the bhujia. Oils after frying had deeper color (23.9–137.5% increase) and higher peroxide (101.4–274.3% increase) and free fatty acid values (4.7 to +27.3% change) compared to the starting oils, but the RBOs studied showed lesser changes compared to the control. Oil in the bhujia was slightly lower (7.9%) for a low-oryzanol cRBO while it was slightly higher (+7.0%) for a high-oryzanol pRBO. Both showed mild foaming compared to the control sunflower oil while retaining oryzanol in the oil and bhujia during frying (when partial acylglycerols caused some foaming). The bhujia retained the RBO’s healthy oryzanol.</p>

Item Type:	Article
Uncontrolled Keywords:	rice bran oils frying performance
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	02 Dec 2005
Last Modified:	04 May 2012 10:46
URI:	http://ir.cftri.res.in/id/eprint/237

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