Development of Health Oil Blends and their Stability Against Heat Deterioration during Frying

Dr., Nasirullah and Baby Latha, R. and Hemavathy, J. and Jeyarani, T. (2006) Development of Health Oil Blends and their Stability Against Heat Deterioration during Frying. JLST, 38 (2). pp. 59-65.

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Abstract

Four health oil frying blends, constituting 60% sunflower (FOB-I), groundnut (FOB-II), mustard (FOBIN) and palmolein (FOB-IV) as base oils and ricebran, sesame oils, 20% each, have been mixed homogenized and stabilized for this study. A medium moisture product like potato bajji have been deep fried in these blends at 180-190°C where frying time have increased stepwise totally to 60, 120 and 180 minutes, 60 minutes per cycle, with the gap of seven days each. Three sets of samples i.e. frying oil blend (control), left over oil after frying and oil absorbed by the products were used to determine primary and secondary oxidation products, generated due to thermal and autoxidation, and fatty acid composition to assess the extent of damage caused to PUFA. Glyceride composition, two dimensional ascending thin layer chromatography and smoke points have also been determined for all these samples. Data reveals that FOB-I was least stable (PV, 0.9 to 29.0; FFA 0.32 to 0.81) and FOB-IV was most stable (PV, 0.9 to 12.1; FFA 0.32 to 0.37) against heat deterioration during frying. It has further been supported by gas-liquid chromatography column chromatography and thin-layer chromatography.

Item Type:	Article
Uncontrolled Keywords:	Mustard oil, palmolein, rice bran oil, sesame oil, frying blends, heat stability, autoxidation.
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:	21 Mar 2007
Last Modified:	22 Jun 2012 06:25
URI:	http://ir.cftri.res.in/id/eprint/529

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