Effect of Processing on Quality and Stability of Trans and Trans Free Fat

Sandhya Rani, A.K. (2009) Effect of Processing on Quality and Stability of Trans and Trans Free Fat. [Student Project Report]

PDF 624-09.pdf Restricted to Repository staff only Download (1MB)

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:	The stability of low trans speciality fat was studied by continuously heating at frying temperature 180C for 24 hr and compared with trans containing vanaspati and PUFA rich sunflower oil. The samples were evaluated after every 2hrs of heating. The indices used for evaluation of quality changes in fats and oil were PV, p-AV, FFA, totox value, polar components, iodine value, colour, viscosity, fatty acid composition. Oil after frying for 24 hrs showed darker colour , pv and p-av increased with the increasing frying time , the total oxidative changes in fats and oils i.e. totox value increased from 2.8 to 53.1 in speciality fat, 2.3 to 50.6 in vanaspati and 8.04 to 79.8 in case of sunflower oil, Decrease in unsaturated fatty acids, marginal change in ffa , increase in polar components and viscosity are observed on increasing time of heating in all the fats and oil. Increase in 16:0 and formation of traces of trans fat on heating for 24 hrs was also observed. The results indicated that the low trans speciality fat is as stable as vanaspati under these conditions. The deterioration of sunflower oil was found to be more compared to other two fats. This is mainly due to differences in the fatty acid composition. Sunflower oil contains higher content of PUFA and is more susceptible to oxidation when compared to speciality fat. 1 The fatty acid exchange between food product and the oil medium was studied by taking two products (chiroti and jamun) in which vanaspati with high trans is added for dough preparation and fried in PUFA rich sunflower oil. It was observed random type of distribution of fatty acids occurred between product and frying medium. The trans content in chiroti decreased with increase in PUFA was observed on frying in PUFA rich sunflower oil. Similarly, trans fat is transferred to the medium. Similar results were observed with jamun. Chiroti after frying for 3rd time in the same oil there was an equilibrium attained in trans fat content in the product and in the frying medium. However, when Chiroti fried in vanaspati rich in trans fatty acids, the trans content remained same in the product and in the medium, These results therefore revealed that the product like Chiroti could be fried in PUFA rich oils to reduce trans fatty acid content in the product. Low trans speciality fat prepared from palm oil is as stable as vanaspati and could be used in place of vanaspati for most applications.
Uncontrolled Keywords:	Low trans speciality fat, frying performance, total oxidative changes, pv–peroxide value, p-av –anisidine value, ffa-free fatty acid.
Subjects:	600 Technology > 08 Food technology > 05 Processing and Engineering 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	01 Dec 2009 07:11
Last Modified:	28 Dec 2011 10:12
URI:	http://ir.cftri.res.in/id/eprint/9295

Actions (login required)

View Item