Quality changes in trans and trans free fats/oils and products during frying

Sandhya Rani, A.K. and Yella Reddy, S. and Chetana, R. (2010) Quality changes in trans and trans free fats/oils and products during frying. European Food Research and Technology.

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Abstract

The physico-chemical changes occurring during simulated frying conditions at 180 °C for 24 h in trans free speciality fat, trans rich vanaspati and PUFA rich sun- Xower oil were evaluated. The samples became darker, the polar components and viscosity increased as the time of heating increased. The oxidative stability as determined by peroxide, anisidine values and TOTOX number, increased, whereas the total unsaturated fatty acids and iodine value decreased with time of heating in all the samples. The trans free speciality fat was as stable as vanaspati showing similar quality parameters, while sunflower oil showed a higher degree of deterioration. The layered fat used for traditional products such as Chiroti dough consisted 14% trans fatty acids (TFA), which was reduced to 4–7%, and correspondingly 18:2 was increased in the product upon frying in sun- Xower oil. Accordingly, trans fatty acids increased in the medium from 0 to 7.5%. Chiroti when fried in vanaspati with TFA 18%, their content in both products (16%) and in medium (17%) remained similar.

Item Type:	Article
Uncontrolled Keywords:	Trans fat · Vanaspati · Frying · Stability · Quality changes
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 Feb 2010 11:16
Last Modified:	03 Jul 2015 07:13
URI:	http://ir.cftri.res.in/id/eprint/9344

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