Effect of frying cycles on physical, chemical and heat transfer quality of rice bran oil during deep-fat frying of poori: An Indian traditional fried food.

Sukumar, Debnath and Rastogi, Navin K. and Gopalakrishna, A. G. and Lokesh, B. R. (2012) Effect of frying cycles on physical, chemical and heat transfer quality of rice bran oil during deep-fat frying of poori: An Indian traditional fried food. Food and Bioproducts Processing, 90 (C2). pp. 249-256.

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Abstract

The present work deals with the effect of frying cycles on physical, chemical and heat transfer quality of rice bran oil (RBO) during the preparation of poori (an Indian traditional fried food) by deep-fat frying. The frying was carried out in intermittent mode (5 batches each for 3 min in a day without any time lag) and repeated for 6 frying cycles. Result indicated that in first two cycles, free fatty acid content, peroxide value and total polar materials increased, while radical scavenging activity decreased. Further increase in frying cycles did not result in any significant changes in these parameters (p > 0.05). Similar trends were observed for these parameters in case of heating. Relative amounts of total saturated fatty acids increased due to marginal decrease in total unsaturated fatty acids content during frying cycles, however, no significant change was observed during heating. The convective heat transfer coefficient was found to decrease with an increase in frying cycle due to increase in kinematic viscosity of RBO for every frying or cycles. Despite the marginal changes in physical and chemical properties, there was no significant difference (p > 0.05) in the sensory characteristics of poori prepared in oil subjected to different cycles of frying.

Item Type:	Article
Uncontrolled Keywords:	Rice bran oil; Deep-fat frying; Heat transfer coefficient; Viscosity; Poori
Subjects:	600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Food Engineering Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	22 Aug 2011 06:17
Last Modified:	08 Mar 2013 04:50
URI:	http://ir.cftri.res.in/id/eprint/10450

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