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Physical, Chemical and Biological Characteristics of Rice Bran Oil During Heating and Reheating Cycles.
Baby Latha, R. (2014) Physical, Chemical and Biological Characteristics of Rice Bran Oil During Heating and Reheating Cycles. PhD thesis, University of Mysore.
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Baby Latha R Ph.D. Thesis.pdf - Submitted Version Restricted to Repository staff only Download (4MB) |
Abstract
Fats and oils are an integral part of our daily diet as they provide energy, essential fatty acids and vitamins A, D, E and K. They protect body organs, keep us warm, and assist in absorption of nutrients as well as help in hormone production. In India many edible vegetable oils namely, sunflower, groundnut, safflower, mustard and sesame oils are used for cooking /frying. Rice bran oil (RBO) is being extensively used in Asian countries such as Japan, Korea, China, Taiwan and Thailand. In recent years in India RBO, because of its nutraceutical value and nutritional profile, is gaining popularity as a cooking medium. Frying is a unique processing operation in the preparation of many snack products. During frying, the oil undergoes a series of chemical transformations like oxidation, hydrolysis and polymerization. Extensive research work has been done on the chemical changes occurring during deep fat frying, very few attempts have been made to relate the stability of the oil to nature of the food product being fried. The present investigation encompasses a systematic study on changes in RBO during frying. Effect on, nature of food being fried on oil stability, monitoring of natural antioxidants during deep fat frying and biological effects of the fried oil.
| Item Type: | Thesis (PhD) |
|---|---|
| Uncontrolled Keywords: | rice bran oil, Frying, chemical transformations, nature of food, oil stability |
| Subjects: | 600 Technology > 08 Food technology > 19 Lipids-oils/fats |
| Divisions: | Lipid Science and Traditional Foods |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 06 Nov 2015 05:26 |
| Last Modified: | 06 Nov 2015 05:26 |
| URI: | http://ir.cftri.res.in/id/eprint/11925 |
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