Status of the bioactive phytoceuticals during deep-fat frying of snack food using nutra-coconut oil.

The present study was carried out to study the
physico-chemical changes that take place in both product
and oil during the deep fat frying of a traditional savoury
snack ‘kodubale’, at 120–160 �C for 120–600 s using
coconut oil (CO) and nutra-coconut oil (NCO). Further,
kinetic studies on moisture loss, oil uptake, color and
degradation of b-carotene, total polyphenol content and
antioxidant activity for kodubale was carried out during
frying as a function of temperature and time. The study
showed that the kinetic coefficients for above parameters
increased with temperature and time and the data obtained
were well fitted with first order kinetic model. The results
also revealed that NCO fried product retained major phenolic
acids due to the presence of antioxidants in the NCO
which was enriched with flaxseed oil concentrate. The fatty
acids profile of oil extracted from products obtained by
frying using NCO was characterized with higher x-3 and
x-6 fatty acids content as compared to same obtained using
CO. However, the breaking strength and sensory characteristics
of CO and NCO fried kodubale was found to have
no significant difference (p\0.05).