Narasimhamurthy, K. and Raina, P. L. (1998) Studies on the physico-chemical characteristics of some vegetable oils during heating and frying. Journal of Food Science and Technology, 35 (5). 432-434, 24 ref..
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Abstract
Changes in the physico-chemical characteristics of oils during heating and frying were studied in respect of groundnut,
sesame and coconut oils (heating at 180ºC for 72 h and frying under laboratory conditions). The results indicated relatively
greater alterations in heated oils compared to fried oils. Peroxide value, thiobarbituric acid value, iodine value, conjugated
dienoic acid and free fatty acids showed significant changes in heated oils compared to fried oils. The fatty acid analysis
showed significant increases in the levels of 16:0, 18:0 and 18:1 and a decrease in the level of 18:2 in both heated
and fried oils.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | FRYING-; GROUNDNUT-OILS; HEATING-; OILS-VEGETABLE; PHYSICAL-PROPERTIES; COCONUT-OILS; PHYSICOCHEMICAL-PROPERTIES; SESAME-OILS |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 19 Lipids-oils/fats |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 24 Feb 2012 06:04 |
| Last Modified: | 24 Feb 2012 06:04 |
| URI: | http://ir.cftri.res.in/id/eprint/7750 |
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