Studies on Physico-Chemical Properties of Fried Oils

Ramnarayan, K. (2010) Studies on Physico-Chemical Properties of Fried Oils. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	The present work deals with effect of frying cycles on physico-chemical quality of refined, bleached, deodorized, palm olein (RBDPO) during deep-fat frying of potato slice at 180°C for 5 min. The frying was carried out in continuous mode and repeated for 6 consecutive frying cycles. Physical (colour, viscosity) and chemical (free fatty acid value, peroxide value, and total polar materials content) properties of RBDPO were studied. Results showed that the physical properties such as the viscosity increased (42.2-45.6 mPas). The lightness decreased and again after 5th frying it increased. The redness increased upto 5th frying cycle and then decreased. The yellowness decreased gradually. The free fatty acid content (0.15 to 0.33%) and peroxide (1.63 to 5.13 meqO2/kg) value increased significantly (p<0.05). However, despite above changes in physical and chemical properties, the oil can be used for further frying till its total polar material reached to 25%. (The International Standard)
Uncontrolled Keywords:	Deep Fat Frying, Frying oils, Peroxide value, Triglycerides, Free Fatty Acids.
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	13 Aug 2010 10:48
Last Modified:	28 Dec 2011 10:17
URI:	http://ir.cftri.res.in/id/eprint/9624

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