How Does Heat or Frying Process Affect Deterioration of Various Edible Oils in Indian Cooking Conditions and How the Composition of Oils Lead to Peroxide Formation?
Journal Title: International Journal of Applied, Physical and Bio-Chemistry Research (IJAPBCR) - Year 2017, Vol 7, Issue 5
Abstract
This investigation aims at finding to what extent does heat affect the deterioration of cooking oils used in Indian cooking conditions and to what effect does their composition have on peroxide formation? The current project studies the impact of Indian frying conditions with respect to various commercially available edible oils. The smoking point and peroxide value of five Indian edible oils in frying conditions; namely, Rice Bran Oil, Blend of Rice Bran and Safflower Oil, Cow Ghee, Safflower Oil and Olive Oils were estimated. Five samples of each brand were purchased from retail outlets in Mumbai. The Smoke point values of fresh unheated refined edible oil were Rice bran Oil 2600C, Safflower oil 2230C, Olive oil 1970C, Cow’s ghee 170 0C and blend of rice bran oil and safflower oil was 270 0C. The value of Peroxide is measured by standard AOCS Official Method Cd 8-53 (2003). The peroxide value of fresh Rice bran oil was 1.6, Safflower oil is 1.9, Olive oil is 2.1, Cow’s ghee is 0.6 and Rice-bran oil and Safflower blend (70:30) is 1.3. Heating and frying multiple times clearly increased peroxide values of them. It was concluded that high temperature cooking like that in Indian cooking need edible oils with a low smoke point. This study clearly showed the thermo labile nature of Indian cooking conditions and need to blend edible oils for stability. Research Question To what extent does heat affect the deterioration of cooking oils used in Indian cooking conditions and to what extent does their composition have an effect on peroxide formation?
Authors and Affiliations
Aakash Varma, Kamlesh Singh
Keywords
Related Articles
- EP ID EP244452
- DOI -
- Views 92
- Downloads 0
DC ELECTRICAL CONDUCTIVITY OF IODINE DOPED TETRAPYRAZINO VANADYL OXIDE
Tetrapyrazinoporphrazine Venadyl oxide complex was synthesized. A thin surface film from the complex was casted on glass substrate, and its dc electrical conductivity was measured. The film was then doped with an iodine...
GC-MS Analysis of Phytochemical Constituents in Vitis Vinifera and Hylocereus Undatus
A diet rich in natural antioxidants appears to be inversely associated with degenerative chronic diseases, such as cardiovascular disease, cancer, obesity, and diabetes, as well as with the prevention of general inflamma...
Uv Absorption Processes in the Debye Sphere by Interaction Plasma – Metal on the Surface of Plant Tissue Eugenia Uniflora
Using an electro dynamics quantum model of near field, the aim of this work is to prove the existence of radiation in the UV band, caused by the interaction of electromagnetic field distribution not neutral, high frequen...
A Scientometric Study on the Journal Rubber Chemistry and Technology: 2005 -2014
Scientometric analysis of 436 articles, published in “Rubber Chemistry and Technology” has carried out. Ten volumes of the journal, containing 45 issues from 2005-2014, has been taken into consideration in the present st...
ENRICHMENT OF NUTRITIONAL QUALITY OF YOGHURT BY INCORPORATING SOYA PROTEIN ISOLATES AND WHEY PROTEIN CONCENTRATES
Soy protein, an important component of soybeans, provides an abundant source of dietary protein. Among the plant proteins, soy protein is considered as a complete protein containing ample amounts of all the essential ami...