We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Quality changes in trans and trans free fats/oils and products during frying.
- Authors
Rani, Andrali K. Sandhya; Reddy, Sunkireddy Yella; Chetana, Ramakrishna
- Abstract
The physico-chemical changes occurring during simulated frying conditions at 180 °C for 24 h in trans free speciality fat, trans rich vanaspati and PUFA rich sunflower oil were evaluated. The samples became darker, the polar components and viscosity increased as the time of heating increased. The oxidative stability as determined by peroxide, anisidine values and TOTOX number, increased, whereas the total unsaturated fatty acids and iodine value decreased with time of heating in all the samples. The trans free speciality fat was as stable as vanaspati showing similar quality parameters, while sunflower oil showed a higher degree of deterioration. The layered fat used for traditional products such as Chiroti dough consisted 14% trans fatty acids (TFA), which was reduced to 4–7%, and correspondingly 18:2 was increased in the product upon frying in sunflower oil. Accordingly, trans fatty acids increased in the medium from 0 to 7.5%. Chiroti when fried in vanaspati with TFA 18%, their content in both products (16%) and in medium (17%) remained similar.
- Subjects
TRANS fatty acids; FRYING; CHEMICAL reactions; VANASPATI; SUNFLOWER seed oil
- Publication
European Food Research & Technology, 2010, Vol 230, Issue 6, p803
- ISSN
1438-2377
- Publication type
Article
- DOI
10.1007/s00217-010-1225-7