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Kerala Veterinary and Animal Sciences University, Wayanad

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Author: ALEENA. K. S. × End date: 2023 × Thesis Type: M.Tech. ×
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    ThesisItemOpen Access
    EXTENT OF DEGRADATION OF GHEE ON REPEATED USE AS COOKING MEDIUM
    (COLLEGE OF DAIRY SCIENCE AND TECHNOLOGY MANNUTHY, THRISSUR, 2022-03-04) ALEENA. K. S.; Divya M. P
    The high temperature cooking process creates a series of complex chemical reactions in oil and affects the sensory as well as functional properties of foods and the oil. The reuse and repeated heating of cooking oil results in oil deterioration leading to adverse health effects. There is shortage of Indian studies high- lighting the extent of degradation of cooking oils especially ghee on repeated use as cooking medium. The aim of the present project was to check the extent of thermal degradation in ghee over other edible oils on repeated use as cooking medium. Coconut oil and sunflower oil were selected for comparison with ghee, due to their popularity in Kerala cuisine. The oils were subjected to two types of treatments in which, influence of high temperature as well as time was studied and it was found that heating at constant temperature for long time (180°C for 6 hours) caused more oil quality deterioration compared to high temperature heating (300°C). Compared to ghee and sunflower oil, coconut oil had highest stability against oxidation. Paneer was fried in different cooking oils as well as Ghee. The frying process was repeated with same sample of oils and ghee, and samples after each frying were analysed to study the interactions occurred during frying processes. Ghee and sunflower oil had least interaction with food upon repeated heating. Smoke point of all the selected oils and ghee was determined to analyse the suitability for high temperature cooking and deep fat frying. The safe extent of repeated usage of ghee and other cooking oils were determined by analysing the fatty acid composition (GC-MS), Total polar compounds (ATR- FTIR and Testo 270) and oxidation products (Fluorescence spectroscopy). It was recommended that up to 4 repeated heating, coconut oil, sunflower oil and ghee are safe for consumption.