QUALITATIVE AND QUANTITATIVE CHANGES OF FATS AFTER DEEP-FAT-FRYING OF THE TRADITIONAL PRODUCTS
Loading...
Date
2001-08-10
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE
Abstract
The investigation on qualitative and quantitative parameters of different
types of fats were analysed after deep-fat-frying the traditional products for consecutive
five times. Groundnut, safflower and sunflower oils were selected for the study based
on the survey. Pajm oil was selected, since it was distributed in public distribution
service. A blend of sunflower and groundnut oils in 50 : 50 proportion was selected
based on smoking point. The four products (pwne, jowarvada, kandabajji and urdvada)
were also selected based on the survey, prepared from cereals and pulses. The qualitative
parameters viz., acjd, peroxide and iodine values and the quantitative parameters viz.,
absorption of oil, viscosity were analysed.
The results revealed that, the acid value increased along with increase in
number of fryings In all the oils, irrespective of the products. But, the percent increase
of acid value was high in sunflower oil when both cereal and pulse products were fried.
The peroxide value also increased in all the oils, irrespective of the products. But, the
percent increase of peroxide value was high in groundnut and palm oils when cereal
and pulse products were fried, respectively. As the number of fryings increased, the
iodine value decreased in all the oils, irrespective of the products. But, the decrease of
iodine value was hjgh in safflower and palm oils when cereal and pulse products were
fried, respectively.
The absorption of oil by the products and the viscosity of the oils increased
significantly as the number of fryings increased. The organoleptic evaluation of the
puries, jowar vada, kandabhajji and urdvada revealed that, they can be fried upto two
fryings consecutively without affecting colour, texture, taste, aroma and over-allacceptability.
Based on the qualitative, quantitative and sensory parameters, the blend
was more acceptable for all the products when fried for consecutive five times.
Description
Keywords
null