QUALITATIVE AND QUANTITATIVE CHANGES OF FATS AFTER DEEP-FAT-FRYING OF THE TRADITIONAL PRODUCTS
| dc.contributor.advisor | KASTURI BA, B. | |
| dc.contributor.author | MADHAVI, B. | |
| dc.date.accessioned | 2019-09-18T05:54:36Z | |
| dc.date.available | 2019-09-18T05:54:36Z | |
| dc.date.issued | 2001-08-10 | |
| dc.description.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. | en_US |
| dc.identifier.other | Th-6120 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810128590 | |
| dc.keywords | QUALITATIVE AND QUANTITATIVE CHANGES OF FATS | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 113 | en_US |
| dc.publisher | UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.subject | null | en_US |
| dc.theme | AFTER DEEP-FAT-FRYING OF THE TRADITIONAL PRODUCTS | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | QUALITATIVE AND QUANTITATIVE CHANGES OF FATS AFTER DEEP-FAT-FRYING OF THE TRADITIONAL PRODUCTS | en_US |
| dc.type | Thesis | en_US |