EXTENT OF DEGRADATION OF GHEE ON REPEATED USE AS COOKING MEDIUM

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dc.contributor.advisorDivya M. P
dc.contributor.authorALEENA. K. S.
dc.date.accessioned2023-06-22T11:09:09Z
dc.date.available2023-06-22T11:09:09Z
dc.date.issued2022-03-04
dc.descriptionSubmitted in partial fulfillment of the requirement for the degree of Master of Technology in Dairy Chemistryen_US
dc.description.abstractThe 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.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810197679
dc.keywordsEXTENT OF DEGRADATION OF GHEE ON REPEATED USE AS COOKING MEDIUM, GHEE ON REPEATED USE AS COOKING MEDIUM, Traditional Classification of Edible Fats/Oils, Types of Cooking Oils, Commonly Used Oils and Fats for Frying, Commonly Used Oils and Fats for Frying, Properties of Fried Food, Properties of Fried Food, Interactions Between Fat and Food During Deep- Frying, Interactions Between Fat and Food During Deep- Frying, Factors Affecting the Quality of Oil During Deep-Fat Frying, Frying Oils: Selection, Smoke Points and Quality Curveen_US
dc.language.isoEnglishen_US
dc.pages115 p.en_US
dc.publisherCOLLEGE OF DAIRY SCIENCE AND TECHNOLOGY MANNUTHY, THRISSURen_US
dc.research.problemThe oxidative stability of ghee and other edible oils during heating at high temperature, To analyse the interaction of cooking oils and ghee with foods during heating, To recommend the safe extent of repeated usage of ghee and other oils as cooking medium.en_US
dc.subDairy Chemistryen_US
dc.themeDEGRADATION OF GHEE ON REPEATED USE AS COOKING MEDIUMen_US
dc.these.typeM.Tech.en_US
dc.titleEXTENT OF DEGRADATION OF GHEE ON REPEATED USE AS COOKING MEDIUMen_US
dc.typeThesisen_US
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