Downloads: 130
Research Paper | Food Science | India | Volume 9 Issue 4, April 2020
Frying Stability of Sunflower Oil and Palmolein Oil
Abhilash Babu G
Abstract: Deep-fat frying at high temperature under normal pressure is one of the oldest, simplest and fastest method of preparing dishes in Indian culinary practice. Fried foods have desirable flavour, colour and crispy texture which make them very popular to the consumers. The most common fried snack products include potato chips, banana chips, vadas, samosas etc. The frying process is also applied to meat and fish. This work was intended to evaluate the quality attributes of two common edible vegetable oils Viz. , sunflower oil and palmolein oil during the frying process. The frying was applied to sliced potatoes. The samples were subjected to frying for eight minutes. The product is removed, oil is cooled and a portion is taken for analysis. The process is repeated with remaining portion of oil and a total of six times the frying is conducted. The process is conducted separately with each oil. The physio-chemical properties such as refractive index, specific gravity, acid value, saponification value, iodine value, peroxide value and total polar compounds were analysed before and after frying process. All these parameters have significant changes during the frying process. A comparison of these physio-chemical properties between sunflower oil and palmolein oil is also made.
Keywords: Deep-frying, RI, AV, IV, TPC, fatty acid, peroxide value
Edition: Volume 9 Issue 4, April 2020,
Pages: 1083 - 1087
Similar Articles with Keyword 'RI'
Downloads: 0
Informative Article, Food Science, India, Volume 10 Issue 5, May 2021
Pages: 443 - 443Role of Free Off Products in Food Industry how Nutrition has Changed from Paleolithic Nutrition to Western Diets and Analysing Coexistence of Food Poverty and Obesity with a Focus on the Irish Case
Downloads: 0
Research Paper, Food Science, India, Volume 10 Issue 5, May 2021
Pages: 1127 - 1129