A TIME COURSE STUDY ON THE OXIDATIVE STABILITY OF HEATED VANASPATI STORED AT DIFFERENT TEMPERATURESVasudha Bansal, Komal Chauhan, M.L. Singla and C. Ghanshyam
Frying is an important cooking process due to the unique palatability and sensory characteristics of fried foods. Deep fat frying is quite common today at household and commercial level mainly in fast food restaurants, food shops and snack industries. The mechanism of oil uptake during frying is complex and is affected by numerous factors. Frying oil undergoes various deleterious reactions, viz. oxidation, hydrolysis and thermal decomposition, resulting in the formation of numerous constituents which affects the organoleptic characteristics of the fried product, and could pose several health risks. Vanaspati was used for frying purees; cooled and divided into two samples; filtered and unfiltered; both the samples were stored at two different temperatures (25°C and 37°C) for four days and analyzed for physical and chemical parameters. Color and odor characteristics of heated vanaspati were evaluated by semi-trained analytical sensory panelists using 9 point hedonic scale. Results revealed that the unfiltered test sample stored at 37oC showed a significant increase in saponification value, acid value, peroxide value, and specific gravity with concomitant decrease in iodine value. A similar trend was observed at 25oC but less markedly indicating lesser degree of deterioration. Sensory evaluation showed a marked decrease in acceptability in color and odor attributes.
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