Authors: Yashi Srivastava Anil Dutt Semwal
Publish Date: 2013/07/04
Volume: 52, Issue: 2, Pages: 984-991
Abstract
The performance or quality of the Virgin coconut oil VCO during continuous/prolonged deep fat frying of soaked bengal gram dhal was evaluated at 180 °C ± 5 °C for 8 h with the help of physicochemical and rheological parameters Chemical changes indicated that the free fatty acid FFA content and TBA increased significantly p ≤ 005 from 011 to 098 lauric acid and 006 to 061 malonaldehyde/kg of oil respectively Initially the peroxide value PV of VCO sample was 325 meqO2/kg which increased to 912 meqO2/kg after 6 h of frying but at the end of frying the value of PV was again found to decrease 801 meqO2/kg The regression coefficients R2 between CD232 CT270 and frying time were 0964 and 0983 respectively The L a and b colour values measured on the CIELAB colour scale showed a decrease in L and increase in a b values after 8 h of continuous frying The pAV and total polar compounds were increased significantly p ≤ 005 from 241 to 1793 and 277 to 814 respectively Initially the viscosity of VCO was 4987cp which increased to 6987cp after 8 h of continuous frying The FTIR spectra justify that VCO samples after 8 h of frying found to be stable and acceptable as there was no change occurred at 1739 cm−1 frequency which mainly corresponded to carbonylic compounds resulted from the hydroperoxide decompositions after 8 h of continuous frying
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