Comparative assessment of the frying performance of palm olein and sunflower oil during deep-fat frying of Indian battered food products
The present study evaluates the frying performance of palm olein and sunflower oil during deep-fat frying of Indian snacks. Changes in parameters such as free fatty acids (FFA), peroxide value (PV), p-anisidine value (AV), total oxidation as TOTOX value (TV), dienes, and trienes value together with...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-12-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154323002855 |
| _version_ | 1797385112808062976 |
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| author | Rakhi S. Patil Jyotsna Waghmare Uday Annapure |
| author_facet | Rakhi S. Patil Jyotsna Waghmare Uday Annapure |
| author_sort | Rakhi S. Patil |
| collection | DOAJ |
| description | The present study evaluates the frying performance of palm olein and sunflower oil during deep-fat frying of Indian snacks. Changes in parameters such as free fatty acids (FFA), peroxide value (PV), p-anisidine value (AV), total oxidation as TOTOX value (TV), dienes, and trienes value together with colour, were evaluated after deep frying of fried products, namely aloo pakora, onion pakora, bread pakora, boondi, and meduvada. The FFA and PV after frying were 0.12 ± 0.01 and 1.16 ± 0.07, 0.13 ± 0.02 and 1.3 ± 0.01, 0.66 ± 0.01 and 2.63 ± 0.00, 0.13 ± 0.01 and 1.65 ± 0.05, 0.22 ± 0.01% and 0.92 ± 0.00 meq/kg for fried medium after frying of aloo pakora, onion pakora, bread pakora, boondi, and meduvada fried in palm olein respectively. A similar trend was also observed for AV, TV, CD, and CT, where sunflower oil showed higher deterioration upon frying than palm olein. The changes in fatty acids profile showed significant change in sunflower oil, evidenced by increased saturated fatty acids and decreased unsaturated fatty acids. The colour also increased significantly for both oil after frying, depicting the buildup of oxidative by-products in the frying medium. The prospect of palm olein for frying various Indian snacks is prominent owing to its thermal resistance and techno-economic benefits over sunflower oil. |
| first_indexed | 2024-03-08T21:49:27Z |
| format | Article |
| id | doaj.art-cff50f3adbfe4ec9af021e72048fd8de |
| institution | Directory Open Access Journal |
| issn | 2666-1543 |
| language | English |
| last_indexed | 2024-03-08T21:49:27Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj.art-cff50f3adbfe4ec9af021e72048fd8de2023-12-20T07:37:22ZengElsevierJournal of Agriculture and Food Research2666-15432023-12-0114100778Comparative assessment of the frying performance of palm olein and sunflower oil during deep-fat frying of Indian battered food productsRakhi S. Patil0Jyotsna Waghmare1Uday Annapure2Department of Oils, Oleochemicals and Surfactants Technology, Institute of Chemical Technology, Mumbai, 400019, IndiaDepartment of Oils, Oleochemicals and Surfactants Technology, Institute of Chemical Technology, Mumbai, 400019, India; Corresponding author.Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, 400019, India; Corresponding author.The present study evaluates the frying performance of palm olein and sunflower oil during deep-fat frying of Indian snacks. Changes in parameters such as free fatty acids (FFA), peroxide value (PV), p-anisidine value (AV), total oxidation as TOTOX value (TV), dienes, and trienes value together with colour, were evaluated after deep frying of fried products, namely aloo pakora, onion pakora, bread pakora, boondi, and meduvada. The FFA and PV after frying were 0.12 ± 0.01 and 1.16 ± 0.07, 0.13 ± 0.02 and 1.3 ± 0.01, 0.66 ± 0.01 and 2.63 ± 0.00, 0.13 ± 0.01 and 1.65 ± 0.05, 0.22 ± 0.01% and 0.92 ± 0.00 meq/kg for fried medium after frying of aloo pakora, onion pakora, bread pakora, boondi, and meduvada fried in palm olein respectively. A similar trend was also observed for AV, TV, CD, and CT, where sunflower oil showed higher deterioration upon frying than palm olein. The changes in fatty acids profile showed significant change in sunflower oil, evidenced by increased saturated fatty acids and decreased unsaturated fatty acids. The colour also increased significantly for both oil after frying, depicting the buildup of oxidative by-products in the frying medium. The prospect of palm olein for frying various Indian snacks is prominent owing to its thermal resistance and techno-economic benefits over sunflower oil.http://www.sciencedirect.com/science/article/pii/S2666154323002855Deep-fat fryingIndian snacksOxidative stabilityPalm oleinSunflower oil |
| spellingShingle | Rakhi S. Patil Jyotsna Waghmare Uday Annapure Comparative assessment of the frying performance of palm olein and sunflower oil during deep-fat frying of Indian battered food products Journal of Agriculture and Food Research Deep-fat frying Indian snacks Oxidative stability Palm olein Sunflower oil |
| title | Comparative assessment of the frying performance of palm olein and sunflower oil during deep-fat frying of Indian battered food products |
| title_full | Comparative assessment of the frying performance of palm olein and sunflower oil during deep-fat frying of Indian battered food products |
| title_fullStr | Comparative assessment of the frying performance of palm olein and sunflower oil during deep-fat frying of Indian battered food products |
| title_full_unstemmed | Comparative assessment of the frying performance of palm olein and sunflower oil during deep-fat frying of Indian battered food products |
| title_short | Comparative assessment of the frying performance of palm olein and sunflower oil during deep-fat frying of Indian battered food products |
| title_sort | comparative assessment of the frying performance of palm olein and sunflower oil during deep fat frying of indian battered food products |
| topic | Deep-fat frying Indian snacks Oxidative stability Palm olein Sunflower oil |
| url | http://www.sciencedirect.com/science/article/pii/S2666154323002855 |
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