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Assessing the quality and the degree of rancidity of frying oils used in drive-in restaurants of tamil nadu.

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Název: Assessing the quality and the degree of rancidity of frying oils used in drive-in restaurants of tamil nadu.
Autoři: POOJA B., BISWAL. R., ABHISHEK, SARATHCHANDRA, GHADEVARU, SELVAM. S., PERIYAR
Zdroj: International Journal of Pharmaceutical Research (09752366); Jul-Sep2021, Vol. 13 Issue 3, p344-351, 8p
Témata: FATTY acids, OXIDATION, FAST food restaurants, PEROXIDES, FRIED food
Abstrakt: With growing popularity, fried food items are eaten worldwide because of their distinctive sensory properties, particularly the frying taste, the golden-brown color and the crisp consistency. When the oil is being heated or fried with the food stuffs for a long time there will be a change in the quality of oils. The continuous heating affects the quality parameters like free fatty acid, iodine values, acid values and peroxide value. Total of 25 frying oil samples were collected from the five districts of the fast-food restaurants. The first stage of the study was to evaluate the quality parameters such as the Free Fatty Acid content and Iodine number on analysis which some samples show highest FFA content and lower Iodine number that tends to have increase number of unsaturation fatty acids in cooked oil with low level of iodine number. The second stage of the work was to assess the oxidation and rancidity parameters such as Peroxide value, p-Anisidine value, TOTOX, acid value and viscosity. Most of the sample's results showed that the rancidity values and oxidation values were beyond the standard limits. The main objective of the work was to assess the quality of the randomly collected oil samples from the restaurants and fast-food shops in five districts. The bulk of fast-food restaurant used oil was over-degraded, containing dangerous secondary oxidative compounds, and fast-food restaurant use of non-standard frying oil has risen. [ABSTRACT FROM AUTHOR]
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Databáze: Complementary Index
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Abstrakt:With growing popularity, fried food items are eaten worldwide because of their distinctive sensory properties, particularly the frying taste, the golden-brown color and the crisp consistency. When the oil is being heated or fried with the food stuffs for a long time there will be a change in the quality of oils. The continuous heating affects the quality parameters like free fatty acid, iodine values, acid values and peroxide value. Total of 25 frying oil samples were collected from the five districts of the fast-food restaurants. The first stage of the study was to evaluate the quality parameters such as the Free Fatty Acid content and Iodine number on analysis which some samples show highest FFA content and lower Iodine number that tends to have increase number of unsaturation fatty acids in cooked oil with low level of iodine number. The second stage of the work was to assess the oxidation and rancidity parameters such as Peroxide value, p-Anisidine value, TOTOX, acid value and viscosity. Most of the sample's results showed that the rancidity values and oxidation values were beyond the standard limits. The main objective of the work was to assess the quality of the randomly collected oil samples from the restaurants and fast-food shops in five districts. The bulk of fast-food restaurant used oil was over-degraded, containing dangerous secondary oxidative compounds, and fast-food restaurant use of non-standard frying oil has risen. [ABSTRACT FROM AUTHOR]
ISSN:09752366
DOI:10.31838/ijpr/2021.13.03.075