A study on monitoring of frying performance and oxidative stability of virgin coconut oil (VCO) during continuous/prolonged deep fat frying process using chemical and FTIR spectroscopy

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• 作者：Yashi Srivastava ; Anil Dutt Semwal
• 关键词：Virgin coconut oil (VCO) ; Viscosity ; Peroxide value (PV) ; Total polar compounds ; Specific absorptivity ; FTIR
• 刊名：Journal of Food Science and Technology
• 出版年：2015
• 出版时间：February 2015
• 年：2015
• 卷：52
• 期：2
• 页码：984-991
• 全文大小：303 KB
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• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402

文摘

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?±-?°C for 8?h with the help of physico-chemical and rheological parameters. Chemical changes indicated that the free fatty acid (FFA) content and TBA increased significantly (p?≤-.05) from 0.11 to 0.98?% lauric acid and 0.06 to 0.61 malonaldehyde/kg of oil respectively. Initially, the peroxide value (PV) of VCO sample was 3.25 meqO2/kg which increased to 9.12 meqO2/kg after 6?h of frying but at the end of frying the value of PV was again found to decrease (8.01 meqO2/kg). The regression coefficients (R2) between CD232, CT270 and frying time were 0.964 and 0.983 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 p-AV and total polar compounds were increased significantly (p?≤-.05) from 2.41 to 17.93 and 2.77 to 8.14?% respectively. Initially, the viscosity of VCO was 49.87cp which increased to 69.87cp 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 1,739?cm? frequency which mainly corresponded to carbonylic compounds resulted from the hydroperoxide decompositions after 8?h of continuous frying.