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Quality changes in trans and trans free fats/oils and products during frying

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Abstract

The physico-chemical changes occurring during simulated frying conditions at 180 °C for 24 h in trans free speciality fat, trans rich vanaspati and PUFA rich sunflower oil were evaluated. The samples became darker, the polar components and viscosity increased as the time of heating increased. The oxidative stability as determined by peroxide, anisidine values and TOTOX number, increased, whereas the total unsaturated fatty acids and iodine value decreased with time of heating in all the samples. The trans free speciality fat was as stable as vanaspati showing similar quality parameters, while sunflower oil showed a higher degree of deterioration. The layered fat used for traditional products such as Chiroti dough consisted 14% trans fatty acids (TFA), which was reduced to 4–7%, and correspondingly 18:2 was increased in the product upon frying in sunflower oil. Accordingly, trans fatty acids increased in the medium from 0 to 7.5%. Chiroti when fried in vanaspati with TFA 18%, their content in both products (16%) and in medium (17%) remained similar.

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Acknowledgments

The authors thank Dr. B. R. Lokesh, Head of the Department and Dr. V. Prakash, Director of the Institute, for their keen interest in the work.

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Authors and Affiliations

  1. Lipid Science and Traditional Foods Department, Central Food Technological Research Institute, Mysore, 570020, India

    Andrali K. Sandhya Rani, Sunkireddy Yella Reddy & Ramakrishna Chetana

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  1. Andrali K. Sandhya Rani
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  2. Sunkireddy Yella Reddy
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  3. Ramakrishna Chetana
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Correspondence to Sunkireddy Yella Reddy.

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Rani, A.K.S., Reddy, S.Y. & Chetana, R. Quality changes in trans and trans free fats/oils and products during frying. Eur Food Res Technol 230, 803–811 (2010). https://doi.org/10.1007/s00217-010-1225-7

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  • DOI: https://doi.org/10.1007/s00217-010-1225-7

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