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Studies on chemical and sensory parameters of coconut oil and its olein blends with sesame oil and palmolein during wheat flour-based product frying

Journal of Food Science and Technology volume 48, pages 175–182 (2011)Cite this article

Abstract

Blends of coconut oil—coconut oil with sesame oil (blend 1); coconut olein with sesame oil (blend 2); coconut olein with palmolein (blend 3) in 1:1 (v/v) ratio—were used in this study for frying Poori, a traditional Indian fast food prepared from wheat flour. Changes in oil quality were determined by chemical and sensory methods. Free fatty acid content did not change whereas peroxide value increased. Anisidine value increased from 5.5, 0.9 and 4.2 to 34.3, 42.8 and 23.6 for blends 1, 2 and 3, respectively. Iodine value showed marginal decrease in blends 1 and 2. Diene value showed no change in all three blends. Sesamol content in blends 1 and 2, total tocopherols in all the three blends, and β-carotene content in blend 3 decreased after frying. The blends showed a significant decrease (P ≤ 0.05) in the characteristic coconut oil odour after frying. Blend 3 showed comparatively better frying stability and also overall sensory quality of poori fried in this blend was the highest.

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Acknowledgements

Authors are thankful to Coconut Development Board, Kochi, India for funding the research work. The authors also express their thanks to Dr Vishweshwariah Prakash (Director, CFTRI, Mysore), and Dr Belur R. Lokesh, Head, Lipid Science & Traditional Foods department for their encouragement. Authors acknowledge analytical assistance provided by scientists of Central Instruments and Facility Services, CFTRI, Mysore.

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Authors and Affiliations

  1. Department of Lipid Science and Traditional Foods, Central Food Technological Research Institute (Council of Scientific and Industrial Research), Mysore, 570020, India

    Mohammad I. Khan & Sakina Khatoon

  2. Department of Sensory Science, Central Food Technological Research Institute (Council of Scientific and Industrial Research), Mysore, 570020, India

    M. R. Asha & K. K. Bhat

Authors
  1. Mohammad I. Khan
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  2. M. R. Asha
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  3. K. K. Bhat
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  4. Sakina Khatoon
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Correspondence to Sakina Khatoon.

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Khan, M.I., Asha, M.R., Bhat, K.K. et al. Studies on chemical and sensory parameters of coconut oil and its olein blends with sesame oil and palmolein during wheat flour-based product frying. J Food Sci Technol 48, 175–182 (2011). https://doi.org/10.1007/s13197-010-0145-7

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  • DOI: https://doi.org/10.1007/s13197-010-0145-7

Keywords

  • Deep-fat frying
  • Coconut olein
  • Sesamol
  • β-Carotene
  • Tocols