CHANGES IN FATS QUALITY PARAMETERS AFTER THERMAL PROCESSING OF SELECTED OILS/FATS PRIMARILY ..

Repeated thermal processing during cooking, as well as overcooking of food, can alter fatty acids by affecting carbon double bonds or hydroxyl bonds, lowering oil quality. Cooking can cause a variety of physiological and chemical changes in the oil, rendering it unfit for consumption. The aim of this study is to see how certain repeated thermal processes affect oil quality and to set aside the oil that is best for cooking. Mustard oil, soybean oil, palm oil, hydrogenated fat (vanaspati), and desi ghee are the five main oils/fats consumed in India (clarified butter)were chosen to study the effects of various cooking processes (frying, heating, and microwaving) that are typical in households. Free fatty acid (FFA), peroxide value, iodine value, total polar compound (TPC), anisidine value, and diene value of oils/fats were all investigated in this review. According to the findings, frying treatment has the greatest impact on oil production, followed by microwave and heat treatment. Clarified butter had the greatest difference in FFA among the oils/fats tested. However, the most difference in TPC and peroxide value was found in mustard oil and soybean oil, respectively.

Please see the link - https://ikprress.org/index.php/JAFSAT/article/view/6204