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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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| Author:
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POOJA B, ABHISHEK BISWAL.R, GHADEVARU SARATHCHANDRA, PERIYAR SELVAM.S
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| Abstract:
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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.
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| Keyword:
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Acid value, Fast-food restaurants, free fatty acid, iodine value, peroxide value, para-anisidine value, quality assessment, Total oxidation, viscosity.
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| EOI:
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-
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| DOI:
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https://doi.org/10.31838/ijpr/2021.13.03.075
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| Download:
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