The Indian Journal of Nutrition and Dietetics

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Effect of Heating on Physico-Chemical Properties of Crude Palm Oil


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1 Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore-641 043, India
     

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Palm Oil is one of the very best frying fats. Due to the absence of linolenic acid, it does not leave unpleasant room odour when crude palm oil is heated, the components undergo several oxidative and thermal reactions which ultimately change the physical, chemical, physicochemical, physiological, nutritional and sensory properties of oil. During the life of a frying oil, the development of brown colour is normally associated with oxidation and polymerization. Deterioration of lipid compounds is expedited by increase in acidity oxidation and contamination of trace metals.
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  • Effect of Heating on Physico-Chemical Properties of Crude Palm Oil

Abstract Views: 205  |  PDF Views: 1

Authors

R. Parvatham
Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore-641 043, India
V. Bhuvaneswari
Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore-641 043, India
S. Shalini
Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore-641 043, India

Abstract


Palm Oil is one of the very best frying fats. Due to the absence of linolenic acid, it does not leave unpleasant room odour when crude palm oil is heated, the components undergo several oxidative and thermal reactions which ultimately change the physical, chemical, physicochemical, physiological, nutritional and sensory properties of oil. During the life of a frying oil, the development of brown colour is normally associated with oxidation and polymerization. Deterioration of lipid compounds is expedited by increase in acidity oxidation and contamination of trace metals.