The quality of refined groundnut oil, as affected by frying Poori, was assessed with respect to two types of frying operations viz., continuous frying and intermittent frying. Continuous frying was carried out consistently for 8 h, whereas intermittent frying was performed for 2 h everyday for 4 days for a total of 8 frying hours. The purpose of the study was to compare the level of deterioration that occurred during the two operations. Among the parameters studied, peroxide value (11.3±0.26 meqO 2 /kg), anisidine value (172.4±2.71), diene value (1.57±0.095), oxidized fatty acid (2.6±0.17%) and viscosity (103.8±2.5 mPa s −1 ), were found to be higher after 8 h due to intermittent frying. The corresponding values 4.9±0.15, 133.3±0.49, 0.811±0.04, 0.38±0.023 and 81.8±2.02 were observed in continuous frying. Parameters such as iodine value, unsaturated fatty acids, saponification value and smoke point decreased significantly (P<0.5) due to intermittent frying. Results showed that intermittent frying caused more quality degradation to GNO than continuous frying.
Mayonnaise was prepared by replacing refined sunflower oil with physically refined rice bran oil (RBO), filtered sesame oil (SO) and blends of both RBO:SO. Emulsions were formulated using xanthan gum as a replacer for egg. The effect of replacing xanthan gum on varying oil blends (RBO:SO) on the physicochemical properties such as texture (consistency), stability, viscosity, and bioactives (oryzanol and sesamol content) were also studied. Significant differences were observed in the fat content of the emulsions prepared. Xanthan gum based mayonnaise's had 63-65% fat, whereas control sample with egg had 78% fat. The spreadability ranged between 1.2 and 1.6 N and stability of these spreads was found to be better than that of control. Mayonnaise with the desired colour, optimum spreadability and excellent emulsion stability could be prepared using RBO, and blends of RBO:SO. Significant differences were seen in the instrumental consistency and rheological studies among the mayonnaises prepared. The present study focusses on the preparation of a healthy mayonnaise using rice bran and sesame oil and their blends which have beneficial health effects due to the presence of oryzanol and sesamol.
Roasted groundnut seeds, amaranth and dates pulp formed the center filling which was coated with sugar, breadings, desiccated coconut and roasted Bengalgram flour (BGF) to get 4 coated snacks. Physicochemical characteristics, microbiological profile, sorption behaviour and sensory quality of 4 coated snacks were determined. Centre filling to coating ratio of the products were in the range of 3:2-7:1, the product having BGF coating had the thinnest coating. Center filling had soft texture and the moisture content was 10.2-16.2% coating had lower moisture content (4.4-8.6%) except for Bengal gram coating, which had 11.1% moisture. Sugar coated snack has lowest fat (11.6%) and protein (7.2%) contents. Desiccated coconut coated snack has highest fat (25.4%) and Bengal gram flour coated snack had highest protein content (15.4%). Sorption studies showed that the coated snack had critical moisture content of 11.2-13.5%. The products were moisture sensitive and hence require packaging in films having higher moisture barrier property. In freshly prepared snacks coliforms, yeast and mold were absent. Mesophillic aerobes count did not show significant change during 90 days of storage at 27°C and 37°C. Sensory analysis showed that products had a unique texture due to combined effect of fairly hard coating and soft center. Flavour and overall quality of all the products were rated as very good.
Processed rice bran oils (RBOs) – refined chemically (cRBO) and physically (pRBO) – were studied for frying performance compared to sunflower oil. Their physicochemical differences showed in appearance, color and oryzanol content, partial acylglycerols and unsaponifiable matter. Bhujia was prepared in sunflower and RBOs and their frying performance measured in the oil from the bhujia. Oils after frying had deeper color (23.9–137.5% increase) and higher peroxide (101.4–274.3% increase) and free fatty acid values (−4.7 to +27.3% change) compared to the starting oils, but the RBOs studied showed lesser changes compared to the control. Oil in the bhujia was slightly lower (−7.9%) for a low‐oryzanol cRBO while it was slightly higher (+7.0%) for a high‐oryzanol pRBO. Both showed mild foaming compared to the control sunflower oil while retaining oryzanol in the oil and bhujia during frying (when partial acylglycerols caused some foaming). The bhujia retained the RBO's healthy oryzanol.
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