An Investigation of Food Quality and Oil Stability Indices of Muruku by Cluster Analysis and Discriminant Analysis

Abstract

Abstract-In the present study, the quality of Muruku, a popular Indian traditional snack prepared by deep frying, was determined. Seven different brands or types of Muruku were obtained based on packaging types. The average fat and moisture content were 29.27% to 45.47% and 0.73% to 5.35%, respectively. The ratio of polyunsaturated to saturated fatty acids falls within the healthy range of 0.20 to 0.33. The oil indices analysis showed that the values of peroxide (PV), p-anisidine (PAV), acid value (AV) and thiobarbituric acid (TBA) of the oil extracted from the Muruku were in the range of 3.52 to 10.27 meq O2/kg, 3.67 to 14.04, 3.71 to 15.73 mg KOH/g and 2.42 to 38.59 mg malonaldehyde eq/kg, respectively. Cluster analysis grouped the samples into four groups indicating differences in the quality of the snack. Discriminant analysis showed that average lightness, redness, yellowness values, saturated fatty acids content, TBA, PAV, and moisture content were the main contributors in discriminating the samples. This suggests that most of the Muruku samples were subjected secondary oxidation either due to long storage because of inappropriate packaging technology employed or exposure to light and heat, which may increase the risk of rancidity and toxicity.

Differences Phsyco-Chemical Characteristic of Repeatedly Frying Oil Used for Banana and Chicken

“…The incorporation of oxygen molecules with unsaturated fatty acids can produce an oxidative reaction of the initiator. In addition, also in the healing process occurs "auto-oxidation" or the formation of hydrocarbons, aldehydes, and ketones which cause a rancid odor to oil and food [11] While the process of thermal oxidation occurs due to heating at high temperatures, and there is direct contact with oxygen. Hyperoxide is the primary product of unsaturated fatty acid autoxidation is stable at moderate temperatures unstable at temperatures above 80 o C. Hyperperoxide compounds cause odor changes in oil [12] [13].…”