title: Lipid profile of foods fried in thermally polymerized palm oil.
abstract: Lipids extracted from foods fried in thermally polymerized palm oil were evaluated in papads, French fries and fish fry (Bombay duck) with moisture content ranging between 10% and 75%, in an attempt to investigate the effect of moisture content on lipid quality indices such as free fatty acids, conjugated dienes, p-anisidine value, viscosity, total polar materials and colour values. The quality of lipids in products with high moisture content (50% or more) was found to be inferior to that of the oil left after frying, as evidenced in Bombay duck and French fries from potatoes with initial moisture content of 52-77%. A reverse trend was observed in papads and French fries prepared from dehydrated potatoes with moisture content of 12% or less. The results indicate the moisture content of food plays a definite role in the distribution of the lipid constituents during frying in thermally polymerized oil.
authors.affiliation: Food Engineering and Technology Department, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai 400 019, India.
authors.forename: Atanu B
authors.initials: AB
authors.lastname: Bhattacharya
authors.affiliation: Food Engineering and Technology Department, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai 400 019, India.
authors.forename: M G
authors.initials: MG
authors.lastname: Sajilata
authors.affiliation: Food Engineering and Technology Department, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai 400 019, India. Electronic address: rekha@udct.org.
authors.forename: Rekha S
authors.initials: RS
authors.lastname: Singhal
keywords: Fish fry; French fries; Lipid; Moisture; Papads; Quality