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

Jump To References Section

Authors

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

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.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Downloads

Published

1994-03-01

How to Cite

Parvatham, R., Bhuvaneswari, V., & Shalini, S. (1994). Effect of Heating on Physico-Chemical Properties of Crude Palm Oil. The Indian Journal of Nutrition and Dietetics, 31(3), 63–67. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/8052

Issue

Volume 31, Issue 3, March 1994

Section

Original Articles

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).