An Exploratory Study on the Shelf Life of Fried Vanaspati Ghee: Oxidative Stability, Deep Fat Frying, Sensory Evaluation - Couverture souple

Bansal, Vasudha

Couverture souple

ISBN 10 : 3659192287 ISBN 13 : 9783659192289

Editeur : LAP LAMBERT Academic Publishing, 2012

Synopsis

Frying is a common cooking method practiced all over the world. It enhances the flavor and palatability of food. At the same time, the degradation process of fried fat under storage conditions plays a vital role on consumption. Lipid oxidation is the cause of deteriorative changes in edible oils and fatty foods since it affects their chemical, sensory and nutritional properties, and hence, is often the decisive factor determining their useful storage life. This study is being done to investigate the effect of storage temperatures and left over fried food particles on the oxidative stability of fried vanaspati ghee. Vanaspati is also termed as partially hydrogenated vegetable oil which is commonly used for frying purposes on a large household and commercial scale. Re-frying of fat results in formation of trans fats which have deleterious effect on health after consumption. This book will help to aware the consumers regarding the storage conditions and consuming pattern of fried fat within a limited time period.

Détails de l'édition

• Éditeur: LAP LAMBERT Academic Publishing
• Date d'édition: 2012
• Langue: anglais
• ISBN 10: 3659192287
• ISBN 13: 9783659192289
• Reliure: Broché
• Nombre de pages: 64
• Coordonnées du fabricant: non disponible
• Personne responsable: KreGa Onlinehandel GmbH; 4950000000000; info@krega-onlinehandel.de; ; Birkenweg 31; Brakel; 33034; Allemagne