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INTERNATIONAL JOURNAL OF SCIENTIFIC DEVELOPMENT AND RESEARCH International Peer Reviewed & Refereed Journals, Open Access Journal ISSN Approved Journal No: 2455-2631 | Impact factor: 8.15 | ESTD Year: 2016 open access , Peer-reviewed, and Refereed Journals, Impact factor 8.15 |
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| Paper Title: | Studies on physicochemical and deteriorated properties of different brands of mustard oils at room temp and after heated at 1800 C |
| Authors Name: | DR.SHASHIKANT PARDESHI |
| Unique Id: | IJSDR2009009 |
| Published In: | Volume 5 Issue 9, September-2020 |
| Abstract: | Oils and fats are valuable necessary nutrients that play an important role in human life and health. Rancidity oil is generally used to denote unpleasant odours and flavours in foods resulting from deterioration in the fat or oil portion of a food. The studies aimed at assessing during storage at room temperature and the effect of heat treatment at 1800C for 30 minutes and evaluate the oxidative status and physicochemical properties of edible oils of different brands of Mustard oils sold in local market. The quality of different brands of commonly used in cooking Mustard oils was analyzed by evaluating physicochemical properties. The experimental results obtained that, RI and specific gravity and colour were in the range of 1.4650-1.4681, 0.9012-0.8940 and1.34-10.82 before and after frying. AV and PV were ranged between 0.44-3.25 in fresh oils,0.85-6.84in after frying and 0.61-3.91and 1.34-6.80 mg KOH/g before and after frying oil while SV and EV were ranged between 171.58-173.82 and 170.82-172.8 mg KOH/g oil in fresh oils and in between 179.36-178.57 and 173.4-178.39mg KOH/g oil in after frying oils respectively. P-AV and TV were in the range of 1.42-6.82 and 2.64-11.43 in before frying while in case of after frying it is 2.4-8.82 and 5.32-18.74 meq/kg respectively. In general, after frying, RI, colour, AV,PV,P-anisidine and totox values were found higher and specific gravity and iodine values are lower than as compared with safety limit. In case of AV in after frying are increases and is above 5 mg KOH/gm of oil as compared to codex limit and it deviates food safety standard. The results showed degradation in the physico-chemical properties of the vegetable cooking oil after frying. |
| Keywords: | Mustard oil, heat treatment, oxidative and physicochemical properties |
| Cite Article: | "Studies on physicochemical and deteriorated properties of different brands of mustard oils at room temp and after heated at 1800 C", International Journal of Science & Engineering Development Research (www.ijsdr.org), ISSN:2455-2631, Vol.5, Issue 9, page no.52 - 58, September-2020, Available :http://www.ijsdr.org/papers/IJSDR2009009.pdf |
| Downloads: | 000337070 |
| Publication Details: | Published Paper ID: IJSDR2009009 Registration ID:192389 Published In: Volume 5 Issue 9, September-2020 DOI (Digital Object Identifier): Page No: 52 - 58 Publisher: IJSDR | www.ijsdr.org ISSN Number: 2455-2631 |
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