Current Science

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The repeated processing and over-cooking of food may adversely affect the oil quality, causing various physiological and chemical changes in it. Isomerization of the double bond is one such process which may generate trans fatty acids (TFAs) in food. In the present study, we analysed the effect of thermal processing (frying, heating and microwave treatment) on trans fat formation in selected oils/fats with reference to their fatty acids bond length and double-bond position. It was observed that frying and microwave treatment significantly affected the TFA content in oils/fats

Keywords

Cooking oil, frying, isomerization, microwave treatment, thermal processing, trans fatty acids.
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