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Tripathi, Prashasti
- Processing induced trans fatty acid quantification analysis of selected edible oils and their probable outcome
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Authors
Affiliations
1 Centre of Food Technology, University of Allahabad, Prayagraj 211 002, India, IN
2 Department of Home Science, University of Allahabad, Prayagraj 211 002, India, IN
3 Banda University of Agriculture and Technology, Banda 210 001, India, IN
4 Centre of Biotechnology, University of Allahabad, Prayagraj 211 002, India, IN
1 Centre of Food Technology, University of Allahabad, Prayagraj 211 002, India, IN
2 Department of Home Science, University of Allahabad, Prayagraj 211 002, India, IN
3 Banda University of Agriculture and Technology, Banda 210 001, India, IN
4 Centre of Biotechnology, University of Allahabad, Prayagraj 211 002, India, IN
Source
Current Science, Vol 123, No 12 (2022), Pagination: 1455-1461Abstract
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/fatsKeywords
Cooking oil, frying, isomerization, microwave treatment, thermal processing, trans fatty acids.Full Text
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