An Exploratory Study on the Shelf Life of Fried Vanaspati Ghee - Bansal, Vasudha
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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…mehr

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Produktbeschreibung
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.
Autorenporträt
Vasudha Bansal, M.Sc (Food and Nutrition), Panjab University, Chandigarh. Post Graduate Certified Course in Diabetes and Education. Worked as Study Co-ordinator in Endocrinology Dept, PGIMER, Chandigarh. PhD Scholar (Food Science) at CSIR-CSIO, Chandigarh.