The performance or quality of the Virgin coconut oil (VCO) during continuous/prolonged deep fat frying of soaked bengal gram dhal was evaluated at 180 °C ± 5 °C for 8 h with the help of physico-chemical and rheological parameters. Chemical changes indicated that the free fatty acid (FFA) content and TBA increased significantly (p ≤ 0.05) from 0.11 to 0.98 % lauric acid and 0.06 to 0.61 malonaldehyde/kg of oil respectively. Initially, the peroxide value (PV) of VCO sample was 3.25 meqO2/kg which increased to 9.12 meqO2/kg after 6 h of frying but at the end of frying the value of PV was again found to decrease (8.01 meqO2/kg). The regression coefficients (R(2)) between CD232, CT270 and frying time were 0.964 and 0.983 respectively. The L*, a* and b* colour values measured on the CIELAB colour scale showed a decrease in L* and increase in a*, b* values after 8 h of continuous frying. The p-AV and total polar compounds were increased significantly (p ≤ 0.05) from 2.41 to 17.93 and 2.77 to 8.14 % respectively. Initially, the viscosity of VCO was 49.87cp which increased to 69.87cp after 8 h of continuous frying. The FTIR spectra justify that VCO samples after 8 h of frying found to be stable and acceptable as there was no change occurred at 1,739 cm(-1) frequency which mainly corresponded to carbonylic compounds resulted from the hydroperoxide decompositions after 8 h of continuous frying.

No abstract

Biscuits were prepared by incorporating virgin coconut meal (VCM) into refined wheat flour (maida) at 5-25% level and evaluated for physical, chemical, nutritional, textural and sensory attributes. All the prepared biscuits had high protein and fiber contents as compared to control (100% refined wheat flour based product). With the incorporation of VCM, hardness and toughness of dough increased while there was a decrease in stickiness and adhesiveness values. Incorporation of VCM had a significant effect on color values of biscuits as the concentration of VCM was increased. The values of L* decreased while those for a* and b* increased. Sensory analysis revealed that 15% VCM biscuits were the most acceptable. The Differential scanning calorimetry (DSC) analysis revealed that the onset (To) decreased while end set (Tc) and enthalpy of gelatinization (ΔH) increased with the increase level of VCM

No abstract

The blends were prepared of virgin coconut oil with refined soyabean oil (VCO-RSOY) and refined safflower oil (VCO-RSAFF). Blending with VCO improved the fatty acid composition which increased the shelf stability of 20:80 VCO-RSOY and VCO-RSAFF up to 12 months in different packaging systems such as low density polyethylene, linear low density polyethylene, metalized polyester pouches, polyethylene teteraphthalate, high density polyethylene (HDPE), Amber HDPE bottle. The specific spectral regions of FTIR proved to be very useful for the determination of adulteration as well as for the study of oxidation process. Band shifts observed at 3008, 1652, 1397, 1097, 912 and 845 cm have been used to differentiate RSAFF from VCO. VCO spectrums did not have these chemical shifts. Further the spectrum of RSOY showed same band shifts as RSAFF except 1652, 1397, 869.6 and 845 cm. Differential Scanning Calorimetry provided useful information regarding the nature of thermodynamic changes related to physical state of vegetable oil. The physical state changes included melting and crystallization events which require the intake and release of energy.