Chemical, thermal, rheological and FTIR studies of vegetable oils and their effect on eggless muffin characteristics

Abstract

Fatty acid composition (FAC), thermal properties, viscosity, oxidative stability, and Fourier transform infrared (FTIR) spectra of canola oil (CNO), cottonseed oil (CSO), sunflower oil (SFO), rice bran oil (RBO), and soybean oil (SBO) were determined and their effect on eggless muffin characteristics was evaluated. Saturated (SFAs), mono (MUFAs), and polyunsaturated fatty acids (PUFAs) were noticed higher in CSO (25.92%), CNO (60.95%), and SBO (59.69%), respectively. The peak intensities (at 3,009, 2,925, 2,854, and 1,745 cm−1) in FTIR spectra and thermal profiles were influenced by the saturated and unsaturated FAC of vegetable oils (VOs). SBO batter showed lower G' and G" values compared to those prepared using other VOs. SBO muffins showed the lowest water activity (0.80) and highest specific volume (50 ml/g) compared to muffins prepared with other VOs. This investigation showed that SBO contains FAC with the acceptable ω6/ω3 ratio (9.4:1) and is suitable for developing eggless muffins. Practical applications In this research work, vegetable oils differed in color, viscosity, oxidative stability, FTIR spectra, thermal properties, and fatty acid composition and their effect on eggless muffin characteristics. Batter prepared using soyabean oil showed desirable viscoelastic behavior, higher muffin volume and sensory scores. Soyabean oil contains desirable fatty acids (with appropriate ω6/ω3 ratio) for health benefits and is beneficial for replacing saturated fat in developing eggless muffins.

Changes in chemical properties and oxidative stability of refined vegetable oils during short‐term deep‐frying cycles

“…This might be due to variation in the oleic acid content of RVOs. CNO had the lowest FFA content due to the high proportion of oleic acid (Kaur et al, 2019). The results concur with the previous study on edible oils (Zribi et al, 2014).…”

“…The results concur with the previous study on edible oils (Zribi et al, 2014). FFA content indicates the hydrolysis of triglycerides and decomposition of hydroperoxides in vegetable oils (Kaur et al, 2019). Changes in the level of FFA was observed in RVOs with increment in FCs.…”

“…OSI of fresh RVOs and after FCs was studied using Rancimat (892 Professional, Metrohm, Switzerland) as described previously (Kaur, Singh, Kaur, & Singh, 2019). Briefly, the test was carried out at 120°C ± 1.6°C with an airflow of 10 L/hr using 3 g of oil sample.…”

“…The viscosity of fresh RVOs and after FCs was studied using the Rheometer (MCR 102 Modular Compact, Anton Paar, Austria) following the method described in a previous study (Kaur et al, 2019).…”

“…Infrared (IR) spectra of fresh RVOs and after FCs were acquired using Fourier transform infrared (FTIR) Spectroscopy (Vertex‐70, Brucker, Germany) equipped with ATR assembly using the procedure described in earlier studies (Kaur et al, 2019; Suri, Singh, Kaur, Yadav, & Singh, 2019). IR spectra were recorded in the spectral region of 3500–500 cm −1 by accumulating 32 scans/sample at 4 cm −1 resolution.…”