EFFECT OF FRYING ON SOME PHYSICOCHEMICAL CHANGES AND STORAGE STABILITY OF MELON OIL

Authors
Citation
Gio. Badifu et Jo. Abu, EFFECT OF FRYING ON SOME PHYSICOCHEMICAL CHANGES AND STORAGE STABILITY OF MELON OIL, Discovery and innovation, 8(3), 1996, pp. 257-264
Citations number
31
Categorie Soggetti
Multidisciplinary Sciences
Journal title
ISSN journal
1015079X
Volume
8
Issue
3
Year of publication
1996
Pages
257 - 264
Database
ISI
SICI code
1015-079X(1996)8:3<257:EOFOSP>2.0.ZU;2-F
Abstract
Changes in the physicochemical properties of melon oil upon frying pla ntain and yam chips were studied. The storage characteristics of used melon oil were determined. In melon and groundnut oils 54.6% and 58.9% of the alpha-tocopherol contents were lost respectively. The losses o f beta-carotene were 6.9% in melon oil and 11.2% in groundnut oil. The oil samples in which plantain chips were fried had greater free fatty acid (FFA) values than the samples in which yam chips were fried. The re was a slight increase of 2.6% for melon oil and 2.5% for groundnut oil in the specific gravity of the used oil samples after three months of storage. The refractive index value was not appreciably altered. M elon oil compared well with groundnut oil in terms of storage stabilit y. There was a significant difference (P < 0.05) in colour and flavour between yam and plantain chips fried in melon oil and groundnut oil. However, the fried products enjoyed overall acceptance by the judges i rrespective of the type of oil used.