Effect of Heating on Physico-Chemical Properties of Crude Palm Oil
AbstractPalm Oil is one of the very best frying fats. Due to the absence of linolenic acid, it does not leave unpleasant room odour when crude palm oil is heated, the components undergo several oxidative and thermal reactions which ultimately change the physical, chemical, physicochemical, physiological, nutritional and sensory properties of oil. During the life of a frying oil, the development of brown colour is normally associated with oxidation and polymerization. Deterioration of lipid compounds is expedited by increase in acidity oxidation and contamination of trace metals.
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Parvatham, R., Bhuvaneswari, V., & Shalini, S. (1994). Effect of Heating on Physico-Chemical Properties of Crude Palm Oil. The Indian Journal of Nutrition and Dietetics, 31(3), 63–67. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/8052
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