Heating effect on quality characteristics of mixed canola cooking oils.

ABSTRACT:

Background

The subcontinent is famous for its variety of seasonal foods cooked in vegetable seed cooking oils at elevated heating. Oils are often of poor quality that effect to consumer health. The work, therefore, planned to examine the effects of heat on the quality of mixed canola cooking oils (MCCOs). MCCOs were analyzed by preparing volatile fatty acid methyl esters (FAMEs) and for physiochemical properties.

Results

A major change was observed in the FAs composition of various MCCOs as coded K-1 to K-5. MCCOs were found rich in unsaturated 9-octadecanoic acid (oleic acid C_18:1) and 9, 12-octadecadienoic acid (linoleic acid C_18:2) along saturated octadecanoic acid (stearic acid C_18:0). Results reveals that canola oil samples are mixed in

SUBMITTER: Baig A 

PROVIDER: S-EPMC8764801 | biostudies-literature | 2022 Jan

REPOSITORIES: biostudies-literature