Effect of successive fryings on the physico-chemical properties of 95 rice bran oil vanaspati

摘要

Vanaspati manufactured using 95 rice bran oil was analyzed for physico-chemical properties and compared with those of conventional commercial grade vanaspati before and after two successive fryings to assess the effect of repeated fryings on the properties of the vanaspati samples. This investigation also included fat absorption studies and sensory evaluation of the products prepared in two successive fryings. This study indicated that successive fryings had almost similar effect on the properties of both the vanaspati samples. Results also revealed that products prepared with 9i5 rice bran oil vanaspati not only absorbed less fat but also were found to be superior to those with conventional vanaspati with respect to colour, texture, flavour and appearance.