Quality Changes of Common Edible Frying Oils during Frying of Traditional Foods

This study aimed to examine the impact of frying process on physical and chemical properties widely consumed edible oils. Soybean, palm, mustard oils, as well raw dulpuri singara products, were procured from nearby marketplace. The oils underwent five consecutive cycles at temperatures exceeding 160°C subjected hours heating. Analyses including determination free fatty acid (FFA), peroxide value (PV), saponification (SV), iodine (IV), optical density (OD) a wavelength 425 nm performed. Following multiple rounds heating, levels FFA, PV, oxidative stability index exhibited an increase, whereas IV demonstrated decrease across all three types OD soybean palm upward trend, that oil initially displayed decline, followed by gradual ascent. In comparison most noteworthy escalation in SV, parameters. increase 0.23 2.6 mg KOH/g sample, 5.0 10.2 m.eq/kg, 195 206 0.37 0.85, respectively. Conversely, decreased 51 43 g I2/100 g. Sensory evaluation revealed palatability food items fried was comparable, with products being ranked lower terms acceptability.