I= CHARACTERIZATION AND EVALUATION OF SOME VEGETABLE OILS FOR FOODS FRYING
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Title of Thesis
CHARACTERIZATION AND EVALUATION OF SOME VEGETABLE OILS FOR FOODS FRYING

Author(s)
Ata-Ur-Rehman
Institute/University/Department Details
Institute of Food Science and Technology University of Agriculture, Faisalabad
Session
2004
Subject
Food Technology
Number of Pages
294
Keywords (Extracted from title, table of contents and abstract of thesis)
vegetable oils, foods frying, oil composition, oil refining, antioxidants, oil extraction, potato chips, frying process, samosa

Abstract
No Abstract

Download Full Thesis
2917.28 KB
S. No. Chapter Title of the Chapters Page Size (KB)
1 0 Contents
228.38 KB
2 1 Acknowledgements 1
56.68 KB
3 2 Review of Literature 5
267.77 KB
  2.1 Oil composition 5
  2.2 Oil refining 8
  2.3 Changes during frying of fats and oils 10
  2.4 Effect of antioxidants on frying of fats and oils 16
4 3 Materials and methods 21
121.16 KB
  3.1 Oil extraction 21
  3.2 Oil refining 21
  3.3 Use of antioxidant 22
  3.4 Preparation of Potato chips 22
  3.5 Preparation f samosas 22
  3.6 Frying process 23
  3.7 Potato chips, samosa and oil sampling 23
  3.8 Oil characterization 24
  3.9 Sensory evaluation 29
  3.10 Statistical analysis 29
5 4 Results and discussion 31
1462.14 KB
  4.1 Physical parameters 38
  4.2 Chemical parameters 60
  4.3 Organoleptic evaluation 143
6 5 Summary 176
191.75 KB
  5.1 Conclusions 181
  5.2 Recommendations 182
  5.3 References 183
7 6 Appendices 193
941.15 KB