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<p>Coconut oil, widely used in southern India for cooking, particularly frying, was evaluated for quality changes during deep-fat frying of papad using continuous and intermittent heating methods. The oil was heated from 27 to 175&#xa0;°C over 15&#xa0;min and maintained at 175 ± 2&#xa0;°C. In continuous heating, oil with and without papad was sampled every 15&#xa0;min for 1&#xa0;h. In intermittent frying, oil was heated to 175&#xa0;°C, maintained for 15&#xa0;min, and then cooled, with this cycle repeated for three days. Samples (250&#xa0;mL) were collected after each session, cooled to room temperature, and stored in airtight amber bottles. Fresh coconut oil had a moisture content of 0.19%, a water activity of 0.79 and values for free fatty acids, acid value, peroxide value, and saponification value were 0.93%, 2.61&#xa0;mg KOH/g, 0.18&#xa0;meq/kg, and 298.93&#xa0;mg KOH/g, respectively. Significant differences in physicochemical properties and fatty acid profiles were observed between continuous and intermittent heated oil samples, both with and without papad. However, coconut oil remained stable and acceptable after 1&#xa0;h of continuous frying and 48&#xa0;h of intermittent frying, as indicated by peroxide, FFA, and acid values. The findings confirm the stability of coconut oil and its suitability for use under the studied conditions.The practical utility of this study lies in its direct relevance to traditional and commercial food preparation practices, particularly in regions where coconut oil is the primary frying medium.</p>

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Time course studies on the physicochemical characteristics of coconut oil during continuous and intermittent heating and frying

  • 期刊论文

  • 发表日期：

    2025年7月3日

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  • P. P. Shameena Beegum,
  • C. Leya Elizabeth,
  • P. Sugatha,
  • S. V. Ramesh,
  • M. R. Manikantan

摘要

Coconut oil, widely used in southern India for cooking, particularly frying, was evaluated for quality changes during deep-fat frying of papad using continuous and intermittent heating methods. The oil was heated from 27 to 175 °C over 15 min and maintained at 175 ± 2 °C. In continuous heating, oil with and without papad was sampled every 15 min for 1 h. In intermittent frying, oil was heated to 175 °C, maintained for 15 min, and then cooled, with this cycle repeated for three days. Samples (250 mL) were collected after each session, cooled to room temperature, and stored in airtight amber bottles. Fresh coconut oil had a moisture content of 0.19%, a water activity of 0.79 and values for free fatty acids, acid value, peroxide value, and saponification value were 0.93%, 2.61 mg KOH/g, 0.18 meq/kg, and 298.93 mg KOH/g, respectively. Significant differences in physicochemical properties and fatty acid profiles were observed between continuous and intermittent heated oil samples, both with and without papad. However, coconut oil remained stable and acceptable after 1 h of continuous frying and 48 h of intermittent frying, as indicated by peroxide, FFA, and acid values. The findings confirm the stability of coconut oil and its suitability for use under the studied conditions.The practical utility of this study lies in its direct relevance to traditional and commercial food preparation practices, particularly in regions where coconut oil is the primary frying medium.