Influence of Thermal Processing on the Formation of Trans Fats in Various Edible Oils

摘要: Trans fats are popular owing to their low cost and potential increase the shelf life of processed foods but also associated with various risk factors. The present study is focused on impact oil processing, like frying, formation trans in commercially available edible oils. Scanning electron microscopy was carried out observe structural changes frying material. physicochemical analysis oils out, while trans-fatty acid (TFA; elaidic acid) during processing measured by gas chromatography-flame ionization detector (GC-FID). Furthermore, levels TFA, i.e., acid, were found higher samples potatoes than without potatoes. It proposed that fat content could be reduced using high-quality medium as well avoiding repeated order improve quality nutritional value diet avert Practical Applications: its products contribute suitable features food. Presently, intake considered a peril factor for cardiac heart diseases, diabetes, cancer other allied disparities. aims at quantification evaluation attributes fried Structural tissues material observed through microscopy. results obtained showed parameters free fatty level, specific gravity, peroxide value, saponification iodine significantly different depending upon conditions. TFA (elaidic GC coupled FID proportion So it suggested should minimized daily