Please wait a minute...
Food Qual Safet
Food Qual Safet
    
Effect of temperature on milk fats of cow, buffalo, and goat used for frying local food products
Mohd Umar Khan, Mohammad Fahimul Hassan, Abdul Rauf
Department of Chemistry, Aligarh Muslim University, Aligarh, Uttar Pradesh, India
Download:
Export: BibTeX | EndNote (RIS)      

Abstract  Objectives
Thermal processes, such as refining and frying, result in the formation of trans fatty acids (TFAs) in edible oils or fats. Concerning the detrimental effect of TFAs on human health, milk fat samples of cow, buffalo, and goat are collected in order to elucidate TFAs accumulation during thermal processing.
Methods
The increased amount of TFAs due to heating is analyzed by attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectroscopy in conjunction with second-derivative treatment and gas chromatographic (GC) analysis.
Results
The total amount of TFAs has been increased from 7.71 to 8.25 per cent for cow milk fat, 7.12 to 7.82 per cent for buffalo milk fat, and from 6.82 to 7.61 per cent for goat milk fat on heating the samples to 125°C–175°C as predicted by GC.
Conclusions
Local food products fried in these milk fats are hence very harmful to human health. These results demonstrate that thermally induced TFAs in milk fats are closely related to the process temperature and time, which should be considered to reduce the formation of TFAs during thermal treatment.

Key words： Milk fat      Trans fatty acid      Local food products      Heating phenomenon      FTIR spectroscopy     
Corresponding Authors: Abdul Rauf, Department of Chemistry, University Road, Aligarh Muslim University, Aligarh 202002, Uttar Pradesh, India.     E-mail: abduloafchem@gmail.com
Service
E-mail this article
Add to my bookshelf
Add to citation manager
E-mail Alert
RSS
Articles by authors
Mohd Umar Khan
Mohammad Fahimul Hassan
Abdul Rauf
Cite this article:

Mohd Umar Khan, Mohammad Fahimul Hassan, Abdul Rauf. Effect of temperature on milk fats of cow, buffalo, and goat used for frying local food products. Food Qual Safet, 2018, 2(1): 51-57.

URL:

http://www.zjujournals.com/fqs/10.1093/fqsafe/fyx029     OR     http://www.zjujournals.com/fqs/Y2018/V2/I1/51


温度对牛、水牛和山羊奶中乳脂的影响

目标
热加工（如精炼、油炸）会导致食用油或脂肪中反式脂肪酸（TFA）的形成。本文以牛、水牛和山羊的乳脂样品为研究对象，阐明热加工过程中TFA的积累。
方法
通过傅立叶变换衰减全反射红外光谱法（ATR-FTIR）结合二阶导数和气相色谱（GC）分析加热导致增加的TFA。
结果
GC检测得出，在将样品加热到125°C-175°C时，牛奶脂肪中TFA的总量从7.71％增加到8.25％，水牛奶脂肪中TFA的总量从7.12％增加到7.82％，羊奶脂肪从6.82％增加到7.61％。 
结论
因此，在乳脂中油炸的食品不利于人体健康。结果表明，在乳脂中热诱导产生的TFA与工艺温度和时间密切相关，应该考虑在热处理过程中减少TFA的形成。

关键词： 乳脂,  反式脂肪酸,  当地食品,  加热现象,  傅立叶红外光谱 
No related articles found!