• Corpus ID: 51998519

Oxidative stability of wheat germ and rice bran oils in frying

@inproceedings{Naz2011OxidativeSO,
  title={Oxidative stability of wheat germ and rice bran oils in frying},
  author={Ambreen Naz and Masood Sadiq Butt},
  year={2011}
}
Wheat germ oil (WGO) and rice bran oil (RBO) were assessed for their oxidative stability and deteriorative changes after frying operation. Respective oils were blended at 10, 20 and 30% levels with that of corn oil. French fries were prepared and after 10th frying, rancidity tests were carried out. RBO blend T6 (30:70) and WGO treatment T2 (20:80) showed least degenerative changes in peroxide value (POV) i.e. 0.895meq/Kg and 1.46meq/Kg, respectively whilst free fatty acid (FFA) 1.15% and 1.35… 
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Conventional and Non-conventional Edible Oils: An Indian Perspective

TLDR
The purpose of this paper is to highlight the current scenario of edible oils in India, their composition, health benefits, food applications, stability issues and future aspects as buying the right oil for health has become of great importance.

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