Effect of temperature on milk fats of cow,buffalo,and goat used for frying local food products

作     者：Mohd Umar Khan Mohammad Fahimul Hassan Abdul Rauf 

作者机构：Department of ChemistryAligarh Muslim UniversityAligarhUttar PradeshIndia 

出 版 物：《Food Quality and Safety》 (食品品质与安全研究（英文版）)

年 卷 期：2018年第2卷第1期

页      面：51-57页

核心收录：

学科分类：0202[经济学-应用经济学] 02[经济学] 020205[经济学-产业经济学] 

基　　金：University Grants Commission  UGC 

主　　题：Milk fat Trans fatty acid Local food products Heating phenomenon FTIR spectroscopy 

摘      要：Objectives:Thermal processes,such as refining and frying,result in the formation of trans fatty acids(TFAs)in edible oils or *** 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 ***: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)***: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 ***:Local food products fried in these milk fats are hence very harmful to human *** 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.