ORGANOLEPTIC AND PHYSICAL CHANGES IN FRESH AND REPEATED USAGE OF COOKING OILS IN INDIAN HOUSES

Frying is one of the oldest food processing methods. Its popularity is related to the ease and speed of food preparation and sensory characteristics, such as unique flavor and taste. Nowadays, the consumption of deep-fried food has gained popularity which causes an increase risk of different disease conditions such as obesity, cardiovascular disease, diabetes, hypertension, etc. So, the validation and standardization of fried foods commonly used in the household were more important. In this study, the Physiochemical and Organoleptic changes in repeatedly heated different types of oil such as sesame oil, coconut oil, groundnut oil, and refined Sunflower oil for preparing homemade popular South Indian snacks (Muruku) were studied. Density was found to increase gradually in peanut oil and refined sunflower oil. Viscosity was found to be stable in sesame oil. While the viscosity reduces in coconut oil, it increases in refined sunflower oil. The refractive index of the fresh and fried oil was found to be close enough to all the oils except refined sunflower oil, which had more deviations. Thus, the results conclude homemade snacks are always safer for consumption.