ASSESSMENT OF PHYSICO-CHEMICAL PROPERTIES OF EDIBLE OILS AFTER DEEP CARBOHYDRATES FRYING

The consequences of this specific research work proposed that rehashed warming bit by bit lessened the wellbeing defensive impacts. The present research might be sent in numerous viewpoints to upgrade the nature of oil as well as give open mindfulness not to open eatable oils to high temperatures for long stretches ordinarily. The aim of this research was to study the changes in the physicochemical properties like Moisture content, Specific gravity, the Saponification value (SV), in addition Iodine value (IV) and Acid value, Fatty Acid Profiles and Acrylamide testing of three different edible Oils (Mustard, Soya and Sunflower) on repeated frying with carbohydrate (potatoes) as it ultimately changes the its nutritional and sensory, physicochemical properties.