Environmental Sciences, asked by Anonymous019, 6 months ago

Effect of heat on fats and oil

Answers

Answered by Anonymous

2

TFAs were estimated in 6 fats/oils before/after heating/frying at 180 °C and 220 °C. Heating/frying led to formation and increase in TFA in all fat/oil samples. Heating/frying also increased the saturated fatty acids and decreased cis-unsaturated fatty acids.

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Answered by sonusagar50

6

making it Rancid called Rancidity

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