Articles

Physicochemical Evaluation of Used Frying Oils Through Determination of Saponification, Acid, Peroxide, And Iodine Values

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 This study investigates the degradation of frying oils used in local food establishments through the analysis of key quality parameters. Oil samples, collected after frying common food items such as samosas, Manchurian, chicken, medu vada, jalebi, and momos for prolonged periods (8–9 hours), were examined. Palm and vegetable oils were analysed for acid value, saponification value, peroxide value, and iodine value using standard titrimetric techniques. Acid-base titration methods were applied for acid, peroxide, and saponification values, while iodometric titration was used for iodine value. The comparative assessment highlights the chemical changes occurring in reused oils, emphasizing the necessity of regular monitoring to ensure safety and suitability for continued use in food preparation.

The Potential of Lipid Oxidation on Non-Gluten Mocaf Cookies Incorporated with Chicken Meat-Carrot Puree

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Cookies and crackers are the most popular snack in many countries. They are essentially made from wheat flour, which is also an issue as Indonesia is completely dependent on wheat imports. On the other hand, people with celiac disease could not consume wheat-derived products, including biscuits. Replacing the raw material of biscuits with local flour is one approach to reduce the use of wheat and help people with celiac disease. The aim of this study was to evaluate the quality of cookies made from modified cassava flour (mocaf), incorporated with chicken meat and carrot puree, from the point of view of lipid oxidation potential. The parameters observed were free fatty acids, peroxide value and thiobarbituric acid (TBA) number as indicators of lipid oxidation. The experimental design used was a completely randomised design with one factor, the ratio of chicken meat to carrot puree. The ratio was in 4 levels (F1 = 0:0 (control), F2 = 12.5%:37.5%, F3 = 25%:25%, F4 = 37.5%:12.5%). The results showed that the free fatty acid content had a range of 4.37-5.47 g/100 g, peroxide values 2.73-5.75 mq.eq/kg and TBA values 4.96-5.46 mg.mlonaldehyde/kg. Compared to the sample control (F1), the F4 formulation was considered to be the best biscuit in terms of low peroxide value and TBA values.