Mustard Oil Research Paper

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CHAPTER-1 INTRODUCTION Frying is a fast and ease technique to prepare the food and give sensory characteristics, such as unique flavor and taste, along with heat and mass transfer by warm oil which modifies the food surface, creating a crust that preserves flavors and maintain juiciness of the food during cooking , produce chewable and digestion easier. The rate of energy exchange in food system during cooking vary with the composition of the food and affected by heat and mass transfer rate, thermal diffusivity, thermal conductivity, density and specific heat. These characteristics…show more content…
Major mustard producing countries include Canada, China, Germany, France, Australia, Pakistan, Poland and India. Although mustard oil give many benefits it is banned in some countries and sold only for external use in the countries like United States, Canada and European Union as it is considered to be harmful for consumption. The use of Indian mustard oil is prohibited in the International market due to its high erucic acid and glucosinolate content. But in India it is being used from many years and also has a important position in rich Indian culture. But it does not show any adverse effects in India. No significant results are seen about toxicity with mustard oil either boiled or unboiled (Batra, 2003). Different physical and chemical parameters of mustard oil like density, viscosity, boiling point, saponification value (SV), iodine value (IV), and peroxide value (PV) of Mustard oils are studied to evaluate the compositional quality of oils. Ceriani et al.,(2008) and Mousavi et al., (2012). The main chemical component of mustard oil is allyl isothiocyanate, about 92% of oil which is hazardous for human. Mustard seeds contain numerous chemical constituents, including phytoalexins (sinalexin, sinalbins A and B), sterols and steryl esters (primarily sitosterol and campesterol), and flavonoids (eg, apigenin, chalcone) (Das et al., 2009). Crude mucilage from mustard contains (80-94) % carbohydrates, (1.7-15)% ash, and (2.2-4.4)% protein (Cui et al., 1993). Glucosinolates are nontoxic sulphur containing secondary Metabolites (Fahey et al., 2001). Flavor of white mustard seed is due Sinalbin; Sharper taste associated with black and brown mustard seeds is due sinigrin. The pungency is produced by glucosinolates, which are hydrolyzed by the enzyme myrosinase (a thioglucoside glucohydrolase) to flavor-active isothiocyanates (mustard oils). Glucosinolate in mustard oil

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