Effect of vegetable-based oil blends on physicochemical properties of oils during deep-fat frying.

Serjouie, Alireza and Tan, Chin Ping and Mirhosseini, Hamed and Che Man, Yaakob (2010) Effect of vegetable-based oil blends on physicochemical properties of oils during deep-fat frying. American Journal of Food Technology, 5 (5). pp. 310-323. ISSN 1557-458X

Full text not available from this repository.

Abstract

Frying performance of palm olein, sesame oil and canola oil and their blends was investigated by assessing the physicochemical changes (i.e., color, viscosity, Free Fatty Acid (FFA), Peroxide Value (PV), Anisidine Value (AV), TOTOX Value (TV), Polymer Content (PC) and specific extinction) of oils during deep-fat frying of potato chips. Six frying oils, namely refined, bleached and deodorized (RBD) palm olein (A), canola oil (C), RBD palm olein/sesame oil (AB, 1:1 w/w), RBD palm olein/canola oil (AC, 1:1 w/w), sesame oil/canola oil (BC, 1:1 w/w) and RBD palm olein/sesame oil/canola oil (ABC, 1:1:1 w/w/w) were considered as the independent variables. The physicochemical properties of the frying oils were significantly (p<0.05) influenced by the type and concentration of the component oil(s). Among all six frying oils, canola oil (C) generally exhibited the least chemical stability during the frying process and RBD palm olein (A) the highest.

Item Type:Article
Keyword:Deep-fat frying; Physicochemical properties; Palm olein; Canola oil; Sesame oil.
Subject:Oils and fats, Edible.
Subject:Vegetable oils.
Faculty or Institute:Faculty of Food Science and Technology
Publisher:Academic Journals Inc., USA
DOI Number:10.3923/ajft.2010.310.323
Altmetrics:http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.3923/ajft.2010.310.323
ID Code:17700
Deposited By: Khairil Ridzuan Khahirullah
Deposited On:05 Dec 2011 02:37
Last Modified:05 Dec 2011 02:37

Repository Staff Only: item control page

Document Download Statistics

This item has been downloaded for since 05 Dec 2011 02:37.

View statistics for "Effect of vegetable-based oil blends on physicochemical properties of oils during deep-fat frying."


Universiti Putra Malaysia Institutional Repository

Universiti Putra Malaysia Institutional Repository is an on-line digital archive that serves as a central collection and storage of scientific information and research at the Universiti Putra Malaysia.

Currently, the collections deposited in the IR consists of Master and PhD theses, Master and PhD Project Report, Journal Articles, Journal Bulletins, Conference Papers, UPM News, Newspaper Cuttings, Patents and Inaugural Lectures.

As the policy of the university does not permit users to view thesis in full text, access is only given to the first 24 pages only.