Citation
Che Man, Y.B. and Liu, J.L. and Abdul Rahman, R. and Jamilah, B.
(1999)
Shelf-lfife of fried potato chips using RBD palm olein, soybean oil and their blends.
Journal of Food Lipids, 6 (4).
pp. 287-298.
ISSN 1065-7258; eISSN: 1065-7258
Abstract
Shelf-life of potato chips fried in refined, bleached and deodorized palm olein (RBDPO), soybean oil (SBO) and their blends was evaluated. Potato slices were fried for 130 s at 180 ± 5C at 30 min intervals over a period of 5 h/day for 5 consecutive days. Indicators of frying oil quality with the shelf-life of fried products chosen were total polar component and acid value. This study indicated that RBDPO was better than SBO for the preparation of fried potato chips in terms of shelf-life of products. The blends were also slightly better than SBO with increasing proportion of RBDPO. However, thé effects were minimal on the rate of development of rancidity in fried products beyond the fourth day of frying in the frying medium.
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Faculty of Food Science and Biotechnology |
| DOI Number: | https://doi.org/10.1111/j.1745-4522.1999.tb00151.x |
| Publisher: | Blackwell Publishing Inc.subscrip@blackwellpub.com |
| Keywords: | Potato chips; Shelf-life; Frying oil; Palm olein; Soybean oil; Oil blends; Total polar component; Acid value; Rancidity; Food quality |
| Depositing User: | Mohamad Jefri Mohamed Fauzi |
| Date Deposited: | 04 Mar 2025 06:31 |
| Last Modified: | 04 Mar 2025 06:31 |
| Altmetrics: | http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1111/j.1745-4522.1999.tb00151.x |
| URI: | http://psasir.upm.edu.my/id/eprint/115439 |
| Statistic Details: | View Download Statistic |
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