UPM Institutional Repository

Deep frying performance of enzymatically synthesised palm-based medium- and long-chain triaclyglycerols (MLCT) oil blends


Koh, Soo Peng and Arifin, Norlelawati and Tan, Chin Ping and Yusoff, Mohd Suria Affandi and Long, Kamariah and Lai, Oi Ming (2011) Deep frying performance of enzymatically synthesised palm-based medium- and long-chain triaclyglycerols (MLCT) oil blends. Food and Bioprocess Technology, 4 (1). pp. 124-135. ISSN 1935-5130; ESSN: 1935-5149


The main aim of this work was to assess the frying strength of the enzymatically synthesized palm-based medium- and long-chain triacylglycerols (MLCT) oil with the aid of different antioxidants under deep-frying conditions. Palm-based MLCT oil in the presence of synthetic or natural antioxidants showed significantly better(P<0.05) thermal resistance and oxidative strength than refined, bleached, and deodorized (RBD) palm olein throughout the five consecutive days of frying. Rancimat induction period, free fatty acid content, anisidine value, E1%1cm at 232 and 268 nm, color, percentage of oil uptake, and viscosity measurement can be used as oil quality parameters to indicate the degree of oil deterioration under continuous stressed frying conditions. No significant changes (P>0.05) in the saturated/unsaturated fatty acids ratio across frying periods indicated good oxidative stability of the palm-based MLCT oil. Due to the polarity of medium- and long-chain triacylglycerols in palm-based MLCT oil, total polar compounds determination may not be a suitable oil quality measures. Sensory evaluation of fried chips showed no significant differences (P>0.05) between chips fried in RBD palm olein and palm-based MLCT oil over the 3-month storage period.

Download File

PDF (Abstract)
Deep frying performance of enzymatically synthesised palm.pdf

Download (84kB) | Preview

Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
Faculty of Biotechnology and Biomolecular Sciences
DOI Number: https://doi.org/10.1007/s11947-008-0138-y
Publisher: Springer
Keywords: Medium- and long-chain triacylglycerols; MLCT; Deep-fat frying; Oleoresin sage extracts; Tert-Butylhydroquinone; TBHQ; Refined; Bleached; Deodorized (RBD) palm olein
Depositing User: Nurul Ainie Mokhtar
Date Deposited: 15 May 2015 02:40
Last Modified: 19 Dec 2016 03:31
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1007/s11947-008-0138-y
URI: http://psasir.upm.edu.my/id/eprint/22241
Statistic Details: View Download Statistic

Actions (login required)

View Item View Item