Evaluation of Potato Crisps Fried in Market Samples of Palm Olein, Corn Oil and Soya Oil

Citation

Augustin , M. A. and Heng, L. K. and Idris, Nor Aini (1988) Evaluation of Potato Crisps Fried in Market Samples of Palm Olein, Corn Oil and Soya Oil. Pertanika, 11 (3). pp. 393-398.

Abstract

The shelf life of potato crisps fried in market samples of palm olein, corn oil and soya oil was evaluated by a sensory panel comprising Malaysian panelists. The shelf-life of crisps fried in palm olein was significantly longer than those fried in soya oil (p <0.05). There were no significant differences (p < 0.05) between the shelf-life of crisps fried in palm olein and those fried in corn oil. In each oil system, the shelf-life of the crisps fried in the oils decreased with an increase in fry number. The shelf-life of the crisps fried in each oil was infuenced by the level of%polar components and the acid value of the oil.

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Additional Metadata

Item Type:	Article
Divisions:	Faculty of Food Science and Technology
Keywords:	frying, potato crisps, shelf-life, palm olein, corn oil, soya oil
Depositing User:	Nur Izyan Mohd Zaki
Date Deposited:	16 Nov 2009 04:22
Last Modified:	27 May 2013 07:02
URI:	http://psasir.upm.edu.my/id/eprint/2594
Statistic Details:	View Download Statistic

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