Comparison of the frying performance of refined, bleached and deodorized palm olein and coconut oil

Citation

Che Man, Yaakob and Wan Hussin, W. R. (1998) Comparison of the frying performance of refined, bleached and deodorized palm olein and coconut oil. Journal of Food Lipids, 5 (3). pp. 197-210. ISSN 1065-7258; ESSN: 1745-4522

Abstract

The frying performance of refined, bleached and deodorized palm olein (RBDPO) and refined, bleached and deodorized coconut oil (RBDCO) was compared in this study. The oils were studied during intermittent frying of potato chips at 180C for 5 h/day for 5 consecutive days. The indices used for assessment of frying performance of the oils were fatty acid composition (FAC), peroxide value (PV), anisidine value (AnV), % free fatty acid (FFA), iodine value (IV), % polar component, polymer content, color, viscosity, smoke point and foaming tendency. The results showed that RBDPO was superior to RBDCO in frying performance in terms of % FFA, iodine value, foaming tendency and smoke point. However, RBDCO performed better than RBDPO with respect to % polar component, polymer content, resistance to oxidation, color and viscosity. Flavor evaluation showed that potato chips fried in RBDPO were preferred by the panelists.

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Additional Metadata

Item Type:	Article
Divisions:	Faculty of Food Science and Biotechnology
DOI Number:	https://doi.org/10.1111/j.1745-4522.1998.tb00120.x
Publisher:	Food & Nutrition Press
Keywords:	Frying performance; Palm olein; Coconut oil; RBDPO; RBDCO
Depositing User:	Nabilah Mustapa
Date Deposited:	04 Jul 2017 03:02
Last Modified:	04 Jul 2017 03:02
Altmetrics:	http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1111/j.1745-4522.1998.tb00120.x
URI:	http://psasir.upm.edu.my/id/eprint/51225
Statistic Details:	View Download Statistic

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