Comparison of the Frying Performance of Refined, Bleached and Deodorized Palm Olein and Coconut Oil

The changes in quality characteristics of refined, bleached and deodorized (RBD) palm olein used for deep-fat frying of banana chips (180 • C for 3 min at 17 min intervals for 2 h day −1 , to give six fryings per day and 30 fryings over five consecutive days) were studied. Four frying systems were used: RBD palm olein without antioxidant (system 1); RBD palm olein with 0.2 g kg −1 α-tocopherol (system 2); RBD palm olein with 1 g kg −1 oleoresin rosemary (system 3); and RBD palm olein with the combination of 0.1 g kg −1 α-tocopherol + 0.5 g kg −1 oleoresin rosemary (system 4). Fried oil samples were analysed for fatty acid composition, peroxide value (PV), anisidine value (AnV), totox value, free fatty acids (FFA) value, iodine value, E 1% 1 cm at 232 and 268 nm, colour and viscosity. The crispness and sensory evaluation of the banana chips fried in this study were also evaluated. The results showed that RBD palm olein with added antioxidant reduced PV, AnV, totox value, E 1% 1 cm at 232 and 268 nm, FFA and viscosity. The order of effectiveness in inhibiting oil oxidation in RBD palm olein was: oleoresin rosemary > α tocopherol + oleoresin rosemary > α-tocopherol > control. For the crispness, the force values of banana chips fried in all systems were comparable. Sensory evaluation of fried banana chips for each system showed that there was no significant (P > 0.05) difference in terms of colour, flavour, odour, texture and overall acceptability.

show abstract

“…19,21 The results for totox values are shown in Table 2. The totox values for all systems increased during frying.…”

Section: Totox Valuementioning

confidence: 99%

Quality characteristics of refined, bleached and deodorized palm olein and banana chips after deep‐fat frying

et al. 2003

View full text Add to dashboard Cite

show abstract

“…The initial PV for all oils was lower than 2 meq/kg. Che Man and Wan Hussin (1998) [37] mentioned that a good-quality vegetable oils should have a PV of lower than 2 meq/kg. The PV during the frying operation of all systems was gradually increased.…”

Section: Impact Of Frying On Physicochemical Characteristics Of Diffementioning

confidence: 99%

Impact of Frying on Fatty Acid Profile and Rheological Behaviour of Some Vegetable Oils

Sharoba¹,

Ramadan²

2017

J Food Process Technol

View full text Add to dashboard Cite

“…The PV of fresh oil should be less than 2 meqO 2 /kg (Man and Hussin 1998). The initial PV of oil samples was 0.65 (meqO 2 /kg).…”

Section: Changes In Peroxide Value (Pv)mentioning

confidence: 99%

Evaluation of antioxidant activity of loquat fruit (Eriobotrya japonica lindl.) skin and the feasibility of their application to improve the oxidative stability of soybean oil

2016

View full text Add to dashboard Cite

The effects of ultrasound-assisted, supercritical CO2 and solvent extraction techniques on antioxidant activity of loqua (Eriobotrya japonica Lindl.) skin extract in oxidation stability of soybean oil was evaluated. The antioxidant efficacy of extracts was determined using 2, 2-diphenyl-1-picrylhydrazyl (DPPH(•)) radical scavenging capacity, β-carotene/linoleic acid, and Rancimat test system. Results showed that solvent extract of loquat fruit skin at 400 ppm had the highest antioxidant activity compared to ultrasound-assisted and supercritical CO2 extracts. Further, solvent extraction was the most effective method for extraction of phenolic compounds. Protective effects of extracts in stabilization of soybean oil during both frying and storage conditions were tested and compared to tert-butyl hydroquinone (TBHQ) by measuring their peroxide value, free fatty acids, conjugated dienes and trienes value. During frying process solvent extract of skin at 400 ppm (SOEA) exhibited stronger antioxidant activity in oil compared to other oil samples, but this antioxidant potential was lower than TBHQ in storage conditions. Present study showed that loquat fruit skin is a good source of natural antioxidant compounds, and has the potential to be used as a substitute for synthetic antioxidants in vegetable oils.

show abstract

Comparison of the Frying Performance of Refined, Bleached and Deodorized Palm Olein and Coconut Oil

Cited by 43 publications

References 9 publications

Quality characteristics of refined, bleached and deodorized palm olein and banana chips after deep‐fat frying

Quality characteristics of refined, bleached and deodorized palm olein and banana chips after deep‐fat frying

Impact of Frying on Fatty Acid Profile and Rheological Behaviour of Some Vegetable Oils

Evaluation of antioxidant activity of loquat fruit (Eriobotrya japonica lindl.) skin and the feasibility of their application to improve the oxidative stability of soybean oil

Contact Info

Product

Resources

About