Evaluation on the quality of Malaysian refined palm stearin

Bustamam, Farah Khuwailah Ahmad; Yeoh, Chee Beng; Sulaiman, Najwa; Saw, Mei Huey

doi:10.1051/ocl/2022030

Cited by 2 publications

(4 citation statements)

References 12 publications

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“…11 PS has a higher melting point of between 48 and 50 °C due to it having a significantly higher SFA content than PO. 11 This allows PS to be used as trans-fat-free margarine, shortening and cocoa butter substitutes when blended or interesterified with other vegetable oils. 7,11,12 However, PS is underutilised compared to palm olein, the liquid fraction of PO.…”

Section: Introductionmentioning

confidence: 99%

“…PS is the by‐product and solid fraction derived from PO fractionation, usually having an iodine value between 28 and 48 11 . PS has a higher melting point of between 48 and 50 °C due to it having a significantly higher SFA content than PO 11 . This allows PS to be used as trans‐fat‐free margarine, shortening and cocoa butter substitutes when blended or interesterified with other vegetable oils 7,11,12 .…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…11 This allows PS to be used as trans-fat-free margarine, shortening and cocoa butter substitutes when blended or interesterified with other vegetable oils. 7,11,12 However, PS is underutilised compared to palm olein, the liquid fraction of PO. 12 Nonetheless, PS promises to be a viable option for frying attributed to its high stability and renewability properties but studies on frying applications of PS are limited.…”

Section: Introductionmentioning

confidence: 99%

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Underutilised palm stearin as hard stock for deep‐frying medium and its performance for oil uptake in instant noodles

Ooi,

Ab Karim,

Chan

et al. 2024

J Sci Food Agric

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BACKGROUNDAs a by‐product of the palm oil industry, palm stearin is often overlooked despite having several beneficial properties, such as excellent stability, which is critically essential to meet the demand of the global food trend in producing safer processed food. Specifically, deep frying of food is often associated with the production of toxic compounds that could potentially migrate into the food system when oils are degraded under continuous heating. The incorporation of palm stearin is regarded as a cost‐effective and efficient method to modify the fatty acid composition of oils, enhance the frying qualities and lower the degradation rate.RESULTSThis study blended 5% and 10% palm stearin into palm oil to investigate the deep‐frying performance and impact on food quality. Increasing the palm stearin content improved the frying oil's oxidative and hydrolytic stability, evidenced by reduction of total polar material, free fatty acid and total oxidation value. Addition of palm stearin increased the slip melting point which improved the oil's oxidative stability but no significant increase in oil content of instant noodles was observed. Scanning electron microscopy and fluorescence microscopy showed the formation of larger pores in the noodle structure that facilitated oil retention.CONCLUSIONBlending palm stearin into frying oil enhanced the frying stability and minimally affected the oil uptake in instant noodles. This article presents the viability of blending palm stearin into frying oils to develop longer‐lasting frying oils. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Underutilised palm stearin as hard stock for deep‐frying medium and its performance for oil uptake in instant noodles

Ooi,

Ab Karim,

Chan

et al. 2024

J Sci Food Agric

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Aplikasi Minyak Sawit Merah sebagai Medium untuk Penumisan Sayur

Putri,

Rahayu,

Adawiyah

et al. 2024

J. Teknol Industri Pangan

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Red palm oil (RPO), processed without bleaching, has a higher total carotenoid content compared to commercial frying oil (CFO), at 500-700 ppm. The use of RPO in household cooking is not widespread due to its different characteristics compared to the commonly used cooking oil. This research aimed to determine the physicochemical characteristics (color, total carotenoid, iodine value, peroxide value, and acid value) and sensory attributes of RPO and CFO, followed by a comparison. Both oils were used in the preparation of pan-fried dishes, specifically pan-fried bean sprouts and pan-fried water spinach. Parameters observed in the pan-fried products included color, total carotenoid, sensory profile, and consumer’s acceptance. The results showed that the total carotenoid content in RPO (520.24±0.52 μg/g for pan-fried water spinach) was higher than in CFO (2.20±0.54 μg/g). However, CFO excelled in other chemical parameters, with a higher iodine value and lower acid and peroxide value. The total carotenoid in pan-fried products processed with RPO (34.52±0.25 μg/g for pan-fried bean sprouts and 37.83±0.05 μg/g for pan-fried water spinach) provided more than 15% of the daily vitamin A requirement per person. Pan-fried products made with RPO showed a sensory profile identical to the oil, and based on the obtained hedonic scores (neutral–slightly liked), products with RPO were not well-accepted by consumers. These results indicate that the application of RPO as a pan-frying medium can enhance its nutritional value due to its high carotenoid content, but it is not well-received sensorially.

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Evaluation on the quality of Malaysian refined palm stearin

Cited by 2 publications

References 12 publications

Underutilised palm stearin as hard stock for deep‐frying medium and its performance for oil uptake in instant noodles

Underutilised palm stearin as hard stock for deep‐frying medium and its performance for oil uptake in instant noodles

Aplikasi Minyak Sawit Merah sebagai Medium untuk Penumisan Sayur

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