Shelf-lfife of fried potato chips using RBD palm olein, soybean oil and their blends
Shelf-life of potato chips fried in refined, bleached and deodorized palm olein (RBDPO), soybean oil (SBO) and their blends was evaluated. Potato slices were fried for 130 s at 180 ± 5C at 30 min intervals over a period of 5 h/day for 5 consecutive days. Indicators of frying oil quality with the she...
| Main Authors: | , , , |
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| Format: | Article |
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Blackwell Publishing Inc.subscrip@blackwellpub.com
1999
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| Online Access: | http://psasir.upm.edu.my/id/eprint/115439/ |
| _version_ | 1848866777077907456 |
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| author | Che Man, Y.B. Liu, J.L. Abdul Rahman, R. Jamilah, B. |
| author_facet | Che Man, Y.B. Liu, J.L. Abdul Rahman, R. Jamilah, B. |
| author_sort | Che Man, Y.B. |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Shelf-life of potato chips fried in refined, bleached and deodorized palm olein (RBDPO), soybean oil (SBO) and their blends was evaluated. Potato slices were fried for 130 s at 180 ± 5C at 30 min intervals over a period of 5 h/day for 5 consecutive days. Indicators of frying oil quality with the shelf-life of fried products chosen were total polar component and acid value. This study indicated that RBDPO was better than SBO for the preparation of fried potato chips in terms of shelf-life of products. The blends were also slightly better than SBO with increasing proportion of RBDPO. However, thé effects were minimal on the rate of development of rancidity in fried products beyond the fourth day of frying in the frying medium. |
| first_indexed | 2025-11-15T14:25:59Z |
| format | Article |
| id | upm-115439 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T14:25:59Z |
| publishDate | 1999 |
| publisher | Blackwell Publishing Inc.subscrip@blackwellpub.com |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1154392025-03-04T06:31:03Z http://psasir.upm.edu.my/id/eprint/115439/ Shelf-lfife of fried potato chips using RBD palm olein, soybean oil and their blends Che Man, Y.B. Liu, J.L. Abdul Rahman, R. Jamilah, B. Shelf-life of potato chips fried in refined, bleached and deodorized palm olein (RBDPO), soybean oil (SBO) and their blends was evaluated. Potato slices were fried for 130 s at 180 ± 5C at 30 min intervals over a period of 5 h/day for 5 consecutive days. Indicators of frying oil quality with the shelf-life of fried products chosen were total polar component and acid value. This study indicated that RBDPO was better than SBO for the preparation of fried potato chips in terms of shelf-life of products. The blends were also slightly better than SBO with increasing proportion of RBDPO. However, thé effects were minimal on the rate of development of rancidity in fried products beyond the fourth day of frying in the frying medium. Blackwell Publishing Inc.subscrip@blackwellpub.com 1999 Article PeerReviewed Che Man, Y.B. and Liu, J.L. and Abdul Rahman, R. and Jamilah, B. (1999) Shelf-lfife of fried potato chips using RBD palm olein, soybean oil and their blends. Journal of Food Lipids, 6 (4). pp. 287-298. ISSN 1065-7258; eISSN: 1065-7258 https://onlinelibrary.wiley.com/doi/10.1111/j.1745-4522.1999.tb00151.x 10.1111/j.1745-4522.1999.tb00151.x |
| spellingShingle | Che Man, Y.B. Liu, J.L. Abdul Rahman, R. Jamilah, B. Shelf-lfife of fried potato chips using RBD palm olein, soybean oil and their blends |
| title | Shelf-lfife of fried potato chips using RBD palm olein, soybean oil and their blends |
| title_full | Shelf-lfife of fried potato chips using RBD palm olein, soybean oil and their blends |
| title_fullStr | Shelf-lfife of fried potato chips using RBD palm olein, soybean oil and their blends |
| title_full_unstemmed | Shelf-lfife of fried potato chips using RBD palm olein, soybean oil and their blends |
| title_short | Shelf-lfife of fried potato chips using RBD palm olein, soybean oil and their blends |
| title_sort | shelf-lfife of fried potato chips using rbd palm olein, soybean oil and their blends |
| url | http://psasir.upm.edu.my/id/eprint/115439/ http://psasir.upm.edu.my/id/eprint/115439/ http://psasir.upm.edu.my/id/eprint/115439/ |