Physico-Chemical And Sensory Characteristics Of Blends Of Palm Olein And Other Vegetable Oils And Their Frying Stability
Palm olein can easily be blended with other oils such as sesame and peanut oils. In this study, vegetable oil blends were prepared by blending, palm olein (PO) with sesame seed oil (SSO) or peanut oil (PnO) in proportions of 90:10, 80:20, 70:30 and 60:40 (v/v). The objectives of this study were t...
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| Format: | Thesis |
| Language: | English English |
| Published: |
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/12014/ http://psasir.upm.edu.my/id/eprint/12014/1/FSTM_2010_2_A.pdf |
| _version_ | 1848841731425959936 |
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| author | Myat, Myat Win |
| author_facet | Myat, Myat Win |
| author_sort | Myat, Myat Win |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Palm olein can easily be blended with other oils such as sesame and peanut oils. In this
study, vegetable oil blends were prepared by blending, palm olein (PO) with sesame
seed oil (SSO) or peanut oil (PnO) in proportions of 90:10, 80:20, 70:30 and 60:40 (v/v).
The objectives of this study were to determine the physico-chemical characteristics of
pure palm olein, sesame, peanut and their blends; to evaluate the sensory properties of
banana chips fried in different oil blends in order to elucidate the best combination ratios
to be used as frying oil; to determine the frying quality of palm olein blended with either
PnO or SSO during deep fat frying; and to identify the best oil blends amongst them.
In this study, the physico-chemical properties of oil blends such as fatty acid
composition (FA), color, viscosity, free fatty acid (FFA), iodine value (IV), peroxide
value (PV), p-Anisidine value (p-AV), total oxidation (TOTOX) value, triacylglycerol (TAG) profile and melting point were investigated. |
| first_indexed | 2025-11-15T07:47:54Z |
| format | Thesis |
| id | upm-12014 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T07:47:54Z |
| publishDate | 2010 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-120142013-05-27T07:50:47Z http://psasir.upm.edu.my/id/eprint/12014/ Physico-Chemical And Sensory Characteristics Of Blends Of Palm Olein And Other Vegetable Oils And Their Frying Stability Myat, Myat Win Palm olein can easily be blended with other oils such as sesame and peanut oils. In this study, vegetable oil blends were prepared by blending, palm olein (PO) with sesame seed oil (SSO) or peanut oil (PnO) in proportions of 90:10, 80:20, 70:30 and 60:40 (v/v). The objectives of this study were to determine the physico-chemical characteristics of pure palm olein, sesame, peanut and their blends; to evaluate the sensory properties of banana chips fried in different oil blends in order to elucidate the best combination ratios to be used as frying oil; to determine the frying quality of palm olein blended with either PnO or SSO during deep fat frying; and to identify the best oil blends amongst them. In this study, the physico-chemical properties of oil blends such as fatty acid composition (FA), color, viscosity, free fatty acid (FFA), iodine value (IV), peroxide value (PV), p-Anisidine value (p-AV), total oxidation (TOTOX) value, triacylglycerol (TAG) profile and melting point were investigated. 2010-03 Thesis NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/12014/1/FSTM_2010_2_A.pdf Myat, Myat Win (2010) Physico-Chemical And Sensory Characteristics Of Blends Of Palm Olein And Other Vegetable Oils And Their Frying Stability. Masters thesis, Universiti Putra Malaysia. Vegetable oil - Analysis Palm oil - Analysis English |
| spellingShingle | Vegetable oil - Analysis Palm oil - Analysis Myat, Myat Win Physico-Chemical And Sensory Characteristics Of Blends Of Palm Olein And Other Vegetable Oils And Their Frying Stability |
| title | Physico-Chemical And Sensory Characteristics Of Blends Of Palm Olein And Other Vegetable Oils And Their Frying Stability
|
| title_full | Physico-Chemical And Sensory Characteristics Of Blends Of Palm Olein And Other Vegetable Oils And Their Frying Stability
|
| title_fullStr | Physico-Chemical And Sensory Characteristics Of Blends Of Palm Olein And Other Vegetable Oils And Their Frying Stability
|
| title_full_unstemmed | Physico-Chemical And Sensory Characteristics Of Blends Of Palm Olein And Other Vegetable Oils And Their Frying Stability
|
| title_short | Physico-Chemical And Sensory Characteristics Of Blends Of Palm Olein And Other Vegetable Oils And Their Frying Stability
|
| title_sort | physico-chemical and sensory characteristics of blends of palm olein and other vegetable oils and their frying stability |
| topic | Vegetable oil - Analysis Palm oil - Analysis |
| url | http://psasir.upm.edu.my/id/eprint/12014/ http://psasir.upm.edu.my/id/eprint/12014/1/FSTM_2010_2_A.pdf |