Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends
The main objective of the present study was to investigate the effects of the frying media and storage time on the fatty acid composition (FAC) and iodine value (IV) of deep-fat fried potato chips. The frying experiment was conducted at 180ºC for five consecutive days. Six frying media were consider...
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/14247/ http://psasir.upm.edu.my/id/eprint/14247/1/14247.pdf |
| _version_ | 1848842341078532096 |
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| author | Serjouie, Alireza Tan, Chin Ping Mirhosseini, Hamed Che Man, Yaakob |
| author_facet | Serjouie, Alireza Tan, Chin Ping Mirhosseini, Hamed Che Man, Yaakob |
| author_sort | Serjouie, Alireza |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The main objective of the present study was to investigate the effects of the frying media and storage time on the fatty acid composition (FAC) and iodine value (IV) of deep-fat fried potato chips. The frying experiment was conducted at 180ºC for five consecutive days. Six frying media were considered as the main treatments: refined, bleached, deodorized (RBD) palm olein (A), canola oil (C), RBD palm olein/sesame oil (AB, 1:1 w/w), RBD palm olein/canola oil (AC, 1:1, w/w), sesame oil/canola oil (BC, 1:1, w/w), and RBD palm olein/sesame oil/canola oil (ABC, 1:1:1, w/w/w). The initial degrees of unsaturation of the consumed oils, A, C, AB, AC, BC, and ABC, were 58.6, 94.0, 68.0, 72.2, 87.7, and 75.8 (g/100 g), respectively. The fatty acid analysis showed that there was a decrease in both the linolenic acid (C18:3) and linoleic acid (C18:2)
contents, whereas the palmitic acid (C16:0) increased with a prolonged frying time. The chemical analysis showed that there was a significant (p < 0.05) difference in terms of the IV for each frying oil during the five consecutive days of frying (day 0 to 5). Oil C had the least stability in terms of deep-fat frying due to a high level of unsaturated fatty acids. Conversely, oil AC had the best stability due to the smallest reduction of the C18:2/C16:0 ratio and the IV. |
| first_indexed | 2025-11-15T07:57:35Z |
| format | Article |
| id | upm-14247 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T07:57:35Z |
| publishDate | 2010 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-142472015-09-25T08:03:36Z http://psasir.upm.edu.my/id/eprint/14247/ Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends Serjouie, Alireza Tan, Chin Ping Mirhosseini, Hamed Che Man, Yaakob The main objective of the present study was to investigate the effects of the frying media and storage time on the fatty acid composition (FAC) and iodine value (IV) of deep-fat fried potato chips. The frying experiment was conducted at 180ºC for five consecutive days. Six frying media were considered as the main treatments: refined, bleached, deodorized (RBD) palm olein (A), canola oil (C), RBD palm olein/sesame oil (AB, 1:1 w/w), RBD palm olein/canola oil (AC, 1:1, w/w), sesame oil/canola oil (BC, 1:1, w/w), and RBD palm olein/sesame oil/canola oil (ABC, 1:1:1, w/w/w). The initial degrees of unsaturation of the consumed oils, A, C, AB, AC, BC, and ABC, were 58.6, 94.0, 68.0, 72.2, 87.7, and 75.8 (g/100 g), respectively. The fatty acid analysis showed that there was a decrease in both the linolenic acid (C18:3) and linoleic acid (C18:2) contents, whereas the palmitic acid (C16:0) increased with a prolonged frying time. The chemical analysis showed that there was a significant (p < 0.05) difference in terms of the IV for each frying oil during the five consecutive days of frying (day 0 to 5). Oil C had the least stability in terms of deep-fat frying due to a high level of unsaturated fatty acids. Conversely, oil AC had the best stability due to the smallest reduction of the C18:2/C16:0 ratio and the IV. Faculty of Food Science and Technology, Universiti Putra Malaysia 2010 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/14247/1/14247.pdf Serjouie, Alireza and Tan, Chin Ping and Mirhosseini, Hamed and Che Man, Yaakob (2010) Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends. International Food Research Journal, 17 (2). pp. 295-302. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/17%20%2802%29%202010/IFRJ-2010-295-302_Tan_Malaysia_OK%5B1%5D.pdf |
| spellingShingle | Serjouie, Alireza Tan, Chin Ping Mirhosseini, Hamed Che Man, Yaakob Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends |
| title | Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends |
| title_full | Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends |
| title_fullStr | Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends |
| title_full_unstemmed | Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends |
| title_short | Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends |
| title_sort | effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends |
| url | http://psasir.upm.edu.my/id/eprint/14247/ http://psasir.upm.edu.my/id/eprint/14247/ http://psasir.upm.edu.my/id/eprint/14247/1/14247.pdf |