Effect of vegetable-based oil blends on physicochemical properties of oils during deep-fat frying.
Frying performance of palm olein, sesame oil and canola oil and their blends was investigated by assessing the physicochemical changes (i.e., color, viscosity, Free Fatty Acid (FFA), Peroxide Value (PV), Anisidine Value (AV), TOTOX Value (TV), Polymer Content (PC) and specific extinction) of oils du...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Academic Journals Inc., USA
2010
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/17700/ |
| _version_ | 1848843314841780224 |
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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 | Frying performance of palm olein, sesame oil and canola oil and their blends was investigated by assessing the physicochemical changes (i.e., color, viscosity, Free Fatty Acid (FFA), Peroxide Value (PV), Anisidine Value (AV), TOTOX Value (TV), Polymer Content (PC) and specific extinction) of oils during deep-fat frying of potato chips. Six frying oils, namely refined, bleached and 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) were considered as the independent variables. The physicochemical properties of the frying oils were significantly (p<0.05) influenced by the type and concentration of the component oil(s). Among all six frying oils, canola oil (C) generally exhibited the least chemical stability during the frying process and RBD palm olein (A) the highest. |
| first_indexed | 2025-11-15T08:13:04Z |
| format | Article |
| id | upm-17700 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T08:13:04Z |
| publishDate | 2010 |
| publisher | Academic Journals Inc., USA |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-177002011-12-05T02:37:26Z http://psasir.upm.edu.my/id/eprint/17700/ Effect of vegetable-based oil blends on physicochemical properties of oils during deep-fat frying. Serjouie, Alireza Tan, Chin Ping Mirhosseini, Hamed Che Man, Yaakob Frying performance of palm olein, sesame oil and canola oil and their blends was investigated by assessing the physicochemical changes (i.e., color, viscosity, Free Fatty Acid (FFA), Peroxide Value (PV), Anisidine Value (AV), TOTOX Value (TV), Polymer Content (PC) and specific extinction) of oils during deep-fat frying of potato chips. Six frying oils, namely refined, bleached and 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) were considered as the independent variables. The physicochemical properties of the frying oils were significantly (p<0.05) influenced by the type and concentration of the component oil(s). Among all six frying oils, canola oil (C) generally exhibited the least chemical stability during the frying process and RBD palm olein (A) the highest. Academic Journals Inc., USA 2010 Article PeerReviewed Serjouie, Alireza and Tan, Chin Ping and Mirhosseini, Hamed and Che Man, Yaakob (2010) Effect of vegetable-based oil blends on physicochemical properties of oils during deep-fat frying. American Journal of Food Technology, 5 (5). pp. 310-323. ISSN 1557-458X Oils and fats, Edible. Vegetable oils. 10.3923/ajft.2010.310.323 English |
| spellingShingle | Oils and fats, Edible. Vegetable oils. Serjouie, Alireza Tan, Chin Ping Mirhosseini, Hamed Che Man, Yaakob Effect of vegetable-based oil blends on physicochemical properties of oils during deep-fat frying. |
| title | Effect of vegetable-based oil blends on physicochemical properties of oils during deep-fat frying. |
| title_full | Effect of vegetable-based oil blends on physicochemical properties of oils during deep-fat frying. |
| title_fullStr | Effect of vegetable-based oil blends on physicochemical properties of oils during deep-fat frying. |
| title_full_unstemmed | Effect of vegetable-based oil blends on physicochemical properties of oils during deep-fat frying. |
| title_short | Effect of vegetable-based oil blends on physicochemical properties of oils during deep-fat frying. |
| title_sort | effect of vegetable-based oil blends on physicochemical properties of oils during deep-fat frying. |
| topic | Oils and fats, Edible. Vegetable oils. |
| url | http://psasir.upm.edu.my/id/eprint/17700/ http://psasir.upm.edu.my/id/eprint/17700/ |