Evaluation of Potato Crisps Fried in Market Samples of Palm Olein, Corn Oil and Soya Oil
The shelf life of potato crisps fried in market samples of palm olein, corn oil and soya oil was evaluated by a sensory panel comprising Malaysian panelists. The shelf-life of crisps fried in palm olein was significantly longer than those fried in soya oil (p <0.05). There were no significant d...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English English |
| Published: |
1988
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| Online Access: | http://psasir.upm.edu.my/id/eprint/2594/ http://psasir.upm.edu.my/id/eprint/2594/1/Evaluation_of_Potato_Crisps_Fried_in_Market_Samples_of.pdf |
| _version_ | 1848839291155775488 |
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| author | Augustin , M. A. Heng, L. K. Idris, Nor Aini |
| author_facet | Augustin , M. A. Heng, L. K. Idris, Nor Aini |
| author_sort | Augustin , M. A. |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The shelf life of potato crisps fried in market samples of palm olein, corn oil and soya oil was
evaluated by a sensory panel comprising Malaysian panelists. The shelf-life of crisps fried in palm olein
was significantly longer than those fried in soya oil (p <0.05). There were no significant differences
(p < 0.05) between the shelf-life of crisps fried in palm olein and those fried in corn oil. In each oil
system, the shelf-life of the crisps fried in the oils decreased with an increase in fry number. The shelf-life of
the crisps fried in each oil was infuenced by the level of%polar components and the acid value of the oil. |
| first_indexed | 2025-11-15T07:09:07Z |
| format | Article |
| id | upm-2594 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T07:09:07Z |
| publishDate | 1988 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-25942013-05-27T07:02:08Z http://psasir.upm.edu.my/id/eprint/2594/ Evaluation of Potato Crisps Fried in Market Samples of Palm Olein, Corn Oil and Soya Oil Augustin , M. A. Heng, L. K. Idris, Nor Aini The shelf life of potato crisps fried in market samples of palm olein, corn oil and soya oil was evaluated by a sensory panel comprising Malaysian panelists. The shelf-life of crisps fried in palm olein was significantly longer than those fried in soya oil (p <0.05). There were no significant differences (p < 0.05) between the shelf-life of crisps fried in palm olein and those fried in corn oil. In each oil system, the shelf-life of the crisps fried in the oils decreased with an increase in fry number. The shelf-life of the crisps fried in each oil was infuenced by the level of%polar components and the acid value of the oil. 1988 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/2594/1/Evaluation_of_Potato_Crisps_Fried_in_Market_Samples_of.pdf Augustin , M. A. and Heng, L. K. and Idris, Nor Aini (1988) Evaluation of Potato Crisps Fried in Market Samples of Palm Olein, Corn Oil and Soya Oil. Pertanika, 11 (3). pp. 393-398. English |
| spellingShingle | Augustin , M. A. Heng, L. K. Idris, Nor Aini Evaluation of Potato Crisps Fried in Market Samples of Palm Olein, Corn Oil and Soya Oil |
| title | Evaluation of Potato Crisps Fried in Market Samples of
Palm Olein, Corn Oil and Soya Oil |
| title_full | Evaluation of Potato Crisps Fried in Market Samples of
Palm Olein, Corn Oil and Soya Oil |
| title_fullStr | Evaluation of Potato Crisps Fried in Market Samples of
Palm Olein, Corn Oil and Soya Oil |
| title_full_unstemmed | Evaluation of Potato Crisps Fried in Market Samples of
Palm Olein, Corn Oil and Soya Oil |
| title_short | Evaluation of Potato Crisps Fried in Market Samples of
Palm Olein, Corn Oil and Soya Oil |
| title_sort | evaluation of potato crisps fried in market samples of
palm olein, corn oil and soya oil |
| url | http://psasir.upm.edu.my/id/eprint/2594/ http://psasir.upm.edu.my/id/eprint/2594/1/Evaluation_of_Potato_Crisps_Fried_in_Market_Samples_of.pdf |