The use of enzymatically synthesized medium– and long-chain triacylglycerols (MLCT) oil blends in food application
The potential use of medium- and long-chain triacylglycerols (MLCT) oil blends in food applications such as frying oil and salad dressings were investigated. The frying strength of palm-based MLCT oil with different antioxidants under deep frying conditions was assessed. Palm-based MLCT oil showed b...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/40726/ http://psasir.upm.edu.my/id/eprint/40726/1/The%20use%20of%20enzymatically%20synthesized%20medium-%20and%20long-chain%20triacylglycerols%20%28MLCT%29%20oil%20blends%20in%20food%20application.pdf |
| _version_ | 1848849506998681600 |
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| author | Koh, Soo Peng Long, Kamariah Tan, Chin Ping Yusoff, Mohd Suria Affandi Lai, Oi Ming Arifin, Norlelawati |
| author_facet | Koh, Soo Peng Long, Kamariah Tan, Chin Ping Yusoff, Mohd Suria Affandi Lai, Oi Ming Arifin, Norlelawati |
| author_sort | Koh, Soo Peng |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The potential use of medium- and long-chain triacylglycerols (MLCT) oil blends in food applications such as frying oil and salad dressings were investigated. The frying strength of palm-based MLCT oil with different antioxidants under deep frying conditions was assessed. Palm-based MLCT oil showed better thermalresistant oxidative strength than refined, bleached and deodorized (RBD) palm olein throughout the five consecutive days of frying. Sensory evaluation and rancidity assessment on fried chips showed no significant differences (P > 0.05) between chips fried in RBD palm olein and palm-based MLCT oil. MLCT-based salad dressings treated with different antioxidants showed similar rheological behaviors as compared to soybeanbased salad dressings. The overall quality of the physical appearance and organoleptic acceptability based on quantitative descriptive analysis showed no significant differences (P > 0.05) in all salad dressings. These findings indicated that MLCT-based oil blends can be used as healthy functional oil for daily consumption. |
| first_indexed | 2025-11-15T09:51:29Z |
| format | Article |
| id | upm-40726 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:51:29Z |
| publishDate | 2011 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-407262016-12-19T03:37:53Z http://psasir.upm.edu.my/id/eprint/40726/ The use of enzymatically synthesized medium– and long-chain triacylglycerols (MLCT) oil blends in food application Koh, Soo Peng Long, Kamariah Tan, Chin Ping Yusoff, Mohd Suria Affandi Lai, Oi Ming Arifin, Norlelawati The potential use of medium- and long-chain triacylglycerols (MLCT) oil blends in food applications such as frying oil and salad dressings were investigated. The frying strength of palm-based MLCT oil with different antioxidants under deep frying conditions was assessed. Palm-based MLCT oil showed better thermalresistant oxidative strength than refined, bleached and deodorized (RBD) palm olein throughout the five consecutive days of frying. Sensory evaluation and rancidity assessment on fried chips showed no significant differences (P > 0.05) between chips fried in RBD palm olein and palm-based MLCT oil. MLCT-based salad dressings treated with different antioxidants showed similar rheological behaviors as compared to soybeanbased salad dressings. The overall quality of the physical appearance and organoleptic acceptability based on quantitative descriptive analysis showed no significant differences (P > 0.05) in all salad dressings. These findings indicated that MLCT-based oil blends can be used as healthy functional oil for daily consumption. Faculty of Food Science and Technology, Universiti Putra Malaysia 2011 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/40726/1/The%20use%20of%20enzymatically%20synthesized%20medium-%20and%20long-chain%20triacylglycerols%20%28MLCT%29%20oil%20blends%20in%20food%20application.pdf Koh, Soo Peng and Long, Kamariah and Tan, Chin Ping and Yusoff, Mohd Suria Affandi and Lai, Oi Ming and Arifin, Norlelawati (2011) The use of enzymatically synthesized medium– and long-chain triacylglycerols (MLCT) oil blends in food application. International Food Research Journal, 18 (1). pp. 355-366. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/18%20%2801%29%202011/%2836%29%20IFRJ-2010-152%20Koh%5B1%5D.pdf |
| spellingShingle | Koh, Soo Peng Long, Kamariah Tan, Chin Ping Yusoff, Mohd Suria Affandi Lai, Oi Ming Arifin, Norlelawati The use of enzymatically synthesized medium– and long-chain triacylglycerols (MLCT) oil blends in food application |
| title | The use of enzymatically synthesized medium– and long-chain triacylglycerols (MLCT) oil blends in food application |
| title_full | The use of enzymatically synthesized medium– and long-chain triacylglycerols (MLCT) oil blends in food application |
| title_fullStr | The use of enzymatically synthesized medium– and long-chain triacylglycerols (MLCT) oil blends in food application |
| title_full_unstemmed | The use of enzymatically synthesized medium– and long-chain triacylglycerols (MLCT) oil blends in food application |
| title_short | The use of enzymatically synthesized medium– and long-chain triacylglycerols (MLCT) oil blends in food application |
| title_sort | use of enzymatically synthesized medium– and long-chain triacylglycerols (mlct) oil blends in food application |
| url | http://psasir.upm.edu.my/id/eprint/40726/ http://psasir.upm.edu.my/id/eprint/40726/ http://psasir.upm.edu.my/id/eprint/40726/1/The%20use%20of%20enzymatically%20synthesized%20medium-%20and%20long-chain%20triacylglycerols%20%28MLCT%29%20oil%20blends%20in%20food%20application.pdf |