Comparison of the frying performance of refined, bleached and deodorized palm olein and coconut oil
The frying performance of refined, bleached and deodorized palm olein (RBDPO) and refined, bleached and deodorized coconut oil (RBDCO) was compared in this study. The oils were studied during intermittent frying of potato chips at 180C for 5 h/day for 5 consecutive days. The indices used for assessm...
| Main Authors: | , |
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| Format: | Article |
| Language: | English English |
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Food & Nutrition Press
1998
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| Online Access: | http://psasir.upm.edu.my/id/eprint/51225/ http://psasir.upm.edu.my/id/eprint/51225/1/51225.pdf http://psasir.upm.edu.my/id/eprint/51225/7/Journal%20of%20Food%20Lipids%20-%202007%20-%20MAN%20-%20COMPARISON%20OF%20THE%20FRYING%20PERFORMANCE%20OF%20REFINED%20%20BLEACHED%20AND%20DEODORIZED%20PALM%20OLEIN.pdf |
| _version_ | 1848851774333517824 |
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| author | Che Man, Yaakob Wan Hussin, W. R. |
| author_facet | Che Man, Yaakob Wan Hussin, W. R. |
| author_sort | Che Man, Yaakob |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The frying performance of refined, bleached and deodorized palm olein (RBDPO) and refined, bleached and deodorized coconut oil (RBDCO) was compared in this study. The oils were studied during intermittent frying of potato chips at 180C for 5 h/day for 5 consecutive days. The indices used for assessment of frying performance of the oils were fatty acid composition (FAC), peroxide value (PV), anisidine value (AnV), % free fatty acid (FFA), iodine value (IV), % polar component, polymer content, color, viscosity, smoke point and foaming tendency. The results showed that RBDPO was superior to RBDCO in frying performance in terms of % FFA, iodine value, foaming tendency and smoke point. However, RBDCO performed better than RBDPO with respect to % polar component, polymer content, resistance to oxidation, color and viscosity. Flavor evaluation showed that potato chips fried in RBDPO were preferred by the panelists. |
| first_indexed | 2025-11-15T10:27:31Z |
| format | Article |
| id | upm-51225 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T10:27:31Z |
| publishDate | 1998 |
| publisher | Food & Nutrition Press |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-512252024-08-05T02:46:02Z http://psasir.upm.edu.my/id/eprint/51225/ Comparison of the frying performance of refined, bleached and deodorized palm olein and coconut oil Che Man, Yaakob Wan Hussin, W. R. The frying performance of refined, bleached and deodorized palm olein (RBDPO) and refined, bleached and deodorized coconut oil (RBDCO) was compared in this study. The oils were studied during intermittent frying of potato chips at 180C for 5 h/day for 5 consecutive days. The indices used for assessment of frying performance of the oils were fatty acid composition (FAC), peroxide value (PV), anisidine value (AnV), % free fatty acid (FFA), iodine value (IV), % polar component, polymer content, color, viscosity, smoke point and foaming tendency. The results showed that RBDPO was superior to RBDCO in frying performance in terms of % FFA, iodine value, foaming tendency and smoke point. However, RBDCO performed better than RBDPO with respect to % polar component, polymer content, resistance to oxidation, color and viscosity. Flavor evaluation showed that potato chips fried in RBDPO were preferred by the panelists. Food & Nutrition Press 1998 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/51225/1/51225.pdf text en http://psasir.upm.edu.my/id/eprint/51225/7/Journal%20of%20Food%20Lipids%20-%202007%20-%20MAN%20-%20COMPARISON%20OF%20THE%20FRYING%20PERFORMANCE%20OF%20REFINED%20%20BLEACHED%20AND%20DEODORIZED%20PALM%20OLEIN.pdf Che Man, Yaakob and Wan Hussin, W. R. (1998) Comparison of the frying performance of refined, bleached and deodorized palm olein and coconut oil. Journal of Food Lipids, 5 (3). pp. 197-210. ISSN 1065-7258; ESSN: 1745-4522 http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4522.1998.tb00120.x/abstract 10.1111/j.1745-4522.1998.tb00120.x |
| spellingShingle | Che Man, Yaakob Wan Hussin, W. R. Comparison of the frying performance of refined, bleached and deodorized palm olein and coconut oil |
| title | Comparison of the frying performance of refined, bleached and deodorized palm olein and coconut oil |
| title_full | Comparison of the frying performance of refined, bleached and deodorized palm olein and coconut oil |
| title_fullStr | Comparison of the frying performance of refined, bleached and deodorized palm olein and coconut oil |
| title_full_unstemmed | Comparison of the frying performance of refined, bleached and deodorized palm olein and coconut oil |
| title_short | Comparison of the frying performance of refined, bleached and deodorized palm olein and coconut oil |
| title_sort | comparison of the frying performance of refined, bleached and deodorized palm olein and coconut oil |
| url | http://psasir.upm.edu.my/id/eprint/51225/ http://psasir.upm.edu.my/id/eprint/51225/ http://psasir.upm.edu.my/id/eprint/51225/ http://psasir.upm.edu.my/id/eprint/51225/1/51225.pdf http://psasir.upm.edu.my/id/eprint/51225/7/Journal%20of%20Food%20Lipids%20-%202007%20-%20MAN%20-%20COMPARISON%20OF%20THE%20FRYING%20PERFORMANCE%20OF%20REFINED%20%20BLEACHED%20AND%20DEODORIZED%20PALM%20OLEIN.pdf |