Changes of Headspace Volatile Constituents of Palm Olein And Selected Oils after Frying French Fries
نویسندگان
چکیده
منابع مشابه
Solid phase microextraction analysis of volatile constituents of heated palm olein and selected oils
Effect of heating on the development of volatile aroma constituents of palm olein and selected oils was studied. The aroma constituents of heated oils were collected using a solid-phase microextraction (SPME) headspace technique with an adsorbent of a divinylbenzene/carboxen (50/ 30μm) on polydimethylsiloxane (PDMS) fibre. The extracted volatiles were desorbed from the fibre in the injection po...
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Several million tones of palm oil and palm olein are used annually in the world for frying. This paper will discuss their frying performances in three major applications - industrial production of potato chips/crisps, industrial production of pre-fried frozen French fries and in fast food outlets. In the first study, about four tones of potato chips were continuously fried 8 hours a day and fiv...
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Refined rice bran oil (RBO) was blended with PUFA rich Soybean oil (SBO), MUFA rich Mustard oil (MO) and SFA rich Palm Olein oil (POO) to make a blend that had sufficient amount of Omega-3 fatty acid by mixing two or more oils in the ratio of 60:40 and 60:20:20 respectively. RBO and its blends were subjected to deep fat frying of potato chips at 180±10C for 24h. Oil samples were withdrawn after...
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The objective of the study was to evaluate the effects of different vegetable oils [red palm olein (RPO), palm olein (PO), corn oil (CO) and coconut oil (COC)] on lipid profile in rat. Sixty six Sprague Dawley male rats were randomly divided into eleven groups of 6 rats per group and were treated with 15% concentrations of RPO, PO, CO and COC for 4 and 8 weeks. Rats in control group were given ...
متن کاملOil Absorption, Polymer and Polar Compounds Formation During Deep-Fat Frying of French Fries in Vegetable Oils
of the food during deep-fat frying. Its formation begins when the temperature of the frying medium is close to 100°C. The surface is generally an even, golden brown colour, resulting from the browning reaction that occurs when sugars and protein present in the substrate react in the presence of heat. The crust is an area of numerous cavities, pores and large surface area, with a moisture conten...
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ژورنال
عنوان ژورنال: Pakistan Journal of Biological Sciences
سال: 2007
ISSN: 1028-8880
DOI: 10.3923/pjbs.2007.1044.1049