Characteristics of fatty acid composition and minor constituents of red palm olein and palm kernel oil combination
نویسندگان
چکیده
منابع مشابه
Palm oil and palm olein frying applications.
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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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 کاملThe Digestion , Absorption and Utilization of Refined Palm Oil , Palm Olein and Palm
A nutritional evaluation of refined, bleached and deodorised (RBD) palm oil and its fractionation products, RBD palm olein and RBD palm stearin in terms of their digestibility, rate of absorption and food efficiency in rats, shows that RBD palm olein is a better oil by these criteria than RBD palm stearin and the unfractionated RBD palm oil. Nevertheless, the nutritional indices reported for RB...
متن کاملPreparation of vesicle drug carrier from palm oil- and palm kernel oil-based glycosides.
A new mixture of alkyl glycosides derived from palm oil (PO) or palm kernel oil (PKO) was synthesised. This mixture contains glycosylated disaccharide of either maltose or lactose with aliphatic chain that varies according to the PO or PKO fatty acids composition. The synthesis method produced no polymerised sugar unlike the production of the commercial glycosides (APG). The mixture only contai...
متن کاملEffect of microwave heating on the quality characteristics of canola oil in presence of palm olein.
BACKGROUND Microwave heating is one of the most attractive cooking methods for food preparation, commonly employed in households and especially in restaurants for its high speed and convenience. The chemical constituents of oils that degrade during microwave heating do so at rates that vary with heating temperature and time in a similar manner to other type of processing methods. The rate of qu...
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ژورنال
عنوان ژورنال: Journal of Advanced Pharmaceutical Technology & Research
سال: 2021
ISSN: 2231-4040
DOI: 10.4103/japtr.japtr_91_20