Quality parameters of sunflower oil and palm olein during multiple frying
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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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 Oil samples were withdrawn after...
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Palm olein and sesame seed oil were blended at varying ratios; changes in their physicochemical and sensory characteristics were determined. Increasing amounts of SSO (from 10 to 20, 30 and 40%) and decreasing amounts of PO (from 90, 80, 70 and 60%) in the blends, results in increase in the degree of unsaturation. FFA increased from 0.25% (90 PO: 10 SSO) to 0.65%. (60 PO: 40 SSO). Blending alte...
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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 کاملPerformance of phytochemical antioxidant systems in refined-bleached-deodorized palm olein during frying.
Antioxidants are important inhibitory compounds against the oxidative deterioration of food. This study investigated the effects of various phytochemical antioxidant systems [oleoresin rosemary (OR), oleoresin sage (OS) and citric acid (CA)] on the physico-chemical characteristics of refined, bleached and deodorized (RBD) palm olein during the frying of potato chips. The effects of various mixt...
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ژورنال
عنوان ژورنال: Journal of Agricultural Sciences, Belgrade
سال: 2020
ISSN: 1450-8109,2406-0968
DOI: 10.2298/jas2001061p