Physico-Chemical And Sensory Characteristics Of Blends Of Palm Olein And Other Vegetable Oils And Their Frying Stability

Palm olein can easily be blended with other oils such as sesame and peanut oils. In this study, vegetable oil blends were prepared by blending, palm olein (PO) with sesame seed oil (SSO) or peanut oil (PnO) in proportions of 90:10, 80:20, 70:30 and 60:40 (v/v). The objectives of this study were t...

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Main Author:	Myat, Myat Win
Format:	Thesis
Language:	English English
Published:	2010
Subjects:	Vegetable oil - Analysis Palm oil - Analysis
Online Access:	http://psasir.upm.edu.my/id/eprint/12014/1/FSTM_2010_2_A.pdf
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id	my-upm-ir.12014
record_format	uketd_dc
spelling	my-upm-ir.120142013-05-27T07:50:47Z Physico-Chemical And Sensory Characteristics Of Blends Of Palm Olein And Other Vegetable Oils And Their Frying Stability 2010-03 Myat, Myat Win Palm olein can easily be blended with other oils such as sesame and peanut oils. In this study, vegetable oil blends were prepared by blending, palm olein (PO) with sesame seed oil (SSO) or peanut oil (PnO) in proportions of 90:10, 80:20, 70:30 and 60:40 (v/v). The objectives of this study were to determine the physico-chemical characteristics of pure palm olein, sesame, peanut and their blends; to evaluate the sensory properties of banana chips fried in different oil blends in order to elucidate the best combination ratios to be used as frying oil; to determine the frying quality of palm olein blended with either PnO or SSO during deep fat frying; and to identify the best oil blends amongst them. In this study, the physico-chemical properties of oil blends such as fatty acid composition (FA), color, viscosity, free fatty acid (FFA), iodine value (IV), peroxide value (PV), p-Anisidine value (p-AV), total oxidation (TOTOX) value, triacylglycerol (TAG) profile and melting point were investigated. Vegetable oil - Analysis Palm oil - Analysis 2010-03 Thesis http://psasir.upm.edu.my/id/eprint/12014/ http://psasir.upm.edu.my/id/eprint/12014/1/FSTM_2010_2_A.pdf application/pdf en public masters Universiti Putra Malaysia Vegetable oil - Analysis Palm oil - Analysis Faculty of Food Science and Technology English
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English English
topic	Vegetable oil - Analysis Palm oil - Analysis
spellingShingle	Vegetable oil - Analysis Palm oil - Analysis Myat, Myat Win Physico-Chemical And Sensory Characteristics Of Blends Of Palm Olein And Other Vegetable Oils And Their Frying Stability
description	Palm olein can easily be blended with other oils such as sesame and peanut oils. In this study, vegetable oil blends were prepared by blending, palm olein (PO) with sesame seed oil (SSO) or peanut oil (PnO) in proportions of 90:10, 80:20, 70:30 and 60:40 (v/v). The objectives of this study were to determine the physico-chemical characteristics of pure palm olein, sesame, peanut and their blends; to evaluate the sensory properties of banana chips fried in different oil blends in order to elucidate the best combination ratios to be used as frying oil; to determine the frying quality of palm olein blended with either PnO or SSO during deep fat frying; and to identify the best oil blends amongst them. In this study, the physico-chemical properties of oil blends such as fatty acid composition (FA), color, viscosity, free fatty acid (FFA), iodine value (IV), peroxide value (PV), p-Anisidine value (p-AV), total oxidation (TOTOX) value, triacylglycerol (TAG) profile and melting point were investigated.
format	Thesis
qualification_level	Master's degree
author	Myat, Myat Win
author_facet	Myat, Myat Win
author_sort	Myat, Myat Win
title	Physico-Chemical And Sensory Characteristics Of Blends Of Palm Olein And Other Vegetable Oils And Their Frying Stability
title_short	Physico-Chemical And Sensory Characteristics Of Blends Of Palm Olein And Other Vegetable Oils And Their Frying Stability
title_full	Physico-Chemical And Sensory Characteristics Of Blends Of Palm Olein And Other Vegetable Oils And Their Frying Stability
title_fullStr	Physico-Chemical And Sensory Characteristics Of Blends Of Palm Olein And Other Vegetable Oils And Their Frying Stability
title_full_unstemmed	Physico-Chemical And Sensory Characteristics Of Blends Of Palm Olein And Other Vegetable Oils And Their Frying Stability
title_sort	physico-chemical and sensory characteristics of blends of palm olein and other vegetable oils and their frying stability
granting_institution	Universiti Putra Malaysia
granting_department	Faculty of Food Science and Technology
publishDate	2010
url	http://psasir.upm.edu.my/id/eprint/12014/1/FSTM_2010_2_A.pdf
_version_	1747811293211918336

Physico-Chemical And Sensory Characteristics Of Blends Of Palm Olein And Other Vegetable Oils And Their Frying Stability

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