Quality Characteristics of Palm Olein in Frying Systems
The changes in quality characteristics of refined bleached and deodorised palmole in (RBD olein)during heating and heating with intermittent frying for 5hr/day for 8 consecutive days in 4 different systems were studied.The systems studied included (1)static heating of RED olein without antioxida...
محفوظ في:
| المؤلف الرئيسي: | |
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| التنسيق: | أطروحة |
| اللغة: | English English |
| منشور في: |
1985
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/8340/1/FSMB_1985_1_A.pdf |
| الوسوم: |
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| الملخص: | The changes in quality characteristics of refined bleached
and deodorised palmole in (RBD olein)during heating and heating
with intermittent frying for 5hr/day for 8 consecutive days in 4
different systems were studied.The systems studied included
(1)static heating of RED olein without antioxidant,(2)heating
with intermittent frying using RBD olein without antioxidant,(3)heating with intermit tent frying using RBD olein to which 200
ppm of tertiary butylhydroquinone had been added prior to frying on
the first day and (4) heating with intermittent frying using RBD
olein which had tertiary butylhydroquinone topped up to a level of
200 ppm at the start of each day.The evaluation of oil quality
included assessment of colour, iodine value, fatty acid composition,
C18:2 remaining (%), polar components , dielectric constant, acid value, smoke point, polymers'content and uv absorbance at 232nm
and 268 nm. The results showed that oil deterioration increases
with increase sin heating and frying time.The useful frying life
of RBD olein under these conditions is about 4 days when 27.0% polar
components is taken as the accepted limit for frying oil. The
addition of tertiary butylhydroquinone has some protective effect
on the oil. This is most evident in system 4. The only observed
undesirable effect of tertiary butylhydroquinone is that it caused
darkening of the oil. |
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