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Frying stability of rice bran oil and palm olein

A study to measure frying quality and stability of rice bran oil (RBO) compared to palm olein (PO) was conducted. The oils were used to fry French fries continuously for six hours a day up to five days at a temperature of 185 ± 5°C. Oil samples were collected and analyzed for free fatty acid (FFA),...

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Main Authors:	Fan, Hui Yin, Sharifudin Md. Shaarani, Hasmadi Mamat, Chew, H. M.
Format:	Article
Language:	English English
Published:	Universiti Putra Malaysia 2013
Subjects:	SB183-317 Field crops Including cereals, forage crops, grasses, legumes, root crops, sugar plants, textile plants, alkaloidal plants, medicinal plants TS2120-2159 Cereals and grain. Milling industry
Online Access:	https://eprints.ums.edu.my/id/eprint/31031/1/Frying%20stability%20of%20rice%20bran%20oil%20and%20palm%20olein.pdf https://eprints.ums.edu.my/id/eprint/31031/2/Frying%20stability%20of%20rice%20bran%20oil%20and%20palm%20olein1.pdf https://eprints.ums.edu.my/id/eprint/31031/ http://www.ifrj.upm.edu.my/20%20(01)%202013/56%20IFRJ%2020%20(01)%202013%20Fan%20(072).pdf
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spelling	my.ums.eprints.310312021-11-22T01:50:21Z https://eprints.ums.edu.my/id/eprint/31031/ Frying stability of rice bran oil and palm olein Fan, Hui Yin Sharifudin Md. Shaarani Hasmadi Mamat Chew, H. M. SB183-317 Field crops Including cereals, forage crops, grasses, legumes, root crops, sugar plants, textile plants, alkaloidal plants, medicinal plants TS2120-2159 Cereals and grain. Milling industry A study to measure frying quality and stability of rice bran oil (RBO) compared to palm olein (PO) was conducted. The oils were used to fry French fries continuously for six hours a day up to five days at a temperature of 185 ± 5°C. Oil samples were collected and analyzed for free fatty acid (FFA), peroxide value (PV), smoke point, p-anisidine value (p-AV), iodine value (IV) and colour. At the end of the frying period for both oil samples, FFA, PV, colour and p-AV were increased whereas the IV and smoke point decreased. The rate of FFA formation of RBO was slightly lower which increased from 0.142% to 0.66% compared to PO which was from 0.079% to 0.93%. The PV of RBO showed consistent increased from 3.9 meq/kg to 13.4 meq/kg whereas PO with initial value at 3.4 meq/kg increased to 34.6 meq/kg on the fifth day. Smoke point of RBO and PO progressively dropped from 235°C to 188°C and 220°C to 178°C, respectively. The level of p-AV for RBO increased from 12.19 to 32.65 from the initial to the end of frying day whereas PO had higher rate of changes in p-AV which was from 10.45 to 60.75. The IV decreased over frying time where IV of RBO decreased from 94.5 to 66.5 while IV of PO decreased from 50.9 to 44.6. The colour of RBO showed increased in redness and yellowness but PO was darker at the end of the frying trial. In general, RBO showed better stability than the PO in deep frying of French fries. Universiti Putra Malaysia 2013 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/31031/1/Frying%20stability%20of%20rice%20bran%20oil%20and%20palm%20olein.pdf text en https://eprints.ums.edu.my/id/eprint/31031/2/Frying%20stability%20of%20rice%20bran%20oil%20and%20palm%20olein1.pdf Fan, Hui Yin and Sharifudin Md. Shaarani and Hasmadi Mamat and Chew, H. M. (2013) Frying stability of rice bran oil and palm olein. International Food Research Journal, 20. pp. 403-407. ISSN 2231-7546 http://www.ifrj.upm.edu.my/20%20(01)%202013/56%20IFRJ%2020%20(01)%202013%20Fan%20(072).pdf
institution	Universiti Malaysia Sabah
building	UMS Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Malaysia Sabah
content_source	UMS Institutional Repository
url_provider	http://eprints.ums.edu.my/
language	English English
topic	SB183-317 Field crops Including cereals, forage crops, grasses, legumes, root crops, sugar plants, textile plants, alkaloidal plants, medicinal plants TS2120-2159 Cereals and grain. Milling industry
spellingShingle	SB183-317 Field crops Including cereals, forage crops, grasses, legumes, root crops, sugar plants, textile plants, alkaloidal plants, medicinal plants TS2120-2159 Cereals and grain. Milling industry Fan, Hui Yin Sharifudin Md. Shaarani Hasmadi Mamat Chew, H. M. Frying stability of rice bran oil and palm olein
description	A study to measure frying quality and stability of rice bran oil (RBO) compared to palm olein (PO) was conducted. The oils were used to fry French fries continuously for six hours a day up to five days at a temperature of 185 ± 5°C. Oil samples were collected and analyzed for free fatty acid (FFA), peroxide value (PV), smoke point, p-anisidine value (p-AV), iodine value (IV) and colour. At the end of the frying period for both oil samples, FFA, PV, colour and p-AV were increased whereas the IV and smoke point decreased. The rate of FFA formation of RBO was slightly lower which increased from 0.142% to 0.66% compared to PO which was from 0.079% to 0.93%. The PV of RBO showed consistent increased from 3.9 meq/kg to 13.4 meq/kg whereas PO with initial value at 3.4 meq/kg increased to 34.6 meq/kg on the fifth day. Smoke point of RBO and PO progressively dropped from 235°C to 188°C and 220°C to 178°C, respectively. The level of p-AV for RBO increased from 12.19 to 32.65 from the initial to the end of frying day whereas PO had higher rate of changes in p-AV which was from 10.45 to 60.75. The IV decreased over frying time where IV of RBO decreased from 94.5 to 66.5 while IV of PO decreased from 50.9 to 44.6. The colour of RBO showed increased in redness and yellowness but PO was darker at the end of the frying trial. In general, RBO showed better stability than the PO in deep frying of French fries.
format	Article
author	Fan, Hui Yin Sharifudin Md. Shaarani Hasmadi Mamat Chew, H. M.
author_facet	Fan, Hui Yin Sharifudin Md. Shaarani Hasmadi Mamat Chew, H. M.
author_sort	Fan, Hui Yin
title	Frying stability of rice bran oil and palm olein
title_short	Frying stability of rice bran oil and palm olein
title_full	Frying stability of rice bran oil and palm olein
title_fullStr	Frying stability of rice bran oil and palm olein
title_full_unstemmed	Frying stability of rice bran oil and palm olein
title_sort	frying stability of rice bran oil and palm olein
publisher	Universiti Putra Malaysia
publishDate	2013
url	https://eprints.ums.edu.my/id/eprint/31031/1/Frying%20stability%20of%20rice%20bran%20oil%20and%20palm%20olein.pdf https://eprints.ums.edu.my/id/eprint/31031/2/Frying%20stability%20of%20rice%20bran%20oil%20and%20palm%20olein1.pdf https://eprints.ums.edu.my/id/eprint/31031/ http://www.ifrj.upm.edu.my/20%20(01)%202013/56%20IFRJ%2020%20(01)%202013%20Fan%20(072).pdf
_version_	1760230840606916608
score	13.211869

Frying stability of rice bran oil and palm olein

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