Cover Image

Shelf-lfife of fried potato chips using RBD palm olein, soybean oil and their blends

Shelf-life of potato chips fried in refined, bleached and deodorized palm olein (RBDPO), soybean oil (SBO) and their blends was evaluated. Potato slices were fried for 130 s at 180 ± 5C at 30 min intervals over a period of 5 h/day for 5 consecutive days. Indicators of frying oil quality with the she...

Full description

Saved in:
Bibliographic Details
Main Authors: Che Man, Y.B., Liu, J.L., Abdul Rahman, R., Jamilah, B.
Format: Article
Published: Blackwell Publishing Inc.subscrip@blackwellpub.com 1999
Online Access:http://psasir.upm.edu.my/id/eprint/115439/
https://onlinelibrary.wiley.com/doi/10.1111/j.1745-4522.1999.tb00151.x
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.upm.eprints.115439
record_format eprints
spelling my.upm.eprints.1154392025-03-04T06:31:03Z http://psasir.upm.edu.my/id/eprint/115439/ Shelf-lfife of fried potato chips using RBD palm olein, soybean oil and their blends Che Man, Y.B. Liu, J.L. Abdul Rahman, R. Jamilah, B. Shelf-life of potato chips fried in refined, bleached and deodorized palm olein (RBDPO), soybean oil (SBO) and their blends was evaluated. Potato slices were fried for 130 s at 180 ± 5C at 30 min intervals over a period of 5 h/day for 5 consecutive days. Indicators of frying oil quality with the shelf-life of fried products chosen were total polar component and acid value. This study indicated that RBDPO was better than SBO for the preparation of fried potato chips in terms of shelf-life of products. The blends were also slightly better than SBO with increasing proportion of RBDPO. However, thé effects were minimal on the rate of development of rancidity in fried products beyond the fourth day of frying in the frying medium. Blackwell Publishing Inc.subscrip@blackwellpub.com 1999 Article PeerReviewed Che Man, Y.B. and Liu, J.L. and Abdul Rahman, R. and Jamilah, B. (1999) Shelf-lfife of fried potato chips using RBD palm olein, soybean oil and their blends. Journal of Food Lipids, 6 (4). pp. 287-298. ISSN 1065-7258; eISSN: 1065-7258 https://onlinelibrary.wiley.com/doi/10.1111/j.1745-4522.1999.tb00151.x 10.1111/j.1745-4522.1999.tb00151.x
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
description Shelf-life of potato chips fried in refined, bleached and deodorized palm olein (RBDPO), soybean oil (SBO) and their blends was evaluated. Potato slices were fried for 130 s at 180 ± 5C at 30 min intervals over a period of 5 h/day for 5 consecutive days. Indicators of frying oil quality with the shelf-life of fried products chosen were total polar component and acid value. This study indicated that RBDPO was better than SBO for the preparation of fried potato chips in terms of shelf-life of products. The blends were also slightly better than SBO with increasing proportion of RBDPO. However, thé effects were minimal on the rate of development of rancidity in fried products beyond the fourth day of frying in the frying medium.
format Article
author Che Man, Y.B.
Liu, J.L.
Abdul Rahman, R.
Jamilah, B.
spellingShingle Che Man, Y.B.
Liu, J.L.
Abdul Rahman, R.
Jamilah, B.
Shelf-lfife of fried potato chips using RBD palm olein, soybean oil and their blends
author_facet Che Man, Y.B.
Liu, J.L.
Abdul Rahman, R.
Jamilah, B.
author_sort Che Man, Y.B.
title Shelf-lfife of fried potato chips using RBD palm olein, soybean oil and their blends
title_short Shelf-lfife of fried potato chips using RBD palm olein, soybean oil and their blends
title_full Shelf-lfife of fried potato chips using RBD palm olein, soybean oil and their blends
title_fullStr Shelf-lfife of fried potato chips using RBD palm olein, soybean oil and their blends
title_full_unstemmed Shelf-lfife of fried potato chips using RBD palm olein, soybean oil and their blends
title_sort shelf-lfife of fried potato chips using rbd palm olein, soybean oil and their blends
publisher Blackwell Publishing Inc.subscrip@blackwellpub.com
publishDate 1999
url http://psasir.upm.edu.my/id/eprint/115439/
https://onlinelibrary.wiley.com/doi/10.1111/j.1745-4522.1999.tb00151.x
_version_ 1825810751672025088
score 13.244413

Similar Items