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Effects of frying condition on physicochemical properties of palm olein-olive oil blends.

The main objective of present study was to investigate the effects of frying conditions (i.e. the type of frying oil and frying time) on physicochemical properties of palm olein-olive oil blends (POo: Oo, 75:25 and 50:50 w/w) compared to the pure palm olein (100% w/w). The frying process of French f...

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Main Authors: Naghshineh, Mahsa, Mirhosseini, Hamed
Format: Article
Language:English
English
Published: WFL Publisher 2010
Online Access:http://psasir.upm.edu.my/id/eprint/14380/1/Effects%20of%20frying%20condition%20on%20physicochemical%20properties%20of%20palm%20olein.pdf
http://psasir.upm.edu.my/id/eprint/14380/
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spelling my.upm.eprints.143802015-12-16T07:58:31Z http://psasir.upm.edu.my/id/eprint/14380/ Effects of frying condition on physicochemical properties of palm olein-olive oil blends. Naghshineh, Mahsa Mirhosseini, Hamed The main objective of present study was to investigate the effects of frying conditions (i.e. the type of frying oil and frying time) on physicochemical properties of palm olein-olive oil blends (POo: Oo, 75:25 and 50:50 w/w) compared to the pure palm olein (100% w/w). The frying process of French fries was performed in duplicate at 180 ± 5 ºC for 5 consecutive days. The physicochemical properties of the frying media namely the fatty acids composition (FAC), iodine value (IV), free fatty acid (FFA) and color were considered as response variables. The present study clearly indicated that the frying performance of palm olein significantly (p < 0.05) improved by the blending of palm olein (Po) with the olive olein (Oo). As shown in the results, there was a significant (p < 0.05) positive correlation between FFA and color. The present work suggested that partial replacement of palm olein with olive oil provided the oil blends (POo: Oo, 75:25 and 50:50 w/w) with more desirable functional properties for the human health due to the high proportion of monounsaturated to saturated/polyunsaturated fatty acids. WFL Publisher 2010 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/14380/1/Effects%20of%20frying%20condition%20on%20physicochemical%20properties%20of%20palm%20olein.pdf Naghshineh, Mahsa and Mirhosseini, Hamed (2010) Effects of frying condition on physicochemical properties of palm olein-olive oil blends. Journal of Food, Agriculture and Environment, 8 (3 & 4). pp. 175-178. ISSN 1459-0255; ESSN: 1459-0263 English
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/
language English
English
description The main objective of present study was to investigate the effects of frying conditions (i.e. the type of frying oil and frying time) on physicochemical properties of palm olein-olive oil blends (POo: Oo, 75:25 and 50:50 w/w) compared to the pure palm olein (100% w/w). The frying process of French fries was performed in duplicate at 180 ± 5 ºC for 5 consecutive days. The physicochemical properties of the frying media namely the fatty acids composition (FAC), iodine value (IV), free fatty acid (FFA) and color were considered as response variables. The present study clearly indicated that the frying performance of palm olein significantly (p < 0.05) improved by the blending of palm olein (Po) with the olive olein (Oo). As shown in the results, there was a significant (p < 0.05) positive correlation between FFA and color. The present work suggested that partial replacement of palm olein with olive oil provided the oil blends (POo: Oo, 75:25 and 50:50 w/w) with more desirable functional properties for the human health due to the high proportion of monounsaturated to saturated/polyunsaturated fatty acids.
format Article
author Naghshineh, Mahsa
Mirhosseini, Hamed
spellingShingle Naghshineh, Mahsa
Mirhosseini, Hamed
Effects of frying condition on physicochemical properties of palm olein-olive oil blends.
author_facet Naghshineh, Mahsa
Mirhosseini, Hamed
author_sort Naghshineh, Mahsa
title Effects of frying condition on physicochemical properties of palm olein-olive oil blends.
title_short Effects of frying condition on physicochemical properties of palm olein-olive oil blends.
title_full Effects of frying condition on physicochemical properties of palm olein-olive oil blends.
title_fullStr Effects of frying condition on physicochemical properties of palm olein-olive oil blends.
title_full_unstemmed Effects of frying condition on physicochemical properties of palm olein-olive oil blends.
title_sort effects of frying condition on physicochemical properties of palm olein-olive oil blends.
publisher WFL Publisher
publishDate 2010
url http://psasir.upm.edu.my/id/eprint/14380/1/Effects%20of%20frying%20condition%20on%20physicochemical%20properties%20of%20palm%20olein.pdf
http://psasir.upm.edu.my/id/eprint/14380/
_version_ 1643825614413627392
score 13.211869

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