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Deep frying performance of enzymatically synthesised palm-based medium- and long-chain triaclyglycerols (MLCT) oil blends

The main aim of this work was to assess the frying strength of the enzymatically synthesized palm-based medium- and long-chain triacylglycerols (MLCT) oil with the aid of different antioxidants under deep-frying conditions. Palm-based MLCT oil in the presence of synthetic or natural antioxidants sho...

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Main Authors: Koh, Soo Peng, Arifin, Norlelawati, Tan, Chin Ping, Yusoff, Mohd Suria Affandi, Long, Kamariah, Lai, Oi Ming
Format: Article
Language:English
Published: Springer 2011
Online Access:http://psasir.upm.edu.my/id/eprint/22241/1/Deep%20frying%20performance%20of%20enzymatically%20synthesised%20palm.pdf
http://psasir.upm.edu.my/id/eprint/22241/
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spelling my.upm.eprints.222412016-12-19T03:31:52Z http://psasir.upm.edu.my/id/eprint/22241/ Deep frying performance of enzymatically synthesised palm-based medium- and long-chain triaclyglycerols (MLCT) oil blends Koh, Soo Peng Arifin, Norlelawati Tan, Chin Ping Yusoff, Mohd Suria Affandi Long, Kamariah Lai, Oi Ming The main aim of this work was to assess the frying strength of the enzymatically synthesized palm-based medium- and long-chain triacylglycerols (MLCT) oil with the aid of different antioxidants under deep-frying conditions. Palm-based MLCT oil in the presence of synthetic or natural antioxidants showed significantly better(P<0.05) thermal resistance and oxidative strength than refined, bleached, and deodorized (RBD) palm olein throughout the five consecutive days of frying. Rancimat induction period, free fatty acid content, anisidine value, E1%1cm at 232 and 268 nm, color, percentage of oil uptake, and viscosity measurement can be used as oil quality parameters to indicate the degree of oil deterioration under continuous stressed frying conditions. No significant changes (P>0.05) in the saturated/unsaturated fatty acids ratio across frying periods indicated good oxidative stability of the palm-based MLCT oil. Due to the polarity of medium- and long-chain triacylglycerols in palm-based MLCT oil, total polar compounds determination may not be a suitable oil quality measures. Sensory evaluation of fried chips showed no significant differences (P>0.05) between chips fried in RBD palm olein and palm-based MLCT oil over the 3-month storage period. Springer 2011 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/22241/1/Deep%20frying%20performance%20of%20enzymatically%20synthesised%20palm.pdf Koh, Soo Peng and Arifin, Norlelawati and Tan, Chin Ping and Yusoff, Mohd Suria Affandi and Long, Kamariah and Lai, Oi Ming (2011) Deep frying performance of enzymatically synthesised palm-based medium- and long-chain triaclyglycerols (MLCT) oil blends. Food and Bioprocess Technology, 4 (1). pp. 124-135. ISSN 1935-5130; ESSN: 1935-5149 10.1007/s11947-008-0138-y
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
description The main aim of this work was to assess the frying strength of the enzymatically synthesized palm-based medium- and long-chain triacylglycerols (MLCT) oil with the aid of different antioxidants under deep-frying conditions. Palm-based MLCT oil in the presence of synthetic or natural antioxidants showed significantly better(P<0.05) thermal resistance and oxidative strength than refined, bleached, and deodorized (RBD) palm olein throughout the five consecutive days of frying. Rancimat induction period, free fatty acid content, anisidine value, E1%1cm at 232 and 268 nm, color, percentage of oil uptake, and viscosity measurement can be used as oil quality parameters to indicate the degree of oil deterioration under continuous stressed frying conditions. No significant changes (P>0.05) in the saturated/unsaturated fatty acids ratio across frying periods indicated good oxidative stability of the palm-based MLCT oil. Due to the polarity of medium- and long-chain triacylglycerols in palm-based MLCT oil, total polar compounds determination may not be a suitable oil quality measures. Sensory evaluation of fried chips showed no significant differences (P>0.05) between chips fried in RBD palm olein and palm-based MLCT oil over the 3-month storage period.
format Article
author Koh, Soo Peng
Arifin, Norlelawati
Tan, Chin Ping
Yusoff, Mohd Suria Affandi
Long, Kamariah
Lai, Oi Ming
spellingShingle Koh, Soo Peng
Arifin, Norlelawati
Tan, Chin Ping
Yusoff, Mohd Suria Affandi
Long, Kamariah
Lai, Oi Ming
Deep frying performance of enzymatically synthesised palm-based medium- and long-chain triaclyglycerols (MLCT) oil blends
author_facet Koh, Soo Peng
Arifin, Norlelawati
Tan, Chin Ping
Yusoff, Mohd Suria Affandi
Long, Kamariah
Lai, Oi Ming
author_sort Koh, Soo Peng
title Deep frying performance of enzymatically synthesised palm-based medium- and long-chain triaclyglycerols (MLCT) oil blends
title_short Deep frying performance of enzymatically synthesised palm-based medium- and long-chain triaclyglycerols (MLCT) oil blends
title_full Deep frying performance of enzymatically synthesised palm-based medium- and long-chain triaclyglycerols (MLCT) oil blends
title_fullStr Deep frying performance of enzymatically synthesised palm-based medium- and long-chain triaclyglycerols (MLCT) oil blends
title_full_unstemmed Deep frying performance of enzymatically synthesised palm-based medium- and long-chain triaclyglycerols (MLCT) oil blends
title_sort deep frying performance of enzymatically synthesised palm-based medium- and long-chain triaclyglycerols (mlct) oil blends
publisher Springer
publishDate 2011
url http://psasir.upm.edu.my/id/eprint/22241/1/Deep%20frying%20performance%20of%20enzymatically%20synthesised%20palm.pdf
http://psasir.upm.edu.my/id/eprint/22241/
_version_ 1643827770362429440
score 13.211869

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