Cover Image

Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips

The effects of frying duration, frying temperature and concentration of sodium chloride on the formation of 3-monochloropropane-1,2-diol (3-MCPD) esters and glycidyl esters (GEs) of refined, bleached and deodorized (RBD) palm olein during deep-fat frying (at 160 °C and 180 °C) of potato chips (0%, 1...

Full description

Saved in:
Bibliographic Details
Main Authors: Wong, Yu Hua, Muhamad, Halimah, Abas, Faridah, Lai, Oi Ming, Nyam, Kar Lin, Tan, Chin Ping
Format: Article
Language:English
Published: Elsevier 2017
Online Access:http://psasir.upm.edu.my/id/eprint/61674/1/Effects%20of%20temperature%20and%20NaCl%20on%20the%20formation%20of%203-MCPD%20esters%20.pdf
http://psasir.upm.edu.my/id/eprint/61674/
https://www.sciencedirect.com/science/article/pii/S0308814616315254
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.upm.eprints.61674
record_format eprints
spelling my.upm.eprints.616742018-10-30T08:51:14Z http://psasir.upm.edu.my/id/eprint/61674/ Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips Wong, Yu Hua Muhamad, Halimah Abas, Faridah Lai, Oi Ming Nyam, Kar Lin Tan, Chin Ping The effects of frying duration, frying temperature and concentration of sodium chloride on the formation of 3-monochloropropane-1,2-diol (3-MCPD) esters and glycidyl esters (GEs) of refined, bleached and deodorized (RBD) palm olein during deep-fat frying (at 160 °C and 180 °C) of potato chips (0%, 1%, 3% and 5% NaCl) for 100 min/d for five consecutive days in eight systems were compared in this study. All oil samples collected after each frying cycle were analyzed for 3-MCPD esters, GEs, free fatty acid (FFA) contents, specific extinction at 232 and 268 nm (K232 and K268), p-anisidine value (pAV), and fatty acid composition. The 3-MCPD ester trend was decreasing when the frying duration increased, whereas the trend was increasing when frying temperature and concentration of NaCl increased. The GEs trend was increasing when the frying temperature, frying duration and concentration of NaCl increased. All of the oil qualities were within the safety limit. Elsevier 2017-03 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/61674/1/Effects%20of%20temperature%20and%20NaCl%20on%20the%20formation%20of%203-MCPD%20esters%20.pdf Wong, Yu Hua and Muhamad, Halimah and Abas, Faridah and Lai, Oi Ming and Nyam, Kar Lin and Tan, Chin Ping (2017) Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips. Food Chemistry, 219. pp. 126-130. ISSN 0308-8146 https://www.sciencedirect.com/science/article/pii/S0308814616315254 10.1016/j.foodchem.2016.09.130
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 effects of frying duration, frying temperature and concentration of sodium chloride on the formation of 3-monochloropropane-1,2-diol (3-MCPD) esters and glycidyl esters (GEs) of refined, bleached and deodorized (RBD) palm olein during deep-fat frying (at 160 °C and 180 °C) of potato chips (0%, 1%, 3% and 5% NaCl) for 100 min/d for five consecutive days in eight systems were compared in this study. All oil samples collected after each frying cycle were analyzed for 3-MCPD esters, GEs, free fatty acid (FFA) contents, specific extinction at 232 and 268 nm (K232 and K268), p-anisidine value (pAV), and fatty acid composition. The 3-MCPD ester trend was decreasing when the frying duration increased, whereas the trend was increasing when frying temperature and concentration of NaCl increased. The GEs trend was increasing when the frying temperature, frying duration and concentration of NaCl increased. All of the oil qualities were within the safety limit.
format Article
author Wong, Yu Hua
Muhamad, Halimah
Abas, Faridah
Lai, Oi Ming
Nyam, Kar Lin
Tan, Chin Ping
spellingShingle Wong, Yu Hua
Muhamad, Halimah
Abas, Faridah
Lai, Oi Ming
Nyam, Kar Lin
Tan, Chin Ping
Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips
author_facet Wong, Yu Hua
Muhamad, Halimah
Abas, Faridah
Lai, Oi Ming
Nyam, Kar Lin
Tan, Chin Ping
author_sort Wong, Yu Hua
title Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips
title_short Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips
title_full Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips
title_fullStr Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips
title_full_unstemmed Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips
title_sort effects of temperature and nacl on the formation of 3-mcpd esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips
publisher Elsevier
publishDate 2017
url http://psasir.upm.edu.my/id/eprint/61674/1/Effects%20of%20temperature%20and%20NaCl%20on%20the%20formation%20of%203-MCPD%20esters%20.pdf
http://psasir.upm.edu.my/id/eprint/61674/
https://www.sciencedirect.com/science/article/pii/S0308814616315254
_version_ 1643837570094727168
score 13.211869

Similar Items