scholarly journals Improving the frying performance of RBD palm olein oil using NaturFORT™ TRLG 101 liquid as on-top of TBHQ in deep-fat frying of potato chips

2017 ◽  
Vol 54 (12) ◽  
pp. 4035-4041 ◽  
Author(s):  
Vishal Trivedi ◽  
Y. Nivetha ◽  
P. Y. Edwin Chow
Keyword(s):  
Palm Olein ◽  
Potato Chips ◽  
Deep Fat Frying ◽  
Rbd Palm Olein ◽  
Frying Performance ◽  
Olein Oil

Deep-fat frying performance of palm olein enriched with conjugated linoleic acid (CLA)

2015 ◽  
Vol 52 (11) ◽  
pp. 7369-7376
Author(s):  
Somaye Ghandehari Alavijeh ◽  
Sayed Amir Hossein Goli ◽  
Mahdi Kadivar
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Palm Olein ◽  
Deep Fat Frying ◽  
Frying Performance

Optimization of the Deep-fat Frying Process of Sweet Potato Chips in Palm Olein or Stearin

2011 ◽  
Vol 6 (5) ◽  
pp. 348-361 ◽  
Author(s):  
L.C. Brigatto F ◽  
F.G. Oliveira ◽  
F.P. Collares-Q
Keyword(s):  
Sweet Potato ◽  
Palm Olein ◽  
Potato Chips ◽  
Deep Fat Frying ◽  
Frying Process

QUALITY CHANGES OF REFINED-BLEACHED-DEODORIZED (RBD) PALM OLEIN, SOYBEAN OIL AND THEIR BLENDS DURING DEEP-FAT FRYING

1999 ◽  
Vol 6 (3) ◽  
pp. 181-193 ◽  
Author(s):  
Y.B. CHE MAN ◽  
J.L. LIU ◽  
B. JAMILAH ◽  
R. ABDUL RAHMAN
Keyword(s):  
Soybean Oil ◽  
Palm Olein ◽  
Quality Changes ◽  
Deep Fat Frying ◽  
Rbd Palm Olein

SHELF-LIFE OF FRIED POTATO CHIPS USING RBD PALM OLEIN, SOYBEAN OIL AND THEIR BLENDS

1999 ◽  
Vol 6 (4) ◽  
pp. 287-298 ◽  
Author(s):  
Y.B. CHE MAN ◽  
J.L. LIU ◽  
R. ABDUL RAHMAN ◽  
B. JAMILAH
Keyword(s):  
Soybean Oil ◽  
Shelf Life ◽  
Palm Olein ◽  
Potato Chips ◽  
Rbd Palm Olein

scholarly journals 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

2017 ◽  
Vol 219 ◽  
pp. 126-130 ◽  
Author(s):  
Yu Hua Wong ◽  
Halimah Muhamad ◽  
Faridah Abas ◽  
Oi Ming Lai ◽  
Kar Lin Nyam ◽  
...  
Keyword(s):  
Palm Olein ◽  
Potato Chips ◽  
Deep Fat Frying ◽  
Glycidyl Esters ◽  
Mcpd Esters ◽  
Effects Of Temperature

scholarly journals Deep-fat frying of meat products in palm olein

2012 ◽  
Vol 32 (4) ◽  
pp. 804-811 ◽  
Author(s):  
Cibele Cristina Osawa ◽  
Lireny Aparecida Guaraldo Gonçalves
Keyword(s):  
Protective Effect ◽  
Palm Olein ◽  
Meat Products ◽  
Inert Material ◽  
Foam Formation ◽  
Polar Compound ◽  
Deep Fat Frying ◽  
Frying Oils ◽  
Rapid Tests ◽  
Frying Performance

This study investigated the discontinuous frying of breaded meat products in palm olein in a 28 L-electric fryer maintained at 182 ºC for 8 hours a day. Three 400-500 g batches of meat products were fried for 4.5 minutes daily. For comparison purpose, thermoxidation tests were performed using inert material with added moisture and without the addition of f ood (heating only). The total polar compound content did not reach the 25% limit, and nor did the formation of polymerized products exceed 5%, which indicates the good frying performance of palm olein for frying. Other analytical parameters and rapid tests were also evaluated. The sensory attributes, such as odor, colour, and foam formation determined when the frying oils should be discarded. The addition of water to the inert material contributed to the final value of 1.00 ± 0.01% (in palmitic acid), while the oil subjected only to heating reached respectively 0.26 ± 0.02%, and the oils used to fry breaded meat and breaded chicken reached 0.38 ± 0.00% and 2.35 ± 0.01%, respectively. This suggests a protective effect of the water during frying since the oil subjected only to heating was more prone to degradation.

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