Flavor and Storage Stability of Potato Chips Fried in Cottonseed and Sunflower Oils and Palm Olein/Sunflower Oil Blends

2002 ◽  
Vol 67 (1) ◽  
pp. 97-103 ◽  
Author(s):  
P. Pangloli ◽  
S.L. Melton ◽  
J.L. Collins ◽  
M.P. Penfield ◽  
A.M. Saxton
Keyword(s):  
Sunflower Oil ◽  
Palm Olein ◽  
Storage Stability ◽  
Potato Chips ◽  
Oil Blends ◽  
Sunflower Oils ◽  
And Storage

Chemical and deep-frying oxidative stability of sunflower–red palm olein blends

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Nombulelo Zulu ◽  
Eugenie Kayitesi ◽  
Opeolu M. Ogundele
Keyword(s):  
Oxidative Stability ◽  
Palm Olein ◽  
Chemical Properties ◽  
Deep Frying ◽  
Important Ingredient ◽  
Content Type ◽  
Oil Blends ◽  
Red Palm Olein ◽  
And Storage ◽  
Different Levels

PurposeThe effect of the addition of red palm olein (RPO) as a natural antioxidant to sunflower (SF) on chemical properties and deep-frying oxidative stability of resultant oil during storage.Design/methodology/approachRPO was added to SF at different levels 0, 5, 10, 15, 20, 25, 50, 75 and 100 (w/w), and potato chips were fried in oil blends repeatedly at 180 °C for 2.5 min for five days to evaluate the effect on chemical properties and oxidative stability.FindingsThe results revealed that linoleic acid and total polar compound (TPC) contents decreased in all RPO and SF resultant oil after five days of storage. Colour significantly (p = 0.05) decreased, while peroxide and iodine values were significantly lowered during storage. The oxidative stability increased significantly in the resultant oil. However, an increase in free fatty acid (FFA) before frying significantly reduced with repeated frying of resultant oil during storage. RPO (5–75%) therefore retards oxidative rancidity in the resultant oil after repeated deep frying and storage.Originality/valueSF oil is high in polyunsaturated fatty acids but prone to oxidation upon heating and storage. RPO is an important ingredient used in industrial frying rich in phytonutrients and a better replacement to synthetic antioxidants. This study indicated that supplementing SF oil with RPO may be recommended to improve the oxidative stability of oils during frying.

Evaluation and storage stability of potato chips made from different varieties of potatoes cultivated in Pakistan

2021 ◽  
Author(s):  
Asad Nawaz ◽  
Ahsan Danish ◽  
Shinawar Waseem Ali ◽  
Hafiz Muhammad Shahbaz ◽  
Ibrahim Khalifa ◽  
...  
Keyword(s):  
Storage Stability ◽  
Potato Chips ◽  
And Storage

scholarly journals Fabrication of Concentrated Palm Olein-Based Diacylglycerol Oil–Soybean Oil Blend Oil-In-Water Emulsion: In-Depth Study of the Rheological Properties and Storage Stability

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 877
Author(s):  
Siou Pei Ng ◽  
Yih Phing Khor ◽  
Hong Kwong Lim ◽  
Oi Ming Lai ◽  
Yong Wang ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Palm Olein ◽  
Storage Stability ◽  
Droplet Size Distribution ◽  
Rheological Parameters ◽  
Water Emulsion ◽  
Oil Blends ◽  
Oil In Water ◽  
Diacylglycerol Oil ◽  
Oil Blend

The present study focused on investigating the storage stability of oil-in-water (O/W) emulsions with high oil volume fractions prepared with palm olein-based diacylglycerol oil (POL-DAG)/soybean oil (SBO) blends at 25 °C. The incorporation of different ratios of oil blends significantly influenced (p < 0.05) the texture, color, droplet size distribution, and rheological parameters of the emulsions. Only emulsions incorporated with 10% to 20% POL-DAG in oil phase exhibited pseudoplastic behavior that fitted the Power Law model well. Furthermore, the O/W emulsions prepared with POL-DAG/SBO blends exhibited elastic properties, with G’ higher than G”. During storage, the emulsion was found to be less solid-like with the increase in tan δ values. All emulsions produced with POL-DAG/SBO blends also showed thixotropic behavior. Optical microscopy revealed that the POL-DAG incorporation above 40% caused aggregated droplets to coalesce and flocculate and, thus, larger droplet sizes were observed. The current results demonstrated that the 20% POL-DAG substituted emulsion was more stable than the control emulsion. The valuable insights gained from this study would be able to generate a lot more possible applications using POL-DAG, which could further sustain the competitiveness of the palm oil industry.

scholarly journals Asphalt Incorporation with Ethylene Vinyl Acetate (EVA) Copolymer and Natural Rubber (NR) Thermoplastic Vulcanizates (TPVs): Effects of TPV Gel Content on Physical and Rheological Properties

Polymers ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 1397
Author(s):  
Nappaphan Kunanusont ◽  
Boonchai Sangpetngam ◽  
Anongnat Somwangthanaroj
Keyword(s):  
Storage Stability ◽  
Ethylene Vinyl Acetate ◽  
Softening Temperature ◽  
Plastic Waste ◽  
Gel Content ◽  
Modified Asphalt ◽  
C Storage ◽  
Thermoplastic Vulcanizates ◽  
Polymer Modified Asphalt ◽  
And Storage

Plastic waste has been incorporated with asphalt to improve the physical properties of asphalt and alleviate the increasing trend of plastic waste being introduced into the environment. However, plastic waste comes in different types such as thermoplastic or thermoset, which results in varied properties of polymer modified asphalt (PMA). In this work, four thermoplastic vulcanizates (TPVs) were prepared using different peroxide concentrations to produce four formulations of gel content (with varying extent of crosslinked part) in order to imitate the variation of plastic waste. All four TPVs were then mixed with asphalt at 5 wt% thus producing four formulations of PMA, which went through physical, rheological, and storage stability assessments. PMA with higher gel content possessed lower penetration and higher softening temperature, indicating physically harder appearance of PMA. Superpave parameters remained unchanged among different gel content PMA at temperatures of 64, 70, and 76 °C. PMA with any level of gel content had lower Brookfield viscosity than PMA without gel content at a temperature of 135 °C. Higher gel content resulted in shorter storage stability measured with greater different softening temperatures between top and bottom layers of PMA after 5 days of 163 °C storage. This study shows that asphalt with thermoset plastic waste is harder and easier to pave, thus making the non-recycling thermoset plastic waste more useful and friendly to the environment.

scholarly journals Folate in Red Rhapsody Strawberry—Content and Storage Stability.

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 47
Author(s):  
Julius Rami ◽  
Caroline Dumler ◽  
Nadine Weber ◽  
Michael Rychlik ◽  
Gabriele Netzel ◽  
...  
Keyword(s):  
Storage Stability ◽  
Active Form ◽  
Food Composition ◽  
Biologically Active ◽  
Stable Isotope Dilution ◽  
Isotope Dilution Assay ◽  
C Storage ◽  
Vitamin B9 ◽  
Adults And Children ◽  
And Storage

Folate (Vitamin B9) is critical for a range of biological functions in adults and children, including DNA, protein and neurotransmitter synthesis. It is also essential for the healthy development of the fetus in early pregnancy and for the prevention of neural tube defects, such as spina bifida. Strawberries are considered a tasty and healthy fruit consumed all over the world and may potentially be an important dietary source of natural folates. However, the relative importance of strawberry as a dietary source will depend on the total folate concentration, vitamer profile, storage stability and bioavailability to humans. Red Rhapsody, an important commercial strawberry cultivar in Australia, was screened for its folate content and storage stability by stable isotope dilution assay (SIDA). Total folate content ranged from 90–118 μg/100 g fresh weight (fw), which was well above the value in the Australian Food Composition Database (39 μg/100 g fw). 5-Methyltetrahydrofolate, the biologically active form in humans, was the principal vitamer present. Furthermore, folate remained relatively stable during refrigerated (4 °C) storage (loss of only 28% after 14 days of storage). This information is relevant for consumers since the inherent perishability of strawberry fruit makes refrigerated storage common practice in Australian households.

Sign in / Sign up

Export Citation Format

Share Document