Investigation of the effects of uckun ( Rheum ribes L.), quinoa ( Chenopodium quinoa Willd), and propolis extracts on the thermal oxidation of palm olein oil during deep‐frying process

2021 ◽  
Author(s):  
M. Murat Ceylan ◽  
Ayhan Baştürk
Keyword(s):  
Thermal Oxidation ◽  
Palm Olein ◽  
Chenopodium Quinoa ◽  
Deep Frying ◽  
Frying Process ◽  
Olein Oil

PERFORMANCE OF “PACKAGED” AND STANDARD PALM OLEIN OIL IN FRYING KERUPUK JALIN

2012 ◽  
Vol 2 (1) ◽  
pp. 34-40
Author(s):  
Budiyanto Budiyanto ◽  
Meizul Zuki ◽  
Mina Sihite Hutasoit
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Palm Olein ◽  
Smoke Point ◽  
The Other ◽  
Deep Frying ◽  
Frying Time ◽  
Frying Oils ◽  
End Use ◽  
Olein Oil

The objective of the study was to evaluate the changing pattern of free fatty acid (FFA) and smoke pints of packaged and standard palm olein oil in frying kerupuk jalin. The other objective was to determine the end use of both frying oils during deep fying of kerupuk jalin.  Continous deep frying with three replicates had been done for10 hours using special grade and regular frying oil without the addition of fresh oil during frying study.  The result indicated that The FFA content of both packaged and regular oils increased linearly with increasing frying time, up to 10 hours.   In addition, smoke point of the oils decreased linearly with increasing frying time.  Based on FFA of the oil, the packaged oil could last 1,4 longer than regular oil during frying of kerupuk jalin. 

Modifying egg fatty acid content by supplementation of laying hen diets with palm olein oil (POO)

2009 ◽  
Vol 2009 ◽  
pp. 212-212
Author(s):  
S J Hosseini Vashan ◽  
N Afzali ◽  
A Golian ◽  
M Malekaneh ◽  
A Allahressani
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Palm Olein ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Processing Plant ◽  
Optimum Level ◽  
Olein Oil

Palm oil is the most abundant of all oils produced globally. It is very high in saturated fatty acids specifically palmitic acid, but other fatty acids (monounsaturated (MUFA) and polyunsaturated) are presented at low concentrations. In the processing plant some high amount of oleic acid with some other unsaturated fatty acids are extracted and marketed as Palm olein oil, and used to reduce blood or egg cholesterol (Rievelles et al., 1994). The objective of this study was to determine the optimum level of dietary palm olein oil required to enrich the mono-unsaturated fatty acid content of yolk, egg cholesterol and antibody titre.

scholarly journals PENAMBAHAN EKSTRAK SALAK SIDEMPUAN (Salacca sumatrana) UNTUK MENINGKATKAN PENERIMAAN EMULSI MINYAK OLEIN SAWIT MERAH

2020 ◽  
Vol 7 (2) ◽  
pp. 88-98
Author(s):  
Sondang L Nadapdap ◽  
Budiyanto Budiyanto ◽  
Lukman Hidayat
Keyword(s):  
Human Health ◽  
Functional Properties ◽  
Palm Olein ◽  
Sensory Attributes ◽  
Stable Emulsion ◽  
Sensory Acceptability ◽  
Extract Yield ◽  
Composition Ratios ◽  
Red Palm Olein ◽  
Olein Oil

Carotenoids in red palm olein oil (RPOOO) have been scientifically proven to have good functional properties for the human health so that RPOOO has the potential to be used as one of the healthy drinks. One of the problems faced in the use of RPOO as a health drink is the taste and aroma is less interesting. This study aims to obtain the ratio of  RPOO and salak sidempuan extract used to obtain stable emulsion, acceptable  viscosity, and acceptable   emulsion product.    Four emulsions  were prepared using 1% carbonmethylcellulosa as emulcifier and four different composition ratios of RPOO and salak extract were prepared. Emulsions characteristics and their sensory acceptability were investigated.  The results of this study showed that the ratio of RPOO ratio and 1: 2  salak extract obtained the best stability with viscosity of 175 cP emulsion. In addition, emulsions with an RPOO ratio and 1:25 salak extract yield preferable levels of sensory attributes such as color, aroma and taste.    

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

Dietary palm olein oil augments cardiac antioxidant enzymes and protects against isoproterenol-induced myocardial necrosis in rats

2005 ◽  
Vol 57 (11) ◽  
pp. 1445-1451 ◽  
Author(s):  
D. Narang ◽  
S. Sood ◽  
M. Thomas ◽  
S. K. Maulik ◽  
A. K. Dinda
Keyword(s):  
Antioxidant Enzymes ◽  
Palm Olein ◽  
Myocardial Necrosis ◽  
Olein Oil

scholarly journals Food Uses of Palm Oil in Japan

1994 ◽  
Vol 15 (2) ◽  
pp. 1-4 ◽  
Author(s):  
Hiroyuki Mori ◽  
Takashi Kaneda
Keyword(s):  
Palm Oil ◽  
Food Industry ◽  
Palm Olein ◽  
Palm Stearin ◽  
Food Products ◽  
Deep Frying ◽  
Oil Consumption ◽  
Official Statistics ◽  
Snack Foods ◽  
Oil Fractions

Palm oil has many advantageous properties that make it well suited for manufacturing and processing food products in Japan. Its principal uses are in making margarine and shortening, and for deep frying instant noodles, tempura, and snack foods. Palm oil now enjoys a 22% share of all oils and fats used in preparing these foods. In addition, palm oil fractions such as palm olein, palm stearin, and palm midfraction are used increasingly in a variety of other food products, ranging from vegetable ghee and hard butter to chocolate and ice cream. According to official statistics, palm oil consumption in Japan has now increased to around 320,000 tons per year, and the indications are that its use in the food industry will continue to increase despite the fact that liquid oils remain the major oils in domestic cooking.

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