Sesamol can inhibit the formation of glycidyl ester in deep frying palm oil

2021 ◽  
Author(s):  
Lipeng Han ◽  
Jiahui Li ◽  
Shujie Wang ◽  
Weiwei Cheng ◽  
Lukai Ma ◽  
...  
Keyword(s):  
Palm Oil ◽  
Deep Frying ◽  
Glycidyl Ester

Aerobic-liquor treatment improves the quality and deep-frying performance of refined palm oil

Food Control ◽  
2021 ◽  
pp. 108072
Author(s):  
Chien Lye Chew ◽  
Nur Azwani Ab Karim ◽  
Wei Ping Quek ◽  
See Kiat Wong ◽  
Yee-Ying Lee ◽  
...  
Keyword(s):  
Palm Oil ◽  
Deep Frying ◽  
Frying Performance ◽  
Refined Palm Oil

scholarly journals A real case study on the physicochemical changes in crude palm oil (Elaeis guineensis) during the deep-frying of akara, traditional cowpea-paste balls, in Brazil

2019 ◽  
Vol 70 (2) ◽  
pp. 305
Author(s):  
S. Feitosa ◽  
E. F. Boffo ◽  
C. S.C. Batista ◽  
J. Velasco ◽  
C. S. Silva ◽  
...  
Keyword(s):  
1H Nmr ◽  
Palm Oil ◽  
Elaeis Guineensis ◽  
Total Content ◽  
Polar Compounds ◽  
Real Case ◽  
Official Method ◽  
Deep Frying ◽  
Crude Palm Oil ◽  
Physicochemical Changes

The objective of this study was to evaluate the physicochemical changes in crude palm oil during a real case of deep-frying of akara, cowpea-paste balls, fried and sold in the streets of Brazil. Discontinuous frying over five consecutive days, using 5-h frying a day, was performed according to traditional practices. The formation of polar compounds was evaluated by the IUPAC official method and by quick tests based on measures of physical properties, Testo 270 and Fri-check. In addition, 1H-NMR spectroscopy was applied to evaluate physicochemical changes. The results showed that after 15-h frying the total content of polar compounds (TPC) exceeded the limit of 25% established in most of the recommendations and regulations on heated oils. Such a level was reached quickly due to the high content of hydrolytic compounds present in the fresh oil and to the inappropriate use of blends of fresh and used oil in the oil replenishment. The two quick tests presented significantly lower values for TPC than the official method, probably due to the elevated hydrolysis of the fresh oil. In contrast, 1H-NMR results exhibited changes in the fatty acid composition which were similar to those provided by the common GC analysis. The use of crude palm oils of better initial quality and replenishment with fresh oil only are recommended to improve the quality of the oil absorbed by akara.

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.

scholarly journals Kinetics of the Change in the Acid Value of Palm Oil during Simulated Deep Frying

2006 ◽  
Vol 7 (2) ◽  
pp. 113-118 ◽  
Author(s):  
Motohiro SHIMA ◽  
Yayoi YOSHIDA ◽  
Shuji ADACHI
Keyword(s):  
Palm Oil ◽  
Acid Value ◽  
Deep Frying ◽  
Kinetics Of

Imports and Use of Palm Oil as a Way to Increase Safety of Food Fats

2020 ◽  
pp. 277-295
Author(s):  
Inna Simakova ◽  
Roman Perkel
Keyword(s):  
Palm Oil ◽  
Deep Frying ◽  
Trans Isomers ◽  
Biological Value ◽  
White Rats ◽  
Hydrogenated Fats ◽  
Frying Fats ◽  
Modern Methods ◽  
Hydrogenated Fat ◽  
Negative Effect

The authors compare the biological value and safety of hydrogenated fat containing trans-isomers of oleic acid and palm oil-based fat. The chapter assesses the potential of replacing hydrogenated fats by palm oil in the production of special fat products. Hematological and histological studies are carried out in a form of biological experiment on animals (white rats). The study reveals the explicit negative effect of trans-isomers even with a relatively low concentration of trans-isomers in a diet. Pathological changes are not observed in animals when palm-based fat is introduced into their ration. The findings suggest that palm oil along with its fractions may be considered as an alternative to hydrogenated fats in the production of margarine, cooking, baking, and deep-frying fats. The use of palm oil in the production of special fats of increased hardness (spreads. confectionery, waffles and fillings, and chocolate coating) requires the application of modern methods for modifying triglyceride composition of fats – biocatalytic interesterification and fractionation.

Application of rapeseed oil for convective drying in deep-frying products

2020 ◽  
Vol 29 (12) ◽  
pp. 44-46
Author(s):  
A.I. Urmanov ◽  
◽  
G.G. Dubtsov ◽  
I.U. Kusova ◽  
T.R. Lyubetskaya ◽  
...  
Keyword(s):  
Comparative Analysis ◽  
Quality Indicators ◽  
Palm Oil ◽  
Rapeseed Oil ◽  
Convective Drying ◽  
Deep Frying ◽  
Drying Method ◽  
Frying Fat

The article deals with the problem of drying rapeseeds with high initial humidity. A drying method is proposed that allows to intensify this process and provides greater safety of the quality indicators of the dried seeds. The article also presents a comparative analysis of the use of rapeseed and palm oil as a deep-frying fat in the manufacture of instant pasta, indicating the use of oil obtained from rapeseed.

PENINGKATAN KESUKAAN MINYAK SAWIT MERAH DENGAN PENAMBAHAN MINYAK NABATI ATAU FLAVOR DAN STABILITASNYA DALAM PENGGORENGAN BERULANG

2018 ◽  
Vol 26 (1) ◽  
pp. 1-9
Author(s):  
Hasrul Abdi Hasibuan ◽  
Ijah Ijah
Keyword(s):  
Palm Oil ◽  
Provitamin A ◽  
Deep Frying ◽  
Crude Palm Oil

Minyak sawit merah (MSM) merupakan produk olahan minyak sawit mentah (crude palm oil, CPO) yang masih mengandung karoten (sebagai provitamin A) dalam jumlah tinggi. Sayangnya, MSM belum diminati oleh masyarakat di Indonesia karena warnanya kemerahan dan berbau khas. Penelitian ini dilakukan untuk meningkatkan kesukaan MSM dengan penambahan minyak nabati beraroma cukup kuat seperti minyak inti sawit, minyak kelapa dan lemak cokelat sebanyak 10 - 30 % atau flavor butter sebanyak 0,05 - 3%. Selain itu, dilakukan uji stabilitas MSM, campuran MSM:minyak kelapa dan MSM:flavor dalam penggorengan kentang secara deep frying sebanyak 10 kali penggorengan. Pencampuran MSM dengan minyak nabati atau flavor dapat merubah karakteristik, meningkatkan mutu, dan kesukaan panelis. Semakin tinggi konsentrasi minyak nabati atau flavor cenderung meningkatkan kesukaan panelis terhadap aroma. Minyak kelapa merupakan minyak yang memiliki tingkat kesukaan tertinggi. Penggunaan flavor yang yang masih dapat diterima dari penampakannya adalah sebanyak 0,5%. Campuran MSM:minyak kelapa (80:20) dan MSM dengan flavor 0,5% memiliki kestabilan mutu tinggi selama penggorengan berulang dan tingkat kesukaannya terhadap produk gorengannya juga meningkat dibandingkan MSM.

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