Effect of Deep-Fat Frying Performance on Canola Oil , Palm Olein and Sunflower Oil Blends : A- Chemical Parameters = تأثير أداء عملية القلي العميق لزيت الكانولا و مخاليطه مع زيت أولين النخيل و زيت دوار الشمس : أ- الخصائص الكيمائية

2015 ◽  
Vol 12 (2) ◽  
pp. 63-77
Author(s):  
W. H. M. El-Reffaei ◽  
A. S. El-Sebeay ◽  
Eman M. Ragheb
Keyword(s):  
Oil Palm ◽  
Sunflower Oil ◽  
Canola Oil ◽  
Palm Olein ◽  
Deep Fat Frying ◽  
Chemical Parameters ◽  
Oil Blends ◽  
Frying Performance

scholarly journals EFFECT OF DEEP-FAT FRYING ON CANOLA OIL, PALMOLEIN AND SUNFLOWER OIL BLENDS: B) BIOLOGICALAND NUTRITIONAL STUDIES

2016 ◽  
Vol 7 (2) ◽  
pp. 81-96
Author(s):  
W. EL-Reffaei ◽  
A. EL-Sebeay ◽  
Hanan EL-Ghandour ◽  
Eman Ragheb ◽  
S. Badr
Keyword(s):  
Sunflower Oil ◽  
Canola Oil ◽  
Deep Fat Frying ◽  
Oil Blends ◽  
Nutritional Studies

Trans-free fats through interesterification of canola oil/palm olein or fully hydrogenated soybean oil blends

2009 ◽  
Vol 111 (12) ◽  
pp. 1212-1220 ◽  
Author(s):  
Jamshid Farmani ◽  
Mohammad Safari ◽  
Manouchehr Hamedi
Keyword(s):  
Soybean Oil ◽  
Oil Palm ◽  
Canola Oil ◽  
Palm Olein ◽  
Oil Blends ◽  
Hydrogenated Soybean 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

Comparison of the stability of palm olein and a palm olein/canola oil blend during deep-fat frying of chicken nuggets and French fries

2011 ◽  
Vol 46 (6) ◽  
pp. 1231-1237 ◽  
Author(s):  
Blanca Estela Enríquez-Fernández ◽  
Liliana Álvarez de la Cadena y Yañez ◽  
María Elena Sosa-Morales
Keyword(s):  
Canola Oil ◽  
Palm Olein ◽  
French Fries ◽  
Deep Fat Frying ◽  
Chicken Nuggets ◽  
The Stability ◽  
Oil Blend

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.

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

scholarly journals Effect of palm olein addition on the quality characteristics of sunflower oil during deep fat frying

2014 ◽  
Vol 43 (2) ◽  
pp. 288-296
Author(s):  
M. Abbas Ali ◽  
Z. Bamalli Nouruddeen ◽  
I. Idayu Muhamad ◽  
R. Abd Latip ◽  
N. Hidayu Othman
Keyword(s):  
Sunflower Oil ◽  
Palm Olein ◽  
Quality Characteristics ◽  
Deep Fat Frying

Experimental Study on Co-hydroprocessing Canola Oil and Heavy Vacuum Gas Oil Blends

2013 ◽  
Vol 27 (6) ◽  
pp. 3306-3315 ◽  
Author(s):  
Jinwen Chen ◽  
Hena Farooqi ◽  
Craig Fairbridge
Keyword(s):  
Experimental Study ◽  
Canola Oil ◽  
Vacuum Gas Oil ◽  
Gas Oil ◽  
Oil Blends ◽  
Heavy Vacuum Gas Oil
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