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

Quality characteristics of refined, bleached and deodorized palm olein and banana chips after deep-fat frying

2003 ◽  
Vol 83 (5) ◽  
pp. 395-401 ◽  
Author(s):  
Yaakob B Che Man ◽  
Wanna Ammawath ◽  
Russly A Rahman ◽  
Salmah Yusof
Keyword(s):  
Palm Olein ◽  
Quality Characteristics ◽  
Deep Fat Frying

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

scholarly journals Rapid quantification of 3-monochloropropane-1,2-diol in deep-fat frying using palm olein: Using ATR-FTIR and chemometrics

LWT ◽  
2019 ◽  
Vol 100 ◽  
pp. 404-408 ◽  
Author(s):  
Yu Hua Wong ◽  
Kok Ming Goh ◽  
Faridah Abas ◽  
M. Maulidiani ◽  
Kar Lin Nyam ◽  
...  
Keyword(s):  
Palm Olein ◽  
Deep Fat Frying ◽  
Rapid Quantification

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

scholarly journals Quality Characteristics and Standards for Sunflower Oil from Arad Agricultural Area

2011 ◽  
Vol 68 (2) ◽  
Author(s):  
Claudia MUREŞAN ◽  
Anca Mihaela DICU ◽  
Virgil CIUTINA ◽  
Dorina CHAMBRE ◽  
Claudiu URSACHI
Keyword(s):  
Fatty Acid ◽  
High Temperature ◽  
Peroxide Value ◽  
Sunflower Oil ◽  
Quality Characteristics ◽  
Conjugated Dienes ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Specific Absorbance ◽  
Conjugated Dienes And Trienes

The purpose of this study was to determine the unsaturated fatty acid compounds of studied oils, physico-chemical parameters, and the behavior of the four oil types during oxidation and heating. This is a part of a large study effectuated on Carnia sunflower hybrids, PR64H91, PR65A22 and PR64H45 obtained through cold pressing. We followed the evolution of the UV absorption correlated with the peroxide value. The peroxide value has been presented an increased value in the first 12 heating hours, but after this period of time, it has been decreased due to the high temperature instability of the early formed hydro-peroxides. The absorbance between 220-230 nm and the specific absorbance on 232 and 270 nm (characteristic of the conjugated dienes and trienes) have increased along the experiment period. The results were compared with those from regular sunflower oil.

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
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