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Performance of Red Palm Oil, Sunflower Oil and Vegetable Ghee during Deep Fat Frying

Ahmad, T., and Atta, S., and Abdussattar, and Ahmad, A., and Nagra, S.A., (2003) Performance of Red Palm Oil, Sunflower Oil and Vegetable Ghee during Deep Fat Frying. Sains Malaysiana , 32 . pp. 171-179. ISSN 01266039

Full text not available from this repository.

Official URL: http://pkukmweb.ukm.my/~jsm/english_journals/vol32_2003/vol32_03page171-179.html

Affiliations

Nuclear Institute for Food and Agriculture (NIFA) Peshawar
Nuclear Institute for Food and Agriculture (NIFA) Peshawar
Nuclear Institute for Food and Agriculture (NIFA) Peshawar
Nuclear Institute for Food and Agriculture (NIFA) Peshawar
University of Punjab Lahore, Institute of Chemistry

Abstract

Three types of fats, red palm oil (RPO), sunflower oil (SFO) and vegetable ghee (VC) were used for repeated deep fat frying of potato fillets (French fries) for 5 consecutive days @ 20 minutes per day at 190-200oC and then allowed to cool for 18 hours. This practice was repeated for 10 times. The test oils were evaluated for physical and chemical deterioration. The quality indices i.e. peroxide value (POV), free fatty acid (FFA), anisidine value (A V), iodine value (IV) and colour (OD at 420 nm) of the samples were measured. It was found that all the quality parameters significantly (p<0.05) increased as frying time was advanced, while a reverse trend regarding IV was observed in each test oil. However, colour was negatively correlated with PO V, FFA and A V but positively with IV in case of RPO.

Tiga jenis lemak, minyak sawit merah (RPO), minyak bunga matahari (SFO) dan minyak sapi dari sayuran digunakan untuk penggorengan menggunakan minyak banyak yang dilakukan berulangkali untuk kentang jejari goreng (French Fries) selama 5 hari berturut-turut @ 20 minit bagi setiap hari pada suhu 190-200oC dan dibiarkan menyejuk ke suhu bilik selama 18 jam. Minyak yang digunakan dinilai bagi kerosakan dari segi fizikal dan kimia. Kualiti sampel diukur melalui penunjuk seperti nilai peroksida (PO V), asid lemak bebas (FFA), nilai anisidin (AV), nilai iodin (IV) dan warna (OD pada 420 nm). Hasil mendapati kesemua parameter kualiti meningkat secara signifikan (p<0.05) dengan pertambahan masa penggorengan, manakala trend sebaliknya bagi nilai iodin (IV) didapati bagi setiap minyak ujian. Walau bagaimanapun, ciri warna berkorelasi secara negatif dengan POV, FFA dan AV tetapi secara postitif dengan IV dalam kes RPO.

Item Type:Journal
Keywords:vegetable oils, cooking fats, red palm oil, sunflower oil, vegetable ghee, fat frying, chemical deterioration
Subjects:Q Science, Computer Science
ID Code:3308

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