Effect of frying on the palm oil quality attributes “ a review

Azmil Haizam Ahmad Tarmizi, . and Razali Ismail, . and Ainie Kuntom, . Effect of frying on the palm oil quality attributes “ a review. pp. 143-153. ISSN 1511-2780

Frying is one of the most versatile food processing operations employed since antiquity. The establishment of this process is evidenced by a great consumption of fried food around the globe. Despite palm oil is extensively utilised in various frying applications the preservation of its quality attributes as a result of thermal processing is still a concern to food processors and consumers. This article therefore aims to provide an overview of published studies on the behaviour of palm oil in their pure form and blended with other oils during frying at various processing conditions. In this review publications associated to frying stability of palm-based oils were considered to ascertain a series of oil quality indices “ i.e. free fatty acid smoke point peroxide and p-anisidine values vitamin E induction period fatty acid composition colour and polar and polymer compounds “ under prolonged thermal processing conditions. Stability of palmbased oil however is not solely dependent to the inherent properties of the oils themselves. Hence the effects of operating conditions (oil temperature cooking time frying duration or cycle oil replenishment frying system and cookware materials) and food compositions are also discussed in this article.

Full text available from: Official URL: http://jopr.mpob.gov.my/effect-of-frying-on-the-pa...

Abstract

Frying is one of the most versatile food processing operations employed since antiquity. The establishment of this process is evidenced by a great consumption of fried food around the globe. Despite palm oil is extensively utilised in various frying applications the preservation of its quality attributes as a result of thermal processing is still a concern to food processors and consumers. This article therefore aims to provide an overview of published studies on the behaviour of palm oil in their pure form and blended with other oils during frying at various processing conditions. In this review publications associated to frying stability of palm-based oils were considered to ascertain a series of oil quality indices “ i.e. free fatty acid smoke point peroxide and p-anisidine values vitamin E induction period fatty acid composition colour and polar and polymer compounds “ under prolonged thermal processing conditions. Stability of palmbased oil however is not solely dependent to the inherent properties of the oils themselves. Hence the effects of operating conditions (oil temperature cooking time frying duration or cycle oil replenishment frying system and cookware materials) and food compositions are also discussed in this article.

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Item Type:	Article
AGROVOC Term:	Frying
AGROVOC Term:	Palm oils
AGROVOC Term:	Chemical composition
AGROVOC Term:	Colour
AGROVOC Term:	Cooking
AGROVOC Term:	Utensils
AGROVOC Term:	Heating
AGROVOC Term:	Duration
AGROVOC Term:	Fatty acids
AGROVOC Term:	Heat treatment
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/24305

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