Citation
Koh Soo Peng, . and Kamariah Long, . Oxidative stability study of virgin coconut oil during deep frying. pp. 35-44. ISSN 1394-9829
Abstract
Comparative deep frying study of refined bleached and deodorized (RBD) palm olein RBD coconut oil and virgin coconut oil (VCO) from Malaysia and Indonesia for frying of potato chips was undertaken at 170 C for 5 consecutive days. Several oil quality parameters were evaluated i.e. free fatty acids content iodine value peroxide value color index viscosity percentage of total polar materials (TPM) and other products of oxidation (E1 1cm at 233 and 269nm). VCO from Malaysian Agricultural Research and Development Institute (MARDI) was found to be the least susceptible to oxidative deterioration. The oxidative stability of the different oils studied was in the order: VCO (Indonesia) RBD coconut oil VCO (MARDI). It was concluded that percentage of TPM and smoke point measures were not suitable as quality parameters to assess the frying performance of virgin coconut oil due to their polarity structure of medium-chain triglyceride.
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Abstract
Comparative deep frying study of refined bleached and deodorized (RBD) palm olein RBD coconut oil and virgin coconut oil (VCO) from Malaysia and Indonesia for frying of potato chips was undertaken at 170 C for 5 consecutive days. Several oil quality parameters were evaluated i.e. free fatty acids content iodine value peroxide value color index viscosity percentage of total polar materials (TPM) and other products of oxidation (E1 1cm at 233 and 269nm). VCO from Malaysian Agricultural Research and Development Institute (MARDI) was found to be the least susceptible to oxidative deterioration. The oxidative stability of the different oils studied was in the order: VCO (Indonesia) RBD coconut oil VCO (MARDI). It was concluded that percentage of TPM and smoke point measures were not suitable as quality parameters to assess the frying performance of virgin coconut oil due to their polarity structure of medium-chain triglyceride.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Coconut oil |
| AGROVOC Term: | Frying |
| AGROVOC Term: | Oxidative stability |
| AGROVOC Term: | Olein |
| AGROVOC Term: | Quality |
| AGROVOC Term: | Free fatty acids |
| AGROVOC Term: | Iodine |
| AGROVOC Term: | Peroxides |
| AGROVOC Term: | Color |
| AGROVOC Term: | Viscosity |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:29 |
| URI: | http://webagris.upm.edu.my/id/eprint/24492 |
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