Comparative assessment of thermal resistance of palm stearin and high oleic blended oil when subjected to frying practice in fast food restaurants

Niu Yueting, . and Pan Kailin, . and Yoong Jun Hao, . and Azmil Haizam Ahmad Tarmizi, . and Hu Mingming, . and Zhang Guowen, . and Chen Shiqing, . Comparative assessment of thermal resistance of palm stearin and high oleic blended oil when subjected to frying practice in fast food restaurants. pp. 90-102. ISSN 1511-2780

In this study the thermal stability of palm frying oil (palm stearin POs) and a formulated high oleic frying oil (high oleic blended oil HOBO) in China was evaluated under simulated frying protocol in fast food restaurants. A series of physico-chemical properties of the oils were measured including change of colour acid value (AV) peroxide value (PV) p-anisidine value (p-AV) total oxidation (TOTOX2PVp-AV) fatty acids composition (FAC) iodine value (IV) carbonyl group value (CGV) total polar compounds (TPC) oxidative stability index (OSI) and vitamin E content. The frying experiments were conducted at 170 5C for five consecutive days where French fries were fried in five cycles hourly for 12 hr a day. The results indicated that POs gave higher physical and chemical stability than HOBO under extended frying conditions considering its relatively lower increase in TPC p-AV TOTOX and CGV lesser decrease in C18:2/C16:0 and IV and longer induction period. Based on the results it can be conjectured that POs is a more preferred choice for deep fat frying with lower deterioration rate.

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Abstract

In this study the thermal stability of palm frying oil (palm stearin POs) and a formulated high oleic frying oil (high oleic blended oil HOBO) in China was evaluated under simulated frying protocol in fast food restaurants. A series of physico-chemical properties of the oils were measured including change of colour acid value (AV) peroxide value (PV) p-anisidine value (p-AV) total oxidation (TOTOX2PVp-AV) fatty acids composition (FAC) iodine value (IV) carbonyl group value (CGV) total polar compounds (TPC) oxidative stability index (OSI) and vitamin E content. The frying experiments were conducted at 170 5C for five consecutive days where French fries were fried in five cycles hourly for 12 hr a day. The results indicated that POs gave higher physical and chemical stability than HOBO under extended frying conditions considering its relatively lower increase in TPC p-AV TOTOX and CGV lesser decrease in C18:2/C16:0 and IV and longer induction period. Based on the results it can be conjectured that POs is a more preferred choice for deep fat frying with lower deterioration rate.

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Item Type:	Article
AGROVOC Term:	Palm oils
AGROVOC Term:	Stearin
AGROVOC Term:	Oleic acid
AGROVOC Term:	Frying
AGROVOC Term:	Fast food
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Colour
AGROVOC Term:	Acidity
AGROVOC Term:	Peroxides
AGROVOC Term:	Oxidation
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8956

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