Stability of blended palm oils during potato frying

Azimah Rabu, . and Azrina Azlan, . and Khoo H. E., . Stability of blended palm oils during potato frying. pp. 2122-2127. ISSN 2231-7546

The aim of this study was to determine hydrolytic stability acid value (AV) and oxidative stability peroxide value (PV) and conjugated dienes (CD) of selected blended oils during potato frying. The blended oils were prepared by blending palm oil with corn oil (POCO) sesame oil (POSO) and rice bran oil (PORBO). Blended vegetable oils were prepared in a ratio of 1 to 1 (v/v) and tested for 0 10 and 20 times after frying potato. AV and PV were determined by titration method while CD was determined using the spectrophotometric method. Increasing frequency of oil frying contributed to increased level of AV in all blended oils. PVs were increased in all samples with most noticeable increment observed in POSO followed by PORBO and POCO. CD levels of the blended oils were also increased after 20 times of potato frying compared with the unused oil and after 10 times of frying. POCO was the most stable oil in terms of hydrolytic and oxidative stabilities. It is most suitable for deep-fat frying of potato chips and industrial application.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(05)%202017/(39).p...

Abstract

The aim of this study was to determine hydrolytic stability acid value (AV) and oxidative stability peroxide value (PV) and conjugated dienes (CD) of selected blended oils during potato frying. The blended oils were prepared by blending palm oil with corn oil (POCO) sesame oil (POSO) and rice bran oil (PORBO). Blended vegetable oils were prepared in a ratio of 1 to 1 (v/v) and tested for 0 10 and 20 times after frying potato. AV and PV were determined by titration method while CD was determined using the spectrophotometric method. Increasing frequency of oil frying contributed to increased level of AV in all blended oils. PVs were increased in all samples with most noticeable increment observed in POSO followed by PORBO and POCO. CD levels of the blended oils were also increased after 20 times of potato frying compared with the unused oil and after 10 times of frying. POCO was the most stable oil in terms of hydrolytic and oxidative stabilities. It is most suitable for deep-fat frying of potato chips and industrial application.

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Item Type:	Article
AGROVOC Term:	Palm oils
AGROVOC Term:	Oxidative stability
AGROVOC Term:	Potatoes
AGROVOC Term:	Frying
AGROVOC Term:	Blending
AGROVOC Term:	Mixing
AGROVOC Term:	Maize oil
AGROVOC Term:	Sesame oil
AGROVOC Term:	Analytical techniques
AGROVOC Term:	Sampling
Geographical Term:	Malaysia
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	28 Apr 2025 05:29
URI:	http://webagris.upm.edu.my/id/eprint/23852

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