Frying oil quality in fast food restaurants in east coast of Malaysia: a preliminary survey

Sivaruby Kanagaratnam, . and Azmil Haizam Ahmad Tarmizi, . and Noor Lida Habi Mat Dian, . and Nur Haqim Ismail, . and Norazura Aila Mohd Hassim, . Frying oil quality in fast food restaurants in east coast of Malaysia: a preliminary survey. pp. 129-139. ISSN 1511-2780

Fresh in-use regardless the days of frying and discarded oils were collected from fast food restaurants in Kuala Terengganu Terengganu Malaysia to investigate the quality of the frying oil used in the commercial frying industries. The fresh oils used in these restaurants were palm olein and/or palm oil. Oxidative stability index (OSI) smoke point colour free fatty acid (FFA) polar compound peroxide value (PV) and „-anisidine value („-AV) were evaluated. The fresh oils showed Tuality that is within specification of standards and references. The in-use oils showed a high degree of deterioration by having a lower OSI smoke point and darker colour. High levels of FFA showed that 42.9 of in-use oils and 100 of discarded oils had exceeded the maximum limit of 1. Polar compound of 42.9 of the in-use oils and 50 of the discarded oils had exceeded the maximum limit (27). As high as 81 of the in-use oils and 75 of the discarded oil collected having „-AV of more than 10 which suggests that inspection by the local authority should be carried out to monitor the quality of the cooking oil used in the fast food restaurants.

Full text available from: Official URL: http://jopr.mpob.gov.my/wp-content/uploads/2021/03...

Abstract

Fresh in-use regardless the days of frying and discarded oils were collected from fast food restaurants in Kuala Terengganu Terengganu Malaysia to investigate the quality of the frying oil used in the commercial frying industries. The fresh oils used in these restaurants were palm olein and/or palm oil. Oxidative stability index (OSI) smoke point colour free fatty acid (FFA) polar compound peroxide value (PV) and „-anisidine value („-AV) were evaluated. The fresh oils showed Tuality that is within specification of standards and references. The in-use oils showed a high degree of deterioration by having a lower OSI smoke point and darker colour. High levels of FFA showed that 42.9 of in-use oils and 100 of discarded oils had exceeded the maximum limit of 1. Polar compound of 42.9 of the in-use oils and 50 of the discarded oils had exceeded the maximum limit (27). As high as 81 of the in-use oils and 75 of the discarded oil collected having „-AV of more than 10 which suggests that inspection by the local authority should be carried out to monitor the quality of the cooking oil used in the fast food restaurants.

[error in script]

Item Type:	Article
AGROVOC Term:	Cooking oils
AGROVOC Term:	Fast food
AGROVOC Term:	Palm oils
AGROVOC Term:	Sampling
AGROVOC Term:	Data analysis
AGROVOC Term:	Frying
AGROVOC Term:	Food industry
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9796

Actions (login required)

View Item