Improvement of Physicochemical Properties of RBD Palm Olein Blended with Soybean Oil for Deep-Fat Frying

The quality changes of refined, bleached and deodorised palm olein (RBDPOo), soybean oil (SBO) and their blends during intermittent deep-fat frying at 180±5°C for 5h per day for 5 consecutive days were studied. The shelf-life of potato chips used for frying was also investigated. The results show...

Full description

Bibliographic Details
Main Author:	Liu, Jia Long
Format:	Thesis
Language:	English English
Published:	1999
Subjects:	Soy oil Deep frying Palm oil
Online Access:	http://psasir.upm.edu.my/id/eprint/8410/1/FSMB_1999_14_A.pdf

Similar Items

Effects of edible oil and fat-soluble vitamins on acrylamide formation in a chemical model system and during intermittent deep-fat frying of french fries
by: Kuek, Su Lee
Published: (2020)

Formation and reduction of 5-hydroxymethylfurfural during deep-fat frying of bananas
by: Kavousi, Parviz
Published: (2014)

Effects of Oil-Dispersed Phase Composition and Selected Polysaccharides on the Physical Properties and Stability of Soybean-Palm Kernel Olein Blend Oil-In-Water Emulsions Model System
by: Ibrahim, Nor Hayati
Published: (2008)

Quality Characteristics of Banana Chips and Oils After Deep Fat Frying
by: Ammawath, Wanna
Published: (2002)

Frying Performance Of Palm Olein With Added Natural Antioxidant Mixtures And Acceptability Of Fried Potato Chips
by: Jaswir, Irwandi
Published: (2000)

Effects of Frying and Storage Conditions On Physicochemical Properties of Palm Olein and Olive Oil Blends
by: Naghshineh, Mahsa
Published: (2009)

Antioxidant effect of Nigella sativa L. extracts on physicochemical properties of deep fried oil
by: Solati, Zeinab
Published: (2011)

Frying properties of palm olein, canola oil, sesame oil and their blends
by: Serjouie, Alireza
Published: (2011)

Physico-Chemical And Sensory Characteristics Of Blends Of Palm Olein And Other Vegetable Oils And Their Frying Stability
by: Myat, Myat Win
Published: (2010)

Quality Characteristics of Palm Olein in Frying Systems
by: Asap, Telingai
Published: (1985)

Contamination of lard and other animal fat in palm olein used in the frying of meats
by: Idarmawi, Khairatul Munirah
Published: (2016)

Influence of oil type on acrylamide formation in intermittent fried beef nuggets and in asparagine-glucoselipid system
by: Ahmad, Siti Nur Syahirah
Published: (2021)

Determining frying oil deterioration using chemical and physical methods
by: Frage Abookleesh, Frage Lhadi
Published: (2009)

Properties of Frying Shortening Prepared from Lipase-Transesterified Palm Stearin and Palm Kernel Olein Blend
by: Tee, Siok Bee
Published: (2001)

Effects of different frying methods, frying conditions and pre-treatments on formation of aldehydes in french fries
by: Zakaria, Adilah
Published: (2016)

Formation, mitigation and analysis of 3-MCPD and glycidyl esters during deep-fat frying of potato chips and chicken breast meat using RBD palm olein
by: Wong, Yu Hua
Published: (2016)

Effects of batter - coated methylcellulose on potato substrate during the frying process
by: Lua, Hwee Ying
Published: (2021)

Correlation of acrylamide with precursors and colour in frozen par-fried french fries
by: Baroogh, Babak Hatami
Published: (2012)

Effects of polyglycerol esters on palm olein fractionation
by: Yoong, Jun Hao
Published: (2017)

Microstructure, rheological properties and stability of oleogels derived from palm olein, palm mid fraction and soybean oil blends
by: Saw, Mei Huey
Published: (2020)

Occurrence and evaluation of heat generated toxicants in refined palm oils and frying of selected oils
by: Abd. Razak, Raznim Arni
Published: (2021)

Processing parameters in production of pumpkin powder using forced hot- air frying in ‘bingka’ baking
by: Nik Murzaini, Nik Masturah
Published: (2019)

Development of Acid-Hydrolysed and Enzyme-Hydrolysed Winged Bean and Soybean Proteins
by: Choo, Wee Sim
Published: (2004)

Dielectric and fluorescence spectroscopy techniques for determination of palm olein degradation during batch deep fat frying
by: Ibrahim, Nur Ul Atikah
Published: (2017)

Optimisation of palm stearin, palm kernel oil and soybean oil blends for margarine formulations / Siti Hazirah Mohamad Fauzi
by: Mohamad Fauzi, Siti Hazirah
Published: (2014)

Characterization of Palm-Based Binary Fat Blends and Development of Margarine from the Blends
by: Saadi, Sami.
Published: (2010)

Crystallization Behavior of Palm Oil Blends and Palm Oil-Based Fluid Shortenings
by: Mat Sahri, Miskandar
Published: (2006)

Production of palm-based diaclyglycerol olein and stearin through dry fractionation of palm-based diacylglycerol fat and its applications as cooking oil and bakery shortening
by: Abd Latip, Razam
Published: (2012)

Effects of microwave frying on physicochemical properties of edible oils and quality of potato chips
by: Elfaitouri, Taher A.Houssein
Published: (2017)

Production of Processed Cheese Using Lipase-Catalyzed Transesterified Palm Kernel Olein and Anhydrous Milk Fat Mixtures
by: Mohamed Ismail, Mariam
Published: (1999)

Improvement of vermicompost produced from POME sludge on selected soil physicochemical properties and the physiological performance of maize
by: Mohd Zulkefly, Afieqah
Published: (2022)

Improvement in lubricating properties of engine oil by blending with palm oil, trimethylolpropane ester and nanoparticles
by: Rasheed, Hussein Saeed
Published: (2019)

Radiation synthesis and characterization of micro and nano particles of acrylated palm olein for use in drug delivery
by: Tajau, Rida
Published: (2013)

Assessing the Competitiveness of the Malaysian Palm Oil Industry
by: Subramaniam, Devagi
Published: (1997)

Basal Stem Rot of Oil Palm : Incidence, Etiology and Control
by: Hashim, Khairudin
Published: (1990)

Saccharification Of Palm Oil Mill Effluent Solid And Oil Palm Fruit Fiber To Fermentable Sugars For Acetone-Butanol-Ethanol Fermentation
by: Khaw, Teik Seong
Published: (2001)

Oil palm empty fruit bunch biochar and compost as amendment for improvement of polybag-growing media and oil palm seedlings
by: Radin, Rovica
Published: (2017)

Development of 3 dimensional point cloud analysis technique to determine maturity of oil palm fresh fruit bunch based on frond position in oil palm phyllotaxis
by: Mustafa Albakri, Zulfadhli
Published: (2018)

Isolation and characterisation of transcripts for LEAFY, GLOBOSA and DROOPING LEAF transcription factors from normal and mantled oil palm inflorescence
by: Vetaryan, Sharmilah
Published: (2018)

Designing a tracked prime mover for in-field collection and transportation of oil palm fresh fruit bunches on low bearing capacity peat terrain
by: Ghassemi, Mohammad Hadi
Published: (2011)