QUALITY CHANGES OF REFINED-BLEACHED-DEODORIZED (RBD) PALM OLEIN, SOYBEAN OIL AND THEIR BLENDS DURING DEEP-FAT FRYING

The quality changes of refined, bleached and deodorized palm olein (RBDPO) and soybean oil (SBO) and their blends were investigated in this study. The oils were studied during intermittent frying of potato chips at 180PT5C for 5 h per day for 5 consecutive days. The indices used for assessment of changes in quality of the oils were fatty acid composition (FAC), peroxide value (PV), anisidine value (AnV), % free fatty acid (FFA), iodine value (IV), % polar component, polymer content, color, viscosity, smoke point and foaming tendency. The results showed that RBDPO was superior to SBO in frying performance in terms of resistance to oxidation, changes in IV, AnV, foaming tendency, % polar component and polymer content. However, SBO performed better than RBDPO with respect to color, viscosity, FAA content and smoke point. Sensory evaluation showed that potato chips fried in both RBDPO and SBO were equally acceptable by the panelists.     

ANTIOXIDANT ACTIVITY OF CITRUS HYSTRIX PEEL EXTRACT IN RBD PALM OLEEN DURING FRYING OF FISH CRACKERS

The Citrus hystrix peel extract (2,000 ppm) and butylated hydroxytoulene(BHT) (200 ppm) were added to the frying oil. The antioxidant activities were determined during deep fat frying of fish crackers for 4 consecutive days. Each frying period was for 5 h and intermittent frying at 180C with half an hour interval was carried out. The antioxidant activities were determined by measuring peroxide value (PV), p-anisidine value (AnV), totox value, iodine value (IV), percent free fatty acids, color and viscosity of the oil. Results indicated that the ethanol extract of the citrus peel exhibited antioxidant properties and therefore has a potential as one of the new sources of natural antioxidants.     

BROWNING OF SAGO (METROXYLON SAGU) PITH SLURRY AS INFLUENCED BY HOLDING TIME, pH AND TEMPERATURE

The effect of holding time, pH and temperature of sago pith slurry on its browning was evaluated. Holding time of sago pith slurry, which browning took place, proved to be an important factor in determining the amount of soluble phenolic compounds that were oxidized. This subsequently led to the development of color. The amount of (+)-catechin and (-)-epicatechin that was oxidized increased with pH particularly above pH 4.5. This resulted in simultaneous development of color in the sago pith slurry. The oxidation of phenolic compounds in acidic conditions was suggested to be caused by latent polyphenol oxidase (LPPO) as it is activated by acidic pH. The amount (+)-catechin and (-)-epicatechin oxidized also increased with increase in temperature particularly above 30C.     

SHELF-LIFE OF FRIED POTATO CHIPS USING RBD PALM OLEIN, SOYBEAN OIL AND THEIR BLENDS

Shelf-life of potato chips fried in refined, bleached and deodorized palm olein (RBDPO), soybean oil (SBO) and their blends was evaluated. Potato slices were fried for 130 s at 180 PT 5C at 30 min intervals over a period of 5 h/day for 5 consecutive days. Indicators of frying oil quality with the shelf-life of fried products chosen were total polar component and acid value. This study indicated that RBDPO was better than SBO for the preparation of fried potato chips in terms of shelf-life of products. The blends were also slightly better than SBO with increasing proportion of RBDPO. However, the effects were minimal on the rate of development of rancidity in fried products beyond the fourth day of frying in the frying medium.     

A survey on trust based detection and isolation of malicious nodes in ad-hoc and sensor networks

Mobile ad-hoc networks (MANETs) and wireless sensor networks (WSNs) have gained remarkable appreciation and technological development over the last few years. Despite ease of deployment, tremendous applications and significant advantages, security has always been a challenging issue due to the nature of environments in which nodes operate. Nodes’ physical capture, malicious or selfish behavior cannot be detected by traditional security schemes. Trust and reputation based approaches have gained global recognition in providing additional means of security for decision making in sensor and ad-hoc networks. This paper provides an extensive literature review of trust and reputation based models both in sensor and ad-hoc networks. Based on the mechanism of trust establishment, we categorize the stateof-the-art into two groups namely node-centric trust models and system-centric trust models. Based on trust evidence, initialization, computation, propagation and weight assignments, we evaluate the efficacy of the existing schemes. Finally, we conclude our discussion with identification of some unresolved issues in pursuit of trust and reputation management.