Deep Frying Performance of Enzymatically Synthesized Palm-Based Medium- and Long-Chain Triacylglycerols (MLCT) Oil Blends |
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Authors: | S P Koh N Arifin C P Tan M S A Yusoff K Long O M Lai |
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Affiliation: | (1) Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor, Malaysia;(2) Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor, Malaysia;(3) Golden Hope Research Center, P.O. Box 207, 42700 Banting, Selangor, Malaysia;(4) Malaysian Agricultural Research & Development Institute (MARDI), P.O. Box 12301, 50774 Kuala Lumpur, Malaysia |
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Abstract: | The main aim of this work was to assess the frying strength of the enzymatically synthesized palm-based medium- and long-chain
triacylglycerols (MLCT) oil with the aid of different antioxidants under deep-frying conditions. Palm-based MLCT oil in the
presence of synthetic or natural antioxidants showed significantly better (P < 0.05) thermal resistance and oxidative strength than refined, bleached, and deodorized (RBD) palm olein throughout the
five consecutive days of frying. Rancimat induction period, free fatty acid content, anisidine value,
E\text1% 1\textcm E^{{\text{1\% }}} _{1{\text{cm}}} at 232 and 268 nm, color, percentage of oil uptake, and viscosity measurement can be used as oil quality parameters to indicate
the degree of oil deterioration under continuous stressed frying conditions. No significant changes (P > 0.05) in the saturated/unsaturated fatty acids ratio across frying periods indicated good oxidative stability of the palm-based
MLCT oil. Due to the polarity of medium- and long-chain triacylglycerols in palm-based MLCT oil, total polar compounds determination
may not be a suitable oil quality measures. Sensory evaluation of fried chips showed no significant differences (P > 0.05) between chips fried in RBD palm olein and palm-based MLCT oil over the 3-month storage period. |
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