Performance of red palm oil, sunflower oil and vegetable ghee during deep fat frying

Three types of fats, red palm oil (RPO), sunflower oil (SFO) and vegetable ghee (VC) were used for repeated deep fat frying of potato fillets (French fries) for 5 consecutive days @ 20 minutes per day at 190-200oC and then allowed to cool for 18 hours. This practice was repeated for 10 times. The te...

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Main Authors:	Taufiq Ahmad, Shaheen Atta, Abdussattar, Anwar Ahmad, Saeed Ahmad Nagra
Format:	Article
Published:	Universiti Kebangsaan Malaysia 2003
Online Access:	http://journalarticle.ukm.my/3866/ http://journalarticle.ukm.my/3866/

id	ukm-3866
recordtype	eprints
spelling	ukm-38662012-03-22T03:30:09Z http://journalarticle.ukm.my/3866/ Performance of red palm oil, sunflower oil and vegetable ghee during deep fat frying Taufiq Ahmad, Shaheen Atta, Abdussattar, Anwar Ahmad, Saeed Ahmad Nagra, Three types of fats, red palm oil (RPO), sunflower oil (SFO) and vegetable ghee (VC) were used for repeated deep fat frying of potato fillets (French fries) for 5 consecutive days @ 20 minutes per day at 190-200oC and then allowed to cool for 18 hours. This practice was repeated for 10 times. The test oils were evaluated for physical and chemical deterioration. The quality indices i.e. peroxide value (POV), free fatty acid (FFA), anisidine value (A V), iodine value (IV) and colour (OD at 420 nm) of the samples were measured. It was found that all the quality parameters significantly (p<0.05) increased as frying time was advanced, while a reverse trend regarding IV was observed in each test oil. However, colour was negatively correlated with PO V, FFA and A V but positively with IV in case of RPO. Universiti Kebangsaan Malaysia 2003 Article PeerReviewed Taufiq Ahmad, and Shaheen Atta, and Abdussattar, and Anwar Ahmad, and Saeed Ahmad Nagra, (2003) Performance of red palm oil, sunflower oil and vegetable ghee during deep fat frying. Sains Malaysiana, 32 . pp. 171-179. ISSN 0126-6039 http://www.ukm.my/jsm/english_journals/vol32_2003/vol32_03page171-179.html
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
description	Three types of fats, red palm oil (RPO), sunflower oil (SFO) and vegetable ghee (VC) were used for repeated deep fat frying of potato fillets (French fries) for 5 consecutive days @ 20 minutes per day at 190-200oC and then allowed to cool for 18 hours. This practice was repeated for 10 times. The test oils were evaluated for physical and chemical deterioration. The quality indices i.e. peroxide value (POV), free fatty acid (FFA), anisidine value (A V), iodine value (IV) and colour (OD at 420 nm) of the samples were measured. It was found that all the quality parameters significantly (p<0.05) increased as frying time was advanced, while a reverse trend regarding IV was observed in each test oil. However, colour was negatively correlated with PO V, FFA and A V but positively with IV in case of RPO.
format	Article
author	Taufiq Ahmad, Shaheen Atta, Abdussattar, Anwar Ahmad, Saeed Ahmad Nagra,
spellingShingle	Taufiq Ahmad, Shaheen Atta, Abdussattar, Anwar Ahmad, Saeed Ahmad Nagra, Performance of red palm oil, sunflower oil and vegetable ghee during deep fat frying
author_facet	Taufiq Ahmad, Shaheen Atta, Abdussattar, Anwar Ahmad, Saeed Ahmad Nagra,
author_sort	Taufiq Ahmad,
title	Performance of red palm oil, sunflower oil and vegetable ghee during deep fat frying
title_short	Performance of red palm oil, sunflower oil and vegetable ghee during deep fat frying
title_full	Performance of red palm oil, sunflower oil and vegetable ghee during deep fat frying
title_fullStr	Performance of red palm oil, sunflower oil and vegetable ghee during deep fat frying
title_full_unstemmed	Performance of red palm oil, sunflower oil and vegetable ghee during deep fat frying
title_sort	performance of red palm oil, sunflower oil and vegetable ghee during deep fat frying
publisher	Universiti Kebangsaan Malaysia
publishDate	2003
url	http://journalarticle.ukm.my/3866/ http://journalarticle.ukm.my/3866/
first_indexed	2023-09-18T19:40:00Z
last_indexed	2023-09-18T19:40:00Z
_version_	1777405526392438784

Performance of red palm oil, sunflower oil and vegetable ghee during deep fat frying

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