New cooking oil from virgin coconut-palm olein blends

The effects of virgin coconut oil in palm olein during deep-fat frying of French fries for 8 hours per day for five consecutive days were compared in this study. Nowadays, the reusing of oil is normal procedure but it gave a major impact to human health. Thus, this study was done to improve the oil...

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Main Authors:	Omar, Muhammad Nor, Mohd Roslee, Farhani, Zuberdi, Ahmad Muzammil, Mohd Daud, Jamaluddin
Format:	Conference or Workshop Item
Language:	English English
Published:	2011
Subjects:	Q Science (General)
Online Access:	http://irep.iium.edu.my/17297/ http://irep.iium.edu.my/17297/1/Virgin_coconut_oil_Blends.pdf http://irep.iium.edu.my/17297/2/IRIE_2011_Front_page_.PDF

id	iium-17297
recordtype	eprints
spelling	iium-172972012-03-08T01:37:30Z http://irep.iium.edu.my/17297/ New cooking oil from virgin coconut-palm olein blends Omar, Muhammad Nor Mohd Roslee, Farhani Zuberdi, Ahmad Muzammil Mohd Daud, Jamaluddin Q Science (General) The effects of virgin coconut oil in palm olein during deep-fat frying of French fries for 8 hours per day for five consecutive days were compared in this study. Nowadays, the reusing of oil is normal procedure but it gave a major impact to human health. Thus, this study was done to improve the oil stability during frying by blending. The oils that were used in this study were of control oil (100% palm olein (PO)), VCO/PO (10:90 v/v), and VCO/PO (20:80 v/v). All samples of frying oils were periodically collected, and their free fatty acid (FFA) content, total polar content (TPC) and total polymer material (TPM) were examined. The results of this study indicated that virgin coconut oil (VCO) can be used to improve oil stability in palm olein during deep frying. The oils became darker, increased in yellow color at the beginning, and became yellow-reddish throughout the process. For all physicochemical properties studied, the blends of VCO and palm olein oil during frying process were better than palm olein only. VCO/PO (20:80 v/v) showed the lowest total polar content while VCO/PO (10:90 v/v) was lowest in total polymer material. In terms of FFA, the decreasing order of the percentage of FFA was: VCO/PO (10:90 v/v) > VCO/PO (20:80 v/v) > control oil. Therefore, this study suggests that a blend of palm olein and VCO showed a slight improvement in frying performance over control oil. For sensory evaluation, it showed that there was no significant difference in oiliness while there was a significant difference (*p < 0.05) in colour, odour, crispiness, taste and overall score and acceptability of French fries fried in all three different oil samples. In general, frying stability of the palm olein was improved by the blending of small proportions of virgin coconut oil into the palm olein. 2011-02-09 Conference or Workshop Item NonPeerReviewed application/pdf en http://irep.iium.edu.my/17297/1/Virgin_coconut_oil_Blends.pdf application/pdf en http://irep.iium.edu.my/17297/2/IRIE_2011_Front_page_.PDF Omar, Muhammad Nor and Mohd Roslee, Farhani and Zuberdi, Ahmad Muzammil and Mohd Daud, Jamaluddin (2011) New cooking oil from virgin coconut-palm olein blends. In: IIUM Research, Invention and Innovation Exhibition (IRIIE) 2011, 9-10 February 2011, Cultural Activity Centre (CAC) and KAED Gallery IIUM.
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English
topic	Q Science (General)
spellingShingle	Q Science (General) Omar, Muhammad Nor Mohd Roslee, Farhani Zuberdi, Ahmad Muzammil Mohd Daud, Jamaluddin New cooking oil from virgin coconut-palm olein blends
description	The effects of virgin coconut oil in palm olein during deep-fat frying of French fries for 8 hours per day for five consecutive days were compared in this study. Nowadays, the reusing of oil is normal procedure but it gave a major impact to human health. Thus, this study was done to improve the oil stability during frying by blending. The oils that were used in this study were of control oil (100% palm olein (PO)), VCO/PO (10:90 v/v), and VCO/PO (20:80 v/v). All samples of frying oils were periodically collected, and their free fatty acid (FFA) content, total polar content (TPC) and total polymer material (TPM) were examined. The results of this study indicated that virgin coconut oil (VCO) can be used to improve oil stability in palm olein during deep frying. The oils became darker, increased in yellow color at the beginning, and became yellow-reddish throughout the process. For all physicochemical properties studied, the blends of VCO and palm olein oil during frying process were better than palm olein only. VCO/PO (20:80 v/v) showed the lowest total polar content while VCO/PO (10:90 v/v) was lowest in total polymer material. In terms of FFA, the decreasing order of the percentage of FFA was: VCO/PO (10:90 v/v) > VCO/PO (20:80 v/v) > control oil. Therefore, this study suggests that a blend of palm olein and VCO showed a slight improvement in frying performance over control oil. For sensory evaluation, it showed that there was no significant difference in oiliness while there was a significant difference (*p < 0.05) in colour, odour, crispiness, taste and overall score and acceptability of French fries fried in all three different oil samples. In general, frying stability of the palm olein was improved by the blending of small proportions of virgin coconut oil into the palm olein.
format	Conference or Workshop Item
author	Omar, Muhammad Nor Mohd Roslee, Farhani Zuberdi, Ahmad Muzammil Mohd Daud, Jamaluddin
author_facet	Omar, Muhammad Nor Mohd Roslee, Farhani Zuberdi, Ahmad Muzammil Mohd Daud, Jamaluddin
author_sort	Omar, Muhammad Nor
title	New cooking oil from virgin coconut-palm olein blends
title_short	New cooking oil from virgin coconut-palm olein blends
title_full	New cooking oil from virgin coconut-palm olein blends
title_fullStr	New cooking oil from virgin coconut-palm olein blends
title_full_unstemmed	New cooking oil from virgin coconut-palm olein blends
title_sort	new cooking oil from virgin coconut-palm olein blends
publishDate	2011
url	http://irep.iium.edu.my/17297/ http://irep.iium.edu.my/17297/1/Virgin_coconut_oil_Blends.pdf http://irep.iium.edu.my/17297/2/IRIE_2011_Front_page_.PDF
first_indexed	2023-09-18T20:26:08Z
last_indexed	2023-09-18T20:26:08Z
_version_	1777408428877021184

New cooking oil from virgin coconut-palm olein blends

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