Studies on frying quality of virgin coconut oil and shortening blends

The frying performances of palm solid shortening (PS) and virgin coconut oil (VCO) blends were evaluated. The fresh chickens were fried in a blended frying medium using an open fryer for 8 hours per day intermittently at 30 min interval for five consecutive days. Three types of oils were used; i.e....

Full description

Bibliographic Details
Main Authors:	Omar, Muhammad Nor, Hasali, Nor Hazwani, Nazreen, Muhd N. M., Zuberdi, Ahmad Muzammil
Format:	Article
Language:	English
Published:	Oriental Scientific Publishing Co. 2014
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/38616/ http://irep.iium.edu.my/38616/ http://irep.iium.edu.my/38616/ http://irep.iium.edu.my/38616/1/Frying_VCO-shortening_OJCV030I03P1279-1286.pdf

id	iium-38616
recordtype	eprints
spelling	iium-386162018-06-19T01:55:53Z http://irep.iium.edu.my/38616/ Studies on frying quality of virgin coconut oil and shortening blends Omar, Muhammad Nor Hasali, Nor Hazwani Nazreen, Muhd N. M. Zuberdi, Ahmad Muzammil QD Chemistry The frying performances of palm solid shortening (PS) and virgin coconut oil (VCO) blends were evaluated. The fresh chickens were fried in a blended frying medium using an open fryer for 8 hours per day intermittently at 30 min interval for five consecutive days. Three types of oils were used; i.e. palm shortening without blending (PS), a blend of VCO: PS (10:90), and a blend of VCO: PS (20:80). The frying oils were collected periodically and their fatty acid composition (FAC), free fatty acid (FFA) content, total polar compound (TPC) and total polymer material (TPM) were determined. In addition, the fried chicken was subjected to the analyses of oil absorption and sensory evaluation. The results showed that the frying performance of the VCO:PS (20:80) blend was better than VCO:PS (10:90) blend and PS in terms of TPM and TPC contents. The VCO:PS (20:80) gave TPC and TPM values of 17.4 and 1.40% respectively, the blend of VCO:PS (10:90) gave values of TPC and TPM of 18. 7 and 2.20% respectively, whilst PS with TPC of and TPM of 20.5 and 3.02 % respectively. Meanwhile, the oil absorption patterns showed that the fried chicken in VCO: PS (10:90) blend absorbed less oil compared to chickens fried in PS and VCO:PS (20:80) blend. The oil uptake in chickens fried in VCO:PS (10:90) blend was 1.75%, while in PS and VCO:PS (20:80) blend were 2.82 and 2.57 % respectively.In term of sensory evaluation, the addition of virgin coconut oil (VCO) to palm based solid shortening (PS) showed significant differences (p < 0.05) on crispiness, taste and overall scores on the 1st , 3rd and 5th day of frying. Although there were no significant difference on oiliness on the 1st and 3rd day, there was a significant difference on the 5th day of frying. In conclusion, the addition of a small proportion of VCO in PS would improve the frying performance of oil as well as sensory scores of the fried products. Oriental Scientific Publishing Co. 2014-09 Article PeerReviewed application/pdf en http://irep.iium.edu.my/38616/1/Frying_VCO-shortening_OJCV030I03P1279-1286.pdf Omar, Muhammad Nor and Hasali, Nor Hazwani and Nazreen, Muhd N. M. and Zuberdi, Ahmad Muzammil (2014) Studies on frying quality of virgin coconut oil and shortening blends. Oriental Journal of Chemistry, 30 (3). pp. 1279-1286. ISSN 0970 - 020X (P), 2231-5039 (O) http://www.orientjchem.org/pdf/vol30no3/OJCV030I03P1279-1286.pdf 10.13005/ojc/300344
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	QD Chemistry
spellingShingle	QD Chemistry Omar, Muhammad Nor Hasali, Nor Hazwani Nazreen, Muhd N. M. Zuberdi, Ahmad Muzammil Studies on frying quality of virgin coconut oil and shortening blends
description	The frying performances of palm solid shortening (PS) and virgin coconut oil (VCO) blends were evaluated. The fresh chickens were fried in a blended frying medium using an open fryer for 8 hours per day intermittently at 30 min interval for five consecutive days. Three types of oils were used; i.e. palm shortening without blending (PS), a blend of VCO: PS (10:90), and a blend of VCO: PS (20:80). The frying oils were collected periodically and their fatty acid composition (FAC), free fatty acid (FFA) content, total polar compound (TPC) and total polymer material (TPM) were determined. In addition, the fried chicken was subjected to the analyses of oil absorption and sensory evaluation. The results showed that the frying performance of the VCO:PS (20:80) blend was better than VCO:PS (10:90) blend and PS in terms of TPM and TPC contents. The VCO:PS (20:80) gave TPC and TPM values of 17.4 and 1.40% respectively, the blend of VCO:PS (10:90) gave values of TPC and TPM of 18. 7 and 2.20% respectively, whilst PS with TPC of and TPM of 20.5 and 3.02 % respectively. Meanwhile, the oil absorption patterns showed that the fried chicken in VCO: PS (10:90) blend absorbed less oil compared to chickens fried in PS and VCO:PS (20:80) blend. The oil uptake in chickens fried in VCO:PS (10:90) blend was 1.75%, while in PS and VCO:PS (20:80) blend were 2.82 and 2.57 % respectively.In term of sensory evaluation, the addition of virgin coconut oil (VCO) to palm based solid shortening (PS) showed significant differences (p < 0.05) on crispiness, taste and overall scores on the 1st , 3rd and 5th day of frying. Although there were no significant difference on oiliness on the 1st and 3rd day, there was a significant difference on the 5th day of frying. In conclusion, the addition of a small proportion of VCO in PS would improve the frying performance of oil as well as sensory scores of the fried products.
format	Article
author	Omar, Muhammad Nor Hasali, Nor Hazwani Nazreen, Muhd N. M. Zuberdi, Ahmad Muzammil
author_facet	Omar, Muhammad Nor Hasali, Nor Hazwani Nazreen, Muhd N. M. Zuberdi, Ahmad Muzammil
author_sort	Omar, Muhammad Nor
title	Studies on frying quality of virgin coconut oil and shortening blends
title_short	Studies on frying quality of virgin coconut oil and shortening blends
title_full	Studies on frying quality of virgin coconut oil and shortening blends
title_fullStr	Studies on frying quality of virgin coconut oil and shortening blends
title_full_unstemmed	Studies on frying quality of virgin coconut oil and shortening blends
title_sort	studies on frying quality of virgin coconut oil and shortening blends
publisher	Oriental Scientific Publishing Co.
publishDate	2014
url	http://irep.iium.edu.my/38616/ http://irep.iium.edu.my/38616/ http://irep.iium.edu.my/38616/ http://irep.iium.edu.my/38616/1/Frying_VCO-shortening_OJCV030I03P1279-1286.pdf
first_indexed	2023-09-18T20:55:28Z
last_indexed	2023-09-18T20:55:28Z
_version_	1777410275017752576

Studies on frying quality of virgin coconut oil and shortening blends

Similar Items