Frying performance of palm-based solid frying shortening

In order to evaluate the frying performance of palm-based solid frying shortening against standard olein, the fresh potato chips were fried in both frying media using an open fryer. After frying the chips for 40 h in an open batch fryer, it was found that the frying quality of palm-based solid fryin...

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Main Authors:	Omar, Muhammad Nor, Muhd Nor, Nor Nazuha, Muhd Nor, Nor Dalilah, Mat Sahri, Miskandar
Format:	Article
Language:	English
Published:	Asian Network for Scientific Information 2010
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/4948/ http://irep.iium.edu.my/4948/ http://irep.iium.edu.my/4948/1/Frying_performance_of_palm-based_shortening.pdf

id	iium-4948
recordtype	eprints
spelling	iium-49482012-05-14T00:38:32Z http://irep.iium.edu.my/4948/ Frying performance of palm-based solid frying shortening Omar, Muhammad Nor Muhd Nor, Nor Nazuha Muhd Nor, Nor Dalilah Mat Sahri, Miskandar QD Chemistry In order to evaluate the frying performance of palm-based solid frying shortening against standard olein, the fresh potato chips were fried in both frying media using an open fryer. After frying the chips for 40 h in an open batch fryer, it was found that the frying quality of palm-based solid frying shortening was better than standard palm olein in terms of Free Fatty Acid (FFA) values, Total Polar Content (TPC) and Total Polymeric Material (TPM). Solid shortening gave FFA, TPC and TPM values of 0.7, 15.3 and 2.67%, respectively, whilst standard palm olein gave values for FFA, TPC and TPM of 1.2, 19.6 and 3.10%, respectively. In terms of sensory mean scores, sensory panelists preferred the color of potato chips fried in solid shortening on the first day of frying, while on the third and fifth day of frying there were no significant differences (p < 0.05) in the sensory scores of fried products in both frying mediums. However, on the fifth day of frying, panelists gave higher scores in terms of taste, flavor and crispness for potato chips fried in solid shortening. These findings show that the palm-based solid shortening is better than palm olein when used for deep fat frying in terms of FFA values, total polar content and total polymeric material, especially for starch-based products such as potato chips. The result also shows that, in terms of sensory mean scores, after frying for 40 h, the sensory panelists gave higher scores in terms of taste, flavor and crispiness for potato chips fried in palm-based solid shortening. Asian Network for Scientific Information 2010 Article PeerReviewed application/pdf en http://irep.iium.edu.my/4948/1/Frying_performance_of_palm-based_shortening.pdf Omar, Muhammad Nor and Muhd Nor, Nor Nazuha and Muhd Nor, Nor Dalilah and Mat Sahri, Miskandar (2010) Frying performance of palm-based solid frying shortening. Pakistan journal of biological sciences: PJBS, 13 (6). pp. 298-302. ISSN 1028-8880 http://scialert.net/jindex.php?issn=1028-8880
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 Muhd Nor, Nor Nazuha Muhd Nor, Nor Dalilah Mat Sahri, Miskandar Frying performance of palm-based solid frying shortening
description	In order to evaluate the frying performance of palm-based solid frying shortening against standard olein, the fresh potato chips were fried in both frying media using an open fryer. After frying the chips for 40 h in an open batch fryer, it was found that the frying quality of palm-based solid frying shortening was better than standard palm olein in terms of Free Fatty Acid (FFA) values, Total Polar Content (TPC) and Total Polymeric Material (TPM). Solid shortening gave FFA, TPC and TPM values of 0.7, 15.3 and 2.67%, respectively, whilst standard palm olein gave values for FFA, TPC and TPM of 1.2, 19.6 and 3.10%, respectively. In terms of sensory mean scores, sensory panelists preferred the color of potato chips fried in solid shortening on the first day of frying, while on the third and fifth day of frying there were no significant differences (p < 0.05) in the sensory scores of fried products in both frying mediums. However, on the fifth day of frying, panelists gave higher scores in terms of taste, flavor and crispness for potato chips fried in solid shortening. These findings show that the palm-based solid shortening is better than palm olein when used for deep fat frying in terms of FFA values, total polar content and total polymeric material, especially for starch-based products such as potato chips. The result also shows that, in terms of sensory mean scores, after frying for 40 h, the sensory panelists gave higher scores in terms of taste, flavor and crispiness for potato chips fried in palm-based solid shortening.
format	Article
author	Omar, Muhammad Nor Muhd Nor, Nor Nazuha Muhd Nor, Nor Dalilah Mat Sahri, Miskandar
author_facet	Omar, Muhammad Nor Muhd Nor, Nor Nazuha Muhd Nor, Nor Dalilah Mat Sahri, Miskandar
author_sort	Omar, Muhammad Nor
title	Frying performance of palm-based solid frying shortening
title_short	Frying performance of palm-based solid frying shortening
title_full	Frying performance of palm-based solid frying shortening
title_fullStr	Frying performance of palm-based solid frying shortening
title_full_unstemmed	Frying performance of palm-based solid frying shortening
title_sort	frying performance of palm-based solid frying shortening
publisher	Asian Network for Scientific Information
publishDate	2010
url	http://irep.iium.edu.my/4948/ http://irep.iium.edu.my/4948/ http://irep.iium.edu.my/4948/1/Frying_performance_of_palm-based_shortening.pdf
first_indexed	2023-09-18T20:13:22Z
last_indexed	2023-09-18T20:13:22Z
_version_	1777407626238230528

Frying performance of palm-based solid frying shortening

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