Home / Regular Issue / JTAS Vol. 10 (3) Dec. 1987 / PERT-0437-1987

 

Comparison of the Frying Performance of Market Samples of Palm Olein, Corn Oil and Soya Oil in Malaysia

M.A. Augustin, K.H. Lee and K.T. Yau

Pertanika Journal of Tropical Agricultural Science, Volume 10, Issue 3, December 1987

Keywords: Frying performance; palm olein; corn oil; soya oil.

Published on:

The frying performance of market samples of palm olein, corn and soya oils sold in Malaysia were compared. The oils were used for intermittent frying of potato slices at half hour intervals for a period of5hr per day for four consecutive days. Analyses of oils showed that during drying (i) the oxidation of unsaturated fatty acids, as shown by changes in iodine value and the fatty acid composition, was less in palm olein than in corn and soya oils, (ii) polymer formation was least in palm olein compared to corn and soya oils, (Hi) the rate of change in acid value was highest in palm olein and (iv) that after 4 days of frying, corn oil had the lightest colour.

ISSN 1511-3701

e-ISSN 2231-8542

Article ID

PERT-0437-1987

Download Full Article PDF

Share this article

Recent Articles