A study on the stability and frying performance of used palm olein - effect of topping up / Nik Nurain Nik Hanafi

This study investigated the stability, quality and frying performance of used palm olein and the effect of topping up during frying. The peroxide value (PV), free fatty acid (FFA), color, polar and polymer compounds of the used palm oleins were measured on the first, third and fifth days of frying t...

Full description

Saved in:

Bibliographic Details
Main Author:	Nik Hanafi, Nik Nurain
Format:	Thesis
Language:	English
Published:	2003
Online Access:	https://ir.uitm.edu.my/id/eprint/101906/1/101903.pdf
Tags:	Add Tag No Tags, Be the first to tag this record!

id	my-uitm-ir.101906
record_format	uketd_dc
spelling	my-uitm-ir.1019062024-09-12T16:29:18Z A study on the stability and frying performance of used palm olein - effect of topping up / Nik Nurain Nik Hanafi 2003 Nik Hanafi, Nik Nurain This study investigated the stability, quality and frying performance of used palm olein and the effect of topping up during frying. The peroxide value (PV), free fatty acid (FFA), color, polar and polymer compounds of the used palm oleins were measured on the first, third and fifth days of frying to be correlated to the oxidative stability as determined by the Rancimat, overall oil quality and frying performance. Sensory evaluation of chicken nuggets and odor of oil were also conducted at the same time to determine consumer acceptability of both used palm oleins. The study indicated that the topped up used palm olein had higher oxidative stability and quality than the non-topped up used palm olein as shown by its lower PV, FFA, color, polar and polymer compounds and its higher induction period on the first, third and fifth days of frying. For the sensory evaluation of chicken nuggets fried in topped up and non-topped up used palm oleins, and the sensory evaluation of odor of oil, the results showed no significant differences (p>0.05) in terms of color, aroma, taste, texture, odor and overall acceptability on the first, third and fifth days of frying. Overall, the topped up used palm olein was better than the non-topped up used palm olein in terms of stability, quality and frying performance. 2003 Thesis https://ir.uitm.edu.my/id/eprint/101906/ https://ir.uitm.edu.my/id/eprint/101906/1/101903.pdf text en public degree Universiti Teknologi MARA (UiTM) Faculty of Applied Sciences Mohamed Som, Halimahton Zahrah
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Mohamed Som, Halimahton Zahrah
description	This study investigated the stability, quality and frying performance of used palm olein and the effect of topping up during frying. The peroxide value (PV), free fatty acid (FFA), color, polar and polymer compounds of the used palm oleins were measured on the first, third and fifth days of frying to be correlated to the oxidative stability as determined by the Rancimat, overall oil quality and frying performance. Sensory evaluation of chicken nuggets and odor of oil were also conducted at the same time to determine consumer acceptability of both used palm oleins. The study indicated that the topped up used palm olein had higher oxidative stability and quality than the non-topped up used palm olein as shown by its lower PV, FFA, color, polar and polymer compounds and its higher induction period on the first, third and fifth days of frying. For the sensory evaluation of chicken nuggets fried in topped up and non-topped up used palm oleins, and the sensory evaluation of odor of oil, the results showed no significant differences (p>0.05) in terms of color, aroma, taste, texture, odor and overall acceptability on the first, third and fifth days of frying. Overall, the topped up used palm olein was better than the non-topped up used palm olein in terms of stability, quality and frying performance.
format	Thesis
qualification_level	Bachelor degree
author	Nik Hanafi, Nik Nurain
spellingShingle	Nik Hanafi, Nik Nurain A study on the stability and frying performance of used palm olein - effect of topping up / Nik Nurain Nik Hanafi
author_facet	Nik Hanafi, Nik Nurain
author_sort	Nik Hanafi, Nik Nurain
title	A study on the stability and frying performance of used palm olein - effect of topping up / Nik Nurain Nik Hanafi
title_short	A study on the stability and frying performance of used palm olein - effect of topping up / Nik Nurain Nik Hanafi
title_full	A study on the stability and frying performance of used palm olein - effect of topping up / Nik Nurain Nik Hanafi
title_fullStr	A study on the stability and frying performance of used palm olein - effect of topping up / Nik Nurain Nik Hanafi
title_full_unstemmed	A study on the stability and frying performance of used palm olein - effect of topping up / Nik Nurain Nik Hanafi
title_sort	study on the stability and frying performance of used palm olein - effect of topping up / nik nurain nik hanafi
granting_institution	Universiti Teknologi MARA (UiTM)
granting_department	Faculty of Applied Sciences
publishDate	2003
url	https://ir.uitm.edu.my/id/eprint/101906/1/101903.pdf
_version_	1811769198891761664

A study on the stability and frying performance of used palm olein - effect of topping up / Nik Nurain Nik Hanafi

Similar Items