A comparative study on the stability and frying performance of replenished and non-replenished soybean oil / Wan Zunairah Wan Ibadullah

The stability and frying performance of replenished and non-replenished used soybean oil were determined by several analyses. Peroxide value (PV) and induction period using Rancimat were used to determine the oxidative stability. Free fatty acid (FFA), color, polar and polymer compounds and sensory...

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Main Author:	Wan Ibadullah, Wan Zunairah
Format:	Thesis
Language:	English
Published:	2003
Online Access:	https://ir.uitm.edu.my/id/eprint/102631/1/102631.pdf
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id	my-uitm-ir.102631
record_format	uketd_dc
spelling	my-uitm-ir.1026312024-09-27T17:34:25Z A comparative study on the stability and frying performance of replenished and non-replenished soybean oil / Wan Zunairah Wan Ibadullah 2003 Wan Ibadullah, Wan Zunairah The stability and frying performance of replenished and non-replenished used soybean oil were determined by several analyses. Peroxide value (PV) and induction period using Rancimat were used to determine the oxidative stability. Free fatty acid (FFA), color, polar and polymer compounds and sensory evaluation were conducted to determine the quality and frying performance of the oils. PV, FFA, polar, and polymer compounds in both replenished and non-replenished used soybean oils increased with increase in frying time, while induction period for both oils decreased with increase in frying time. The effect of frying time on the odor of both replenished and non-replenished used oils showed that there were no significant differences (p>0.05) in odor. There were also no significant differences (p>0.05) in the acceptability of chicken nuggets fried in replenished and non-replenished used soybean oil. For overall assessment in terms of stability, quality and frying performance, the replenished used soybean oil was much better than the nonreplenished used soybean oil. 2003 Thesis https://ir.uitm.edu.my/id/eprint/102631/ https://ir.uitm.edu.my/id/eprint/102631/1/102631.pdf text en public degree Universiti Teknologi MARA (UiTM) Faculty of Applied Sciences
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
description	The stability and frying performance of replenished and non-replenished used soybean oil were determined by several analyses. Peroxide value (PV) and induction period using Rancimat were used to determine the oxidative stability. Free fatty acid (FFA), color, polar and polymer compounds and sensory evaluation were conducted to determine the quality and frying performance of the oils. PV, FFA, polar, and polymer compounds in both replenished and non-replenished used soybean oils increased with increase in frying time, while induction period for both oils decreased with increase in frying time. The effect of frying time on the odor of both replenished and non-replenished used oils showed that there were no significant differences (p>0.05) in odor. There were also no significant differences (p>0.05) in the acceptability of chicken nuggets fried in replenished and non-replenished used soybean oil. For overall assessment in terms of stability, quality and frying performance, the replenished used soybean oil was much better than the nonreplenished used soybean oil.
format	Thesis
qualification_level	Bachelor degree
author	Wan Ibadullah, Wan Zunairah
spellingShingle	Wan Ibadullah, Wan Zunairah A comparative study on the stability and frying performance of replenished and non-replenished soybean oil / Wan Zunairah Wan Ibadullah
author_facet	Wan Ibadullah, Wan Zunairah
author_sort	Wan Ibadullah, Wan Zunairah
title	A comparative study on the stability and frying performance of replenished and non-replenished soybean oil / Wan Zunairah Wan Ibadullah
title_short	A comparative study on the stability and frying performance of replenished and non-replenished soybean oil / Wan Zunairah Wan Ibadullah
title_full	A comparative study on the stability and frying performance of replenished and non-replenished soybean oil / Wan Zunairah Wan Ibadullah
title_fullStr	A comparative study on the stability and frying performance of replenished and non-replenished soybean oil / Wan Zunairah Wan Ibadullah
title_full_unstemmed	A comparative study on the stability and frying performance of replenished and non-replenished soybean oil / Wan Zunairah Wan Ibadullah
title_sort	comparative study on the stability and frying performance of replenished and non-replenished soybean oil / wan zunairah wan ibadullah
granting_institution	Universiti Teknologi MARA (UiTM)
granting_department	Faculty of Applied Sciences
publishDate	2003
url	https://ir.uitm.edu.my/id/eprint/102631/1/102631.pdf
_version_	1811769228367233024

A comparative study on the stability and frying performance of replenished and non-replenished soybean oil / Wan Zunairah Wan Ibadullah

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