Deep Frying Performance of Enzymatically Synthesized Palm-Based Medium- and Long-Chain Triacylglycerols (MLCT) Oil Blends

Abstract

The main aim of this work was to assess the frying strength of the enzymatically synthesized palmbased medium-and long-chain triacylglycerols (MLCT) oil with the aid of different antioxidants under deep-frying conditions. Palm-based MLCT oil in the presence of synthetic or natural antioxidants showed significantly better (P<0.05) thermal resistance and oxidative strength than refined, bleached, and deodorized (RBD) palm olein throughout the five consecutive days of frying. Rancimat induction period, free fatty acid content, anisidine value,1cm at 232 and 268 nm, color, percentage of oil uptake, and viscosity measurement can be used as oil quality parameters to indicate the degree of oil deterioration under continuous stressed frying conditions. No significant changes (P>0.05) in the saturated/unsaturated fatty acids ratio across frying periods indicated good oxidative stability of the palm-based MLCT oil. Due to the polarity of medium-and long-chain triacylglycerols in palm-based MLCT oil, total polar compounds determination may not be a suitable oil quality measures. Sensory evaluation of fried chips showed no significant differences (P>0.05) between chips fried in RBD palm olein and palm-based MLCT oil over the 3-month storage period.

Development of a Hamburger Patty with Healthier Lipid Formulation and Study of its Nutritional, Sensory, and Stability Properties

“…It is well known that lipid quality in foods is significantly influenced by its oxidative status (Koh et al 2008). Thus, the undoubtedly positive health benefits associated with the lipid composition achieved in the modified products might involve a higher risk for the oxidative stability of the developed product.…”

Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop

“…However, K 232 and K 268 showed small increments in the last two days, which was related to the equilibrium that was established between the rate of formation of conjugated dienes and carbonyl compounds and the rate at which these compounds were transformed into oligomers and polymers (Abdulkarim et al, 2007;Koh et al, 2011).…”

“…Table 4 shows fat content of fried chicken chops as a function of frying method and time. In previously published studies (Koh et al, 2011;Debnath et al, 2012;Mishra & Sharma, 2014), it was noted that the frying time had remarkable influence on oil content of fried products. This was also observed in the present study, where oil content showed significant (p<0.05) increment in the last day and in the last three days in the case of DWF and PDF, respectively.…”

Hydrodynamic, thermo-analytical and molecular structural investigations of enzyme interesterified oil and its thermo-oxidative stability by thermogravimetric analysis

“…They found that fatty acids in these oils have great influence on the physical and chemical properties of the product. The frying quality of enzymatically synthesized palm oil based medium and long-chain triacylglycerols in presence of synthetic or natural antioxidants were evaluated under deep-frying conditions by Koh et al (2011). They observed that the presence of antioxidants showed significantly better thermal resistance and oxidative strength as compared to its control oil.…”