Studies on chemical and sensory parameters of coconut oil and its olein blends with sesame oil and palmolein during wheat flour-based product frying

Khan, Mohammad Imtiyaj; Asha, M. R.; Bhat, K.K.; Khatoon, Sakina

doi:10.1007/s13197-010-0145-7

Cited by 18 publications

(16 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Peroxides, free fatty acids, oxidized fatty acids, polymeric compounds, polar compounds (alcohols, aldehydes, ketones, partial glycerides, dimers) are the degradation products formed in the frying oil (Khan et al 2011). …”

Section: Introductionmentioning

confidence: 99%

Fatty acids profile and alteration of lemon seeds extract (Citrus limon) added to soybean oil under thermoxidation

Luzia

Jorge

2011

J Food Sci Technol

View full text Add to dashboard Cite

This paper aimed at evaluating fatty acids profile and the total alteration of lemon seeds extract added to soybean oil under thermoxidation, verifying the isolated and synergistic effect of these antioxidants. Therefore, Control treatments, LSE (2,400 mg/kg Lemon Seeds Extract), TBHQ (mg/kg), Mixture 1 (LSE+50 mg/kg TBHQ) and Mixture 2 (LSE+25 mg/kg TBHQ) were subjected to 180°C for 20 h. Samples were taken at 0, 5, 10, 15 and 20 h intervals and analyzed as for fatty acid profile and total polar compounds. Results were subjected to variance analyses and Tukey tests at a 5% significance level. An increase in the percentage of saturated fatty acids and mono-unsaturated, and decrease in polyunsaturated fatty acids was observed, regardless of the treatments studied. For total polar compounds, it was verified that Mixtures 1 and 2 presented values lower than 25% with 20 h of heating, not surpassing the limits established in many countries for disposal of oils and fats under high temperatures, thus proving the synergistic effect of antioxidants.

show abstract

Section: Introductionmentioning

confidence: 99%

Fatty acids profile and alteration of lemon seeds extract (Citrus limon) added to soybean oil under thermoxidation

Luzia

Jorge

2011

J Food Sci Technol

View full text Add to dashboard Cite

show abstract

“…Coconut oil is more prone to hydrolytic oxidation. Susceptibility of coconut oil to hydrolytic oxidation can be minimized by blending with other oils of more stability[10] [11].…”

Section: Vegetable Oil Blends Based On Coconut:-mentioning

confidence: 99%

Edible Oil Composition for Use in Multipurpose Cooking and Frying Applications.

Hashem¹,

Farag²,

Naser³

et al. 2018

IJAR

View full text Add to dashboard Cite

Cooking Oil Is an edible oil that is liquid and clear at room temperature, 75 F or 23.9 C, that may be used for cooking. Cooking oils are typically used for vegetables cooking, Pan or shallow frying, deep-fat frying, sauces, gravies, marinates, and other non-refrigerated food preparations where a clear liquid oil has application. Cooking oils usually congeal or solidify at refrigerator temperatures. Ideal cooking and frying oils need to be more stable

show abstract

“…Blending of polyunsaturated oils with a more saturated or monounsaturated oils is also being used as a cost‐effective way of reducing the amounts of linoleic and linolenic acids . In the study by Khan et al , the contribution of linoleic acid to the total fatty acids was 50% lower in a blend of sesame and coconut oil, compared to the pure sesame oil. Panghal et al prepared blends of soybean oil and palm oil lowering linolenic acid to 3.1%, compared to the 9.8% in soybean oil.…”

Section: Internal Factorsmentioning

confidence: 99%

Curbing thermo‐oxidative degradation of frying oils: Current knowledge and challenges

Aladedunye

2015

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

Deep fat frying is an ancient process with a lot of open questions. This deceptively simple food preparation technique is immensely complicated by the stringent conditions applied during the process, coupled with the inherent lability of the frying medium and the unavoidable meddling from the food materials and other minor components. The various factors affecting frying stability and performance of oil can be broadly categorized into two groups: (1) The external factors, which include frying temperature, frying time, presence of oxygen, and type of fryers, among others, are factors that can be manipulated by the frying operators; (2) the internal or endogenous factors are oil-specific and include fatty acid composition and their distribution on triacylglycerols, and the amounts and composition of the minor components. Limiting thermo-oxidative degradation and consequently extending the useful life of frying oils often involves deliberate optimization and control of some of these factors. Available techniques for curbing thermooxidative decomposition of frying oils and the inherent challenges are discussed.Practical applications: This review provides updates to our current knowledge of the salient factors affecting frying performance of oils/fats and specifically highlights both the opportunities for optimization and the accompanying daunting challenges. With this information, institutional frying operators can practically extend the discard point of their frying oils and deliver healthier fried products, while ensuring the safety of the frying facility and the technicians.Abbreviations: DMPS, dimethylpolysiloxane; PUFA, polyunsaturated fatty acids Eur.

show abstract

Studies on chemical and sensory parameters of coconut oil and its olein blends with sesame oil and palmolein during wheat flour-based product frying

Cited by 18 publications

References 27 publications

Fatty acids profile and alteration of lemon seeds extract (Citrus limon) added to soybean oil under thermoxidation

Fatty acids profile and alteration of lemon seeds extract (Citrus limon) added to soybean oil under thermoxidation

Edible Oil Composition for Use in Multipurpose Cooking and Frying Applications.

Curbing thermo‐oxidative degradation of frying oils: Current knowledge and challenges

Contact Info

Product

Resources

About