Studies on Quality of Coconut Oil Blends after Frying Potato Chips

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

doi:10.1007/s11746-008-1299-6

Cited by 17 publications

(23 citation statements)

References 24 publications

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“…Among the three blends, retention was better in blends 1 and 2 due to protection by lignans (Chung et al 2006). These observations were in accordance with earlier report (Khan et al 2008).…”

Section: Resultssupporting

confidence: 94%

“…In this study the overall fatty acid composition of the blends during frying did not change significantly (P≤0.05). The reason for little changes in the overall fatty acid composition could be the short duration of frying and balanced SFA and USFA content (Khan et al 2008).…”

Section: Resultsmentioning

confidence: 99%

“…Fractionation of palm and coconut oils Fractionation of palm and coconut oil (100 g each) were carried out after holding the oil at 25±1 and 14±1°C for 4 and 1 h to get a yield of solid fractions (40% each), respectively (Khan et al 2008). The liquid fractions (60% each) palmolein (POL) and coconut olein (COL) were used for blending.…”

Section: Methodsmentioning

confidence: 99%

“…In continuation of our earlier study (Khan et al 2008) the objective of this research was to investigate the changes in the quality of coconut oil blends during frying of wheat flour based snack food, Poori.…”

mentioning

confidence: 99%

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

et al. 2010

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Blends of coconut oil-coconut oil with sesame oil (blend 1); coconut olein with sesame oil (blend 2); coconut olein with palmolein (blend 3) in 1:1 (v/v) ratiowere used in this study for frying Poori, a traditional Indian fast food prepared from wheat flour. Changes in oil quality were determined by chemical and sensory methods. Free fatty acid content did not change whereas peroxide value increased. Anisidine value increased from 5.5, 0.9 and 4.2 to 34.3, 42.8 and 23.6 for blends 1, 2 and 3, respectively. Iodine value showed marginal decrease in blends 1 and 2. Diene value showed no change in all three blends. Sesamol content in blends 1 and 2, total tocopherols in all the three blends, and β-carotene content in blend 3 decreased after frying. The blends showed a significant decrease (P≤0.05) in the characteristic coconut oil odour after frying. Blend 3 showed comparatively better frying stability and also overall sensory quality of poori fried in this blend was the highest.

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Section: Resultssupporting

confidence: 94%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

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

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“…rice bran oil in spite of their wide consumption in populous Asian countries (Valsalan et al, 2004;Krishna et al, 2005). A significant number of recent studies, however, report a significant increase in oil thermostability, as well as a higher retention of natural tocopherols, in the blends of different oils with either sesame or rice bran oil (Chung et al, 2004(Chung et al, , 2006Leonardi 2005;Sharma et al, 2006Shing et al, 2007: Khan et al, 2008Farhoosh and Kenary 2009). …”

Section: Synthetic Antioxidantsmentioning

confidence: 99%

Action and fate of natural and synthetic antioxidants during frying

Marmesat¹,

Morales²,

Velasco³

et al. 2010

Grasas y Aceites

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RESUMENAcción y destino de los antioxidantes naturales y sintéticos durante el proceso de fritura.La acción de antioxidantes para retrasar la oxidación en grasas y aceites es bien conocida aunque la mayor parte de la información está relacionada con su actividad a temperatura ambiente durante el almacenamiento o a las temperaturas moderadas de los ensayos de oxidación acelerada. Sin embargo, su efectividad a la temperatura elevada de procesos como la fritura es más compleja debido a la existencia de reacciones oxidativas y térmicas que tienen lugar simultáneamente. En esta revisión, se resumen los estudios principales que definen la acción de los antioxidantes naturales y sintéticos durante el proceso de fritura. Se ha dividido en dos partes que resumen la acción y los compuestos de degradación de los antioxidantes naturales, es decir, tocoferoles y otros compuestos fenólicos presentes en aceites de oliva, sésamo y salvado de arroz, y de los principales antioxidantes sintéticos como BHA, BHT y TBHQ. PALABRAS CLAVE: Antioxidantes sintéticos -BHA -BHT -Compuestos fenólicos -Fritura -TBHQ -Tocoferoles. SUMMARY Action and fate of natural and synthetic antioxidants during frying.The action of antioxidants to delay lipid oxidation in fats and oils is well known although most of the information is related to their effects at room temperature during storage or at the moderate temperatures of the accelerated tests to measure oil stability. However, oxidation at the high temperatures of food processes like frying, is more complex because the availability of air is unknown and both oxidative and thermal reactions are simultaneously involved. In this review, the main studies defining the action of natural and synthetic antioxidants at frying temperatures are summarized. This review has been divided into two main parts concerning the information on natural antioxidants, i.e. tocopherols and other phenolic compounds present in specific oils like olive, sesame and rice bran oils, and on synthetic antioxidants, i.e. BHA, BHT and TBHQ.

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Antioxidants in frying: Analysis and evaluation of efficacy

Márquez‐Ruiz

Méndez

Velasco

2014

Euro J Lipid Sci & Tech

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The action of antioxidants is well known under room temperature conditions during storage or at the moderate temperatures of the accelerated tests used to measure the oil stability. However, efficacy of antioxidants under frying conditions is far more difficult to be evaluated and defined because availability of air is lower and variable, and both oxidation and thermal reactions are simultaneously involved. This review is focused on the analysis and evaluation of efficacy of antioxidants in frying. Specific aspects of the action of natural and synthetic antioxidants at high temperature are discussed, and the most important methods used for the analysis of antioxidants and their efficacy are described. Addition of dimethylpolysiloxane (DMPS) was highly protective during discontinuous frying. Figure shows formation of polar compounds in high‐linoleic sunflower oil (HLSO) and high‐oleic sunflower oil (HOSO) with and without DMPS during discontinuous frying of potatoes at 180°C. Oil degradation was remarkedly decreased by DMPS addition since it is specifically active during the period in which the oil is not protected from the penetration of oxygen by the steam water from the fried food.

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Studies on Quality of Coconut Oil Blends after Frying Potato Chips

Cited by 17 publications

References 24 publications

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

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

Action and fate of natural and synthetic antioxidants during frying

Antioxidants in frying: Analysis and evaluation of efficacy

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