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

The main aim of this work was to assess the frying strength of the enzymatically synthesized palm-based 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 sho...

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Bibliographic Details
Published in:Food and bioprocess technology 2011-01, Vol.4 (1), p.124-135
Main Authors: Koh, S. P, Arifin, N, Tan, C. P, Yusoff, M. S. A, Long, K, Lai, O. M
Format: Article
Language:English
Subjects:
Agriculture
Anisidine
Antioxidants
Biotechnology
Bleaching
blended foods
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
cooking quality
deep fat frying
enzymatic treatment
Fatty acids
Food Science
Frying
imitation foods
long chain triacylglycerols
medium chain triacylglycerols
Oil
Olein
Original Paper
Oxidation resistance
Palm oil
palm oils
palm-based medium- and long-chain triacylglycerols oil blends
Polarity
Sensory evaluation
Sensory properties
Synthesis
Thermal resistance
Triglycerides
Vegetable oils
Viscosity measurement
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Summary:The main aim of this work was to assess the frying strength of the enzymatically synthesized palm-based 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, [graphic removed] 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.
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-008-0138-y