Chew, Hueih Ming (2010) Comparison of frying effect of rice bran oil and palm olein. Universiti Malaysia Sabah. (Unpublished)
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Abstract
This research was conducted to determine the frying effect of rice bran oil by comparing with palm olein. The oils were used as a frying media to fry French fries continuously for six hours a day up to a maximum of five days at a temperature of 185 ± 5°C. Oil samples were collected on the fifth frying day and analyzed for free fatty acid, peroxide value, colour, ,cranisidine value, iodine value and smoke point. At the end of the frying period, free fatty acid, peroxide value, colour and ,cr anisidine value increased whereas the iodine value and smoke point decreased. The rate of free fatty acid (FFA) formation of rice bran oil was slightly lower than the palm olein during five days frying. FFA of rice bran oil increased from 0.142 ± 0.007% to 0.66% compared to palm olein which was from 0.079% to 0.93 ± 0.01%. Peroxide value of rice bran oil showed consistent increased from 3.9 ± 0.007 meq per kg to 13.35 ± 0.21 meq per kg while palm olein marked the initial value at 3.4 meq per kg and then increased to 34.55 ± 1.48 meq per kg on the fifth day. The colour of rice bran oil showed increased in redness and yellowness but less dark than the palm olein after the frying period. The level of ,p-anisidine value (p-Av) for rice bran oil increased from 12.19 ± 0.20 to 32.65 ± 1.06 from the initial to the end of frying day. Palm olein had higher rate of changes in ,p-AV compared to rice bran oil which was from 10.45 ± 0.15 to 60.75 ± 0.19. The rate of changes of iodine value decreased over frying time for both oils. Iodine value (IV) of rice bran oil decreased from 94.5 ± 0.75 to 66.5 ± 1.27 while IV of palm olein decreased from 50.9 ± 2.10 to 44.6 ± 0.14. Smoke point of rice bran oil and palm olein progressively dropped from 235 ± 1°( to 187.5 ± 0.7 and from 220 ± 1°( to 177.5 ± 0.7°C. The quality of the French fries was also determined during the frying period. From the sensory data that obtained, French fries with rice bran oil in the fifth frying day still being accept by the panel compared with French fries with palm olein which had highest mean score in the third frying day in all the sensory aspect. It can be concluded that rice bran oil had better stability than the palm olein during the frying process.
| Item Type: | Academic Exercise |
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| Keyword: | Rice brain oil, Palm olein, French fries, Frying media |
| Subjects: | T Technology > TP Chemical technology > TP1-1185 Chemical technology > TP670-699 Oils, fats, and waxes |
| Department: | SCHOOL > School of Food Science and Nutrition |
| Depositing User: | ADMIN ADMIN |
| Date Deposited: | 19 Apr 2012 14:54 |
| Last Modified: | 23 Oct 2017 11:07 |
| URI: | https://eprints.ums.edu.my/id/eprint/3840 |
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