Comparative assessment of thermo-oxidative stability of palm oil designer lipid and palm oil blends as frying medium
The current study focuses on comparing the physico-chemical changes during frying of palm oil designer lipid (PODL) and two different blends of palm oil with medium chain triglycerides (MCT) over 48 frying cycles. The PV of PODL, F1 (blend of palm oil with MCT in 50:50 proportion) and F2 (blend of p...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502221000391 |
| _version_ | 1811246067108282368 |
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| author | Harsh B. Jadhav Parag R. Gogate Jyotsna T. Waghmare Uday S. Annapure |
| author_facet | Harsh B. Jadhav Parag R. Gogate Jyotsna T. Waghmare Uday S. Annapure |
| author_sort | Harsh B. Jadhav |
| collection | DOAJ |
| description | The current study focuses on comparing the physico-chemical changes during frying of palm oil designer lipid (PODL) and two different blends of palm oil with medium chain triglycerides (MCT) over 48 frying cycles. The PV of PODL, F1 (blend of palm oil with MCT in 50:50 proportion) and F2 (blend of palm oil with MCT in 70:30 proportion) increased from 1.29 ± 0.02, 1.34 ± 0.00, 1.38 ± 0.01 to 1.36 ± 0.02, 1.83 ± 0.02, 1.94 ± 0.02 meq O2 / kg respectively after 48 frying cycles. Similarly, p-AV and Totox values were 39.5 ± 0.01 and 42.22 ± 0.01, 52.8 ± 0.02 and 56.46 ± 0.03, 61.7 ± 0.01 and 65.58 ± 0.02 for PODL, F1 and F2 respectively after 48 frying cycles confirming that PODL showed higher thermo-oxidative stability in comparison with palm oil blends. The viscosity of all the frying medium increased and also there was a change in color of frying oil upon successive frying indicating accumulation of oxidative byproducts in the frying oil. Heat transfer coefficient was also elucidated to decrease with an increase in the frying cycle for all the blends and PODL. Overall, it was clearly demonstrated that the physicochemical properties and heat transfer quality of PODL was less affected as compared with palm oil blends demonstrating excellent potential of the PODL/interesterified fat as an alternative frying medium. |
| first_indexed | 2024-04-12T14:48:18Z |
| format | Article |
| id | doaj.art-cca9726624134f958e0622a3ec31e0f2 |
| institution | Directory Open Access Journal |
| issn | 2772-5022 |
| language | English |
| last_indexed | 2024-04-12T14:48:18Z |
| publishDate | 2022-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj.art-cca9726624134f958e0622a3ec31e0f22022-12-22T03:28:34ZengElsevierApplied Food Research2772-50222022-06-0121100039Comparative assessment of thermo-oxidative stability of palm oil designer lipid and palm oil blends as frying mediumHarsh B. Jadhav0Parag R. Gogate1Jyotsna T. Waghmare2Uday S. Annapure3Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai 19Department of Chemical Engineering, Institute of Chemical Technology, Mumbai 19; Corresponding authors.Department of Oils, Oleochemicals and Surfactant Technology, Institute of Chemical Technology, Mumbai 19; Corresponding authors.Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai 19; Corresponding authors.The current study focuses on comparing the physico-chemical changes during frying of palm oil designer lipid (PODL) and two different blends of palm oil with medium chain triglycerides (MCT) over 48 frying cycles. The PV of PODL, F1 (blend of palm oil with MCT in 50:50 proportion) and F2 (blend of palm oil with MCT in 70:30 proportion) increased from 1.29 ± 0.02, 1.34 ± 0.00, 1.38 ± 0.01 to 1.36 ± 0.02, 1.83 ± 0.02, 1.94 ± 0.02 meq O2 / kg respectively after 48 frying cycles. Similarly, p-AV and Totox values were 39.5 ± 0.01 and 42.22 ± 0.01, 52.8 ± 0.02 and 56.46 ± 0.03, 61.7 ± 0.01 and 65.58 ± 0.02 for PODL, F1 and F2 respectively after 48 frying cycles confirming that PODL showed higher thermo-oxidative stability in comparison with palm oil blends. The viscosity of all the frying medium increased and also there was a change in color of frying oil upon successive frying indicating accumulation of oxidative byproducts in the frying oil. Heat transfer coefficient was also elucidated to decrease with an increase in the frying cycle for all the blends and PODL. Overall, it was clearly demonstrated that the physicochemical properties and heat transfer quality of PODL was less affected as compared with palm oil blends demonstrating excellent potential of the PODL/interesterified fat as an alternative frying medium.http://www.sciencedirect.com/science/article/pii/S2772502221000391FryingPalm oilMedium chain triglycerideDesigner lipidsFrench friesStructured lipids |
| spellingShingle | Harsh B. Jadhav Parag R. Gogate Jyotsna T. Waghmare Uday S. Annapure Comparative assessment of thermo-oxidative stability of palm oil designer lipid and palm oil blends as frying medium Applied Food Research Frying Palm oil Medium chain triglyceride Designer lipids French fries Structured lipids |
| title | Comparative assessment of thermo-oxidative stability of palm oil designer lipid and palm oil blends as frying medium |
| title_full | Comparative assessment of thermo-oxidative stability of palm oil designer lipid and palm oil blends as frying medium |
| title_fullStr | Comparative assessment of thermo-oxidative stability of palm oil designer lipid and palm oil blends as frying medium |
| title_full_unstemmed | Comparative assessment of thermo-oxidative stability of palm oil designer lipid and palm oil blends as frying medium |
| title_short | Comparative assessment of thermo-oxidative stability of palm oil designer lipid and palm oil blends as frying medium |
| title_sort | comparative assessment of thermo oxidative stability of palm oil designer lipid and palm oil blends as frying medium |
| topic | Frying Palm oil Medium chain triglyceride Designer lipids French fries Structured lipids |
| url | http://www.sciencedirect.com/science/article/pii/S2772502221000391 |
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