Effects of silicone and ascorbyl palmitate on the quality of palm olein used for frying of prawn crackers

The effects of ascorbyl palmitate (AP) and silicone on the quality changes of refined, bleached and deodorised palm olein (RBD olein) during intermittent frying of prawn crackers for 4.5 h per day were evaluated. The percentage polar components, the C18:2/C16:0 fatty acid ratio, and the acid value o...

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Main Authors: Augustin, Mary Ann, Chua, Carlton J. J., Heng, Lee Kheng
Format: Article
Published: John Wiley & Sons, Ltd 1987
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author Augustin, Mary Ann
Chua, Carlton J. J.
Heng, Lee Kheng
author_facet Augustin, Mary Ann
Chua, Carlton J. J.
Heng, Lee Kheng
author_sort Augustin, Mary Ann
collection UPM
description The effects of ascorbyl palmitate (AP) and silicone on the quality changes of refined, bleached and deodorised palm olein (RBD olein) during intermittent frying of prawn crackers for 4.5 h per day were evaluated. The percentage polar components, the C18:2/C16:0 fatty acid ratio, and the acid value of used frying oil without additives were comparable to those for oil containing 200 mg kg−1 AP. Oil with 2 mg kg−1 silicone as well as oil containing 200 mg kg−1 AP plus 2 mg kg−1 silicone that had been used for frying had lower percentage polar components, higher C18:2/C16:0 ratios and lower acid values than RBD olein without additive. The results showed that silicone had a protective effect on the oil but that the rate of deterioration of the oil in the presence of AP was comparable to that of oil without additive during frying of prawn crackers. The results also showed that the extent of oil oxidation in RBD olein subject to static heating at 180°C for 4.5 h per day for four consecutive days was comparable to that of RBD olein without additive that had been used for frying of prawn crackers.
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spelling upm.eprints-1149452025-02-12T07:16:10Z http://psasir.upm.edu.my/id/eprint/114945/ Effects of silicone and ascorbyl palmitate on the quality of palm olein used for frying of prawn crackers Augustin, Mary Ann Chua, Carlton J. J. Heng, Lee Kheng The effects of ascorbyl palmitate (AP) and silicone on the quality changes of refined, bleached and deodorised palm olein (RBD olein) during intermittent frying of prawn crackers for 4.5 h per day were evaluated. The percentage polar components, the C18:2/C16:0 fatty acid ratio, and the acid value of used frying oil without additives were comparable to those for oil containing 200 mg kg−1 AP. Oil with 2 mg kg−1 silicone as well as oil containing 200 mg kg−1 AP plus 2 mg kg−1 silicone that had been used for frying had lower percentage polar components, higher C18:2/C16:0 ratios and lower acid values than RBD olein without additive. The results showed that silicone had a protective effect on the oil but that the rate of deterioration of the oil in the presence of AP was comparable to that of oil without additive during frying of prawn crackers. The results also showed that the extent of oil oxidation in RBD olein subject to static heating at 180°C for 4.5 h per day for four consecutive days was comparable to that of RBD olein without additive that had been used for frying of prawn crackers. John Wiley & Sons, Ltd 1987 Article PeerReviewed Augustin, Mary Ann and Chua, Carlton J. J. and Heng, Lee Kheng (1987) Effects of silicone and ascorbyl palmitate on the quality of palm olein used for frying of prawn crackers. Journal of the Science of Food and Agriculture, 40 (1). pp. 87-93. ISSN 0022-5142; eISSN: 1097-0010 https://onlinelibrary.wiley.com/doi/10.1002/jsfa.2740400111 10.1002/jsfa.2740400111
spellingShingle Augustin, Mary Ann
Chua, Carlton J. J.
Heng, Lee Kheng
Effects of silicone and ascorbyl palmitate on the quality of palm olein used for frying of prawn crackers
title Effects of silicone and ascorbyl palmitate on the quality of palm olein used for frying of prawn crackers
title_full Effects of silicone and ascorbyl palmitate on the quality of palm olein used for frying of prawn crackers
title_fullStr Effects of silicone and ascorbyl palmitate on the quality of palm olein used for frying of prawn crackers
title_full_unstemmed Effects of silicone and ascorbyl palmitate on the quality of palm olein used for frying of prawn crackers
title_short Effects of silicone and ascorbyl palmitate on the quality of palm olein used for frying of prawn crackers
title_sort effects of silicone and ascorbyl palmitate on the quality of palm olein used for frying of prawn crackers
work_keys_str_mv AT augustinmaryann effectsofsiliconeandascorbylpalmitateonthequalityofpalmoleinusedforfryingofprawncrackers
AT chuacarltonjj effectsofsiliconeandascorbylpalmitateonthequalityofpalmoleinusedforfryingofprawncrackers
AT hengleekheng effectsofsiliconeandascorbylpalmitateonthequalityofpalmoleinusedforfryingofprawncrackers