Frying Performance Of Palm Olein With Added Natural Antioxidant Mixtures And Acceptability Of Fried Potato Chips

A comprehensive study on the feasibility of use of natural antioxidants, namely rosemary and sage, together with citric acid acting as a synergist during repeated deep-fat frying process of potato chips in palm olein was carried out. The study was inclusive of evaluation of oxidative behaviour of these antioxidants, monitoring of physico-chemical changes of oil during frying, development of some new instrumental methods for detecting quality parameters of used oil, effect of addition of the antioxidants on organoleptic properties of fried product and relationship between quality indices of the oil and sensory acceptability of the fried product.Results showed that rosemary and sage extracts are feasible to be used in retarding the palm olein deterioration during repeated deep-fat frying of potato chips. The two natural antioxidants were proven to significantly (P<0.05) lower the rate of oxidation of the oil during frying, while having very good thermal resistance. Organoleptically, both rosemary and sage extracts could improve acceptability of fried potato crisps. There were significant correlations between sensory attributes of fried potato chips and quality parameters of palm olein used. Optimization study on the effect of use of the natural antioxidants during deep-fat frying on fatty acid composition of palm olein revealed that C 1 8:2 and C 16:0 fatty acids were the most important fatty acids for predicting changes in oil quality after frying. However, for optimization purposes, the use of the C 18:2/C 16:0 ratio best predicted the efficacy of natural antioxidants in preserving palm olein during deep-fat frying. This study also successfully developed instrumental methods for monitoring the physico-chemical changes of palm olein during repeated deep-fat frying. The alkaline contaminant materials (ACM) contents in palm olein could be determined spectrophotometrically at 540 nm, whereas the use of Fourier transform infrared (FTIR) spectroscopy to monitor changes in the iodine value, peroxide value and free fatty acid contents in palm olein during frying was found to be a viable alternative to the wet chemical methods, with FTIR providing rapid results taking less than 2 min per sample and minimum use of solvent and labour

Storage stability of fish oil from Langkawi Island, Malaysia

Fish oils extracted from 6 species of marine fin fish caught from Pulau Tuba area, near Langkawi Island, a famous tourism destination in Malaysia, were evaluated for their oxidative stability during storage at both -27 and 4°C. The five fish species were “kerisi” (threadfin breams,sScomberomorus commersoni), “kerapu” (groupers, Cynoglossus lingua), “kembong” (Indian mackerel, Psettodes crumei), “gelama kling” (drum-croaker-jewfish, Pristipomodes typus), and “tinggiri batang” (Spanish mackerels, Scolidon sorrakowah). Results showed that stability of oils stored at -27°C was better than that of oils stored at 4°C. Iodine value (IV) of oils decreased during storage, while other parameters, namely peroxide value (PV), anisidine value (AnV), acid value (AV) and thiobarbituric acid (TBA) value increased. However, the rate of quality deterioration of oil samples was relatively low, as shown by very little changes in fatty acid profiles of the oil, meaning that both storage temperatures might be used for storage purposes of fish oil

Determination of lard in mixture of body fats of mutton and cow by Fourier transform infrared spectroscopy

Fourier transform infrared (FTIR) spectroscopy provides a simple and rapid means of monitoring lard when blended with mutton and cow body fats. The spectral bands associated with mutton, cow body fats and their lard blends were recorded, interpreted and identified by relating them to those spectroscopically representative pure mutton, cow and lard body fats as references. A qualitative approach is proposed by comparing the pure animal fat with blended ones. Partial least squares (PLS) regression was applied for quantitative determination of the percent of lard in its blend with mutton body fat (MBF) using FTIR spectral data at frequency regions 3010 - 3000, 1220 - 1095 and 968 - 965 cm-1. The equation y = 1.151x - 0.1882, coefficient of determination (R2) = 0.9866 with standard error (SE) of 2.01. For the blend with cow body fat (CBF) frequency regions 1419 - 1414 and 968 - 965 cm-1 were used for qualitative and quantitative determination. PLS approach was used to create the equation y = 0.7239 x + 3.1369 with R2 = 0.9749 and SE = 1.86. The PLS calibration models were cross-validated and the standard deviation of difference (SDD) for repeatability and accuracy and R2 were computed

Physico-chemical stability of flaxseed oil with natural antioxidant mixtures during heating

An optimization study has been carried-out to evaluate synergistic effects of natural antioxidants on physico-chemical characteristics of flaxseed oil during heating. Results showed that the use of oleoresin rosemary extract, sage extract and citric acid improved the stability of the oil during 20 times of frying. This study also revealed that the addition of these antioxidants effectively retarded flaxseed oil deterioration after as early as 5 times of frying of potato chips. Analyses from Response Surface Methodology (RSM) indicated that for all physico-chemical characteristics of flaxseed oil evaluated, all mathematical models or equations could be developed with high confidence, where all R2 values greater than 0.87. From this study, the highest R2 (0.98) was shown by yellow colour, followed by absorbance at 268 nm (0.97), saturated /unsaturated fatty acid ratio (0.95), absorbance at 232 nm (0.93), and AnV (0.92). R2 values for four other parameters were 0.88 (PV and IV) and 0.87 (FFA and red colour). This meant that the R2 values obtained from this study were all satisfactory and considered accurate enough, not only for prediction purposes, but also for optimization purposes

Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality

A study was carried out to compare the cookie dough properties and cookie quality made out of pink guava oil-palm stearin blends and lard (LD). Since LD is prohibited under religious restrictions, plant shortenings were prepared by mixing pink guava seed oil with palm stearin (PGO/PS) in different ratios: PGO-1, 40:60; PGO-2, 45:55; PGO-3, 50:50; PGO-4; 55:45 as replacement. The effect of these formulated plant-based shortenings and LD shortening were compared on dough rheological properties and cookie quality. Rheology and hardness of the cookie dough were evaluated using Texture Analyser (TA). Cookie hardness was evaluated with TA while cookie surface colors were measured using the CIE L*a*b* colorimetric system. Among the samples, cookies made out of PGO-2 with the ratio 45:55 (PGO:PS) performed the best substitute for LD to be used as shortening in cookies. PGO-2 also displayed the closest similarity to LD in cookies for hardness, size and thickness, cracking size as well as colour. As PGO-2 was a shortening formulated with plant-based ingredients, it could comply with the halal and toyyiban requirements

Effect of glucose syrup solid, sucrose, hydrogenated palm oil and soy-lecithin on sensory acceptability of durian leather

A two-stage optimization of ingredients in durian leather formulations was conducted using Response Surface Methodology (RSM). In stage 1, the independent variables were glucose syrup solids (GSS) and sucrose, and in stage 2, the variables were hydrogenated palm oil (HPO) and soy-lecithin (SL). Based on the responses to sensory acceptability attributes including taste, aroma, texture, appearance and overall acceptability, the most acceptable formulation was a combination of 10% GSS, 5% sucrose, 2.67% HPO and 0.452% SL. Chemical analysis also showed that during processing nutrient composition was relatively unchanged

Extraction and characterization of gelatin from different marine fish species in Malaysia

Gelatins from the skin of four local marine fish, namely “kerapu” (Epinephelus sexfasciatus), “jenahak” (Lutjianus argentimaculatus), “kembung” (Rastrelliger kanagurta), and “kerisi” (Pristipomodes typus) have been successfully extracted by acid extraction. Results characterization showed that the fish gelatins were comparable to the fish gelatins from other fish species previously reported. They appeared snowy white in color with crystal-like and light texture. The gelatine extracted from “kerapu” had the strongest fishy odor, followed by the gelatines derived from “jenahak”, “kembung” and “kerisi”. In terms of bloom strength, the gelatin extracted from “kerapu” was found to be the strongest one compared to others, with the bloom value of more than 2000 g. The gelatins developed in this study contained almost all essential amino acids, with glycine being the most predominant one

Effect of different dryers and drying conditions on acceptability and physico-chemical characteristics of durian leather

Optimization study on drying condition of durian leather was carried out using Response Surface Methodology (RSM). The optimization was conducted for two different dryers, oven dryer and forced-air cabinet dryer, with temperature and time of drying as independent variables. It was shown that both variables significantly affected most of the sensory properties. For both dryers, the optimum points for 5 sensory attributes evaluated including taste, aroma, texture, appearance and overall acceptability, were at temperatures ranged from 47-55C for 10-14 h. Based on the overall acceptability, the optimum condition for ovendried leather was achieved at temperature 50C for 12.6 h, while for cabinet-dried leather at 52.5C for 10 h. Results showed that panelist preferred product dried with low temperature-long time compared with high temperature-short time. Except for Hunter color b value of cabinet-dried product, results also indicated that drying condition was significantly influencing the physico-chemical properties such as moisture, Aw, nonenzymatic browning, texture, vitamin C and color of durian leather

General guidelines for halal food preparation: unified standard of halal certification is important to globalize halal products

Generally. all things created by God (Allah) are permitted, with a few exceptions thaf are prohibrted (haram) by clear and definite injunctions in the authentic sources according to Muslims: fhe Qur'an and Prophet Mohammad traditions (sunnah). In term of meat, these exceptions include pork, blood and meats of animals that died of causes other than proper slaughtering. The basic reasons for the prohibition of things are due to impurity and harmfulness. Basically, halal requirements are in accordance with the conventional quality standards (ISO, HAACP, Codex, GHP, GMP, etc). Therefore, halal products are typically also viable for non-Muslim consumers

Optimisation of enzymatic hydrolysis for concentration of squalene in palm fatty acid distillate

BACKGROUND: Squalene was concentrated from palm fatty acid distillate (PFAD) in this study using commercial immobilised Candida antarctica lipase (Novozyme 435®). The PFAD was neutralised (NPFAD) using an alkali to liberate the free fatty acids and then hydrolysed at 65 ± 1 °C. The enzymatic hydrolysis on NPFAD was optimised using response surface methodology (RSM) before being neutralised again to obtain a concentrated squalene fraction. RESULTS: A five-level, three-factor central composite rotatable design was adopted to evaluate the effects of the enzymatic hydrolysis parameters reaction time (4-12 h), water content (50-70% w/w) and enzyme concentration (1.5-3.5% w/w) on the percentage yield of squalene concentration. The optimal reaction parameters for maximum yield of squalene concentration were identified from the respective contour plots. The optimal enzymatic hydrolysis conditions were a reaction time of 7.05 h, a water content of 61.40% w/w and an enzyme concentration of 2.23% w/w. CONCLUSION: RSM was used to determine the optimal conditions for enzymatic hydrolysis of NPFAD with C. antarctica lipase for maximum recovery of squalene which could be implemented on an industrial scale