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https://ptsldigital.ukm.my/jspui/handle/123456789/463617Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | Nazaruddin Ramli, Associate Prof. Dr. | - |
| dc.contributor.author | Mahzad Nafar (P52325) | - |
| dc.date.accessioned | 2023-09-25T09:31:35Z | - |
| dc.date.available | 2023-09-25T09:31:35Z | - |
| dc.date.issued | 2013-05-27 | - |
| dc.identifier.other | ukmvital:84991 | - |
| dc.identifier.uri | https://ptsldigital.ukm.my/jspui/handle/123456789/463617 | - |
| dc.description | The objective of this research was to study the effectiveness in binary and ternary mixture of commercial frying oil consist of RBD palm olein, sunflower oil and corn oil with higher oxidation stability during deep fat frying. Sliced potatoes were fried intermittently in ternary mixtures of these three oils to evaluate the oils performance under deep frying conditions. The conditions used for frying were 180 for 2.5 min and repeated for 5 frying times. Changes in the peroxide value (PV), anisidine value (AV), iodine value (IV), free fatty acid (FFA) percentage and viscosity of the oils were determined. Results of oils mixture showed the corn oil and RBD palm olein relatively higher FFA (0.12 to 0.58 and 0.10 to 0.55, respectively) than sunflower oil (0.08 to 0.109). The increase in AV of RBD palm olein (0.94 to 54.94) was higher than sunflower oil (3.21 to 12.67) and corn oil (0.08 to 8.94). The increase in PV of sunflower oil (9.10 to 24.32) was higher than corn oil (4.03 to 16.01) and RBD palm olein (0.87 to 11.66). The decrease in IV of RBD palm olein (55.70 to 41.76) was higher than corn oil (132.51 to 114.56) and sunflower oil (142.27 to 130.09). Overall, 100% corn oil was the best mixture with highest oxidation stability in deep frying of potato chips. The effect of 0.02% Areca catechu extract on the oxidation stability of corn oil used for frying potato chips has been evaluated. Corn oil containing 0.02% Areca catechu extract (System III) was compared with oil containing 0.02% BHT (System II) and control or no antioxidant (System I). Flavour, odour and texture analyses have been carried out using hedonic sensory evaluation to determine the quality of potato chips after frying. The sensory results showed that there were no significant (P > 0.05) differences in organoleptic qualities of potato chips fried in system I, II and III after 1 frying times. After 5 frying times, the use of antioxidants improved the sensory acceptability of fried potato chips. In conclusion, Areca catechu extract which had a polyphenol content of 118/88±4.35 mg/g could not replace those synthetic antioxidants which have been questioned due to possible undesirable side effects.,Objektif kajian ini adalah untuk mengkaji keberkesanan adunan dua dan tiga minyak goreng komersal yang terdiri daripada minyak sawit olein, minyak bunga matahari dan minyak jagung terhadap kestabilan pengoksidaan semasa menggoreng. Hirisan kentang goreng di gunakan untuk menentukan prestasi minyak tersebut keatas tahap pengoksidaan semasa penggorengan. Penggorengan dilakukan pada 180°C untuk setiap 2.5 minit dan diulangi selama 5 kali gorengan. Perubahan ke atas nilai peroksida (PV), nilai anisidine (AV), nilai iodin (IV), asid lemak bebas (FFA) peratusan dan kelikatan minyak telah ditentukan. Keputusan campuran minyak menunjukkan minyak jagung dan minyak sawit olein RBD lebih tinggi FFA masing-masing 0.12 hingga 0.58 dan 0.10 hingga 0.55 daripada minyak bunga matahari (0.08 hingga 0.109). Peningkatan dalam AV minyak sawit olein RBD (0.94 hingga 54.94) adalah lebih tinggi daripada minyak bunga matahari (3.21 hingga 12.67) dan minyak jagung (0.08 hingga 8.94). Peningkatan PV minyak bunga matahari (9.10 hingga 24.32) adalah lebih tinggi daripada minyak jagung (4.03 hingga 16.01) dan minyak sawit olein RBD (0.87 hingga 11.66). Penurunan IV minyak sawit olein RBD (55.70 hingga 41.76) adalah lebih tinggi daripada minyak jagung (132.51 hingga 114.56) dan minyak bunga matahari (142.27 hingga 130.09). Secara keseluruhan, 100% minyak jagung adalah yang terbaik dengan menunjukkan kestabilan pengoksidaan tertinggi daripada adunan minyak yang lain. Kesan penambahan 0.02% ekstrak biji areca catechu terhadap kestabilan pengoksidaan minyak jagung semasa penggorengan telah dikaji. Kajian dibahagikan kepada beberapa sistem iaitu minyak jagung yang mengandungi 0.02% areca catechu (Sistem III), minyak yang mengandungi BHT 0.02% (Sistem II) dan kawalan (Sistem I). Perisa, bau dan tekstur turut ditentukan ke atas kentang yang telah digoreng melalui penilaian deria hedonik. Keputusan ujian deria menunjukkan bahawa tidak terdapat sebarang perbezaan yang signifikan (P > 0.05) dalam sistem I, II dan III selepas sekali menggoreng. Walau bagaimanapun selepas 5 kali menggoreng, penggunaan antioksidan telah meningkatkan penerimaan deria produk. Kesimpulannya, ekstrak areca catechu yang mempunyai kandungan polifenol 118/88±4.35 mg/g dan tidak boleh menggantikan antioksida sintetik yang telah dipertikaikan kerana mempunyai kesan sampingan yang tidak dikehendaki.,Master / Sarjana | - |
| dc.language.iso | eng | - |
| dc.publisher | UKM, Bangi | - |
| dc.relation | Faculty of Science and Technology / Fakulti Sains dan Teknologi | - |
| dc.rights | UKM | - |
| dc.subject | Potato chips | - |
| dc.subject | Oxidative stability | - |
| dc.subject | Oxidation | - |
| dc.title | Oxidative stability of blended oil on deep-fried potato chips using different antioxidant | - |
| dc.type | theses | - |
| dc.format.pages | 88 | - |
| dc.identifier.callno | TX553.A73M337 2013 | - |
| Appears in Collections: | Faculty of Science and Technology / Fakulti Sains dan Teknologi | |
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| File | Description | Size | Format | |
|---|---|---|---|---|
| ukmvital_84991+SOURCE1+SOURCE1.0.PDF Restricted Access | 1.16 MB | Adobe PDF |  View/Open |
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