Performance of a lipase-catalyzed transesterified palm kernel olein and palm stearin blend in frying banana chips

B. S. Chu, H. M Ghazali, O. M. Lai, Y. B Che Man, S Yusof, M. S. A. Yusoff

Research output: Contribution to journalArticle

11 Citations (Scopus)

Abstract

The frying performance of an enzymatically transesterified palm stearin and palm kernel olein (1:1 by weight) blend was compared with its control (physical mixture or no enzyme added) and a commercial plastic frying shortening (CS). The samples were used as deep-fat frying media at 180 degreesC for banana chips for seven consecutive days. The samples were then analysed for iodine value (IV), free fatty acid (FFA) content, peroxide value (PV), thiobarbituric acid (TBA) value, p-anisidine value (AV), total polar compounds (TPC), fatty acid composition, specific extinction, E-1cm(1%) at 233 and 269 nm, polymer contents, viscosity and colour indices. The fried banana chips were analysed for acceptability by sensory evaluations. Storage properties of the banana chips were also evaluated by trained sensory panellists and a modified TBA test. The transesterified blend was found to have significantly (P <0.05) higher IV, FFA, PV, TEA value, AV, TPC, E-1cm(1%) at 233 and 269 nm values, polymer content, viscosity and colour indices compared to the control, indicating that the transesterified blend was more susceptible to oxidative deterioration during deep-fat frying. CS generally showed the largest changes in most of the parameters, basically due to its high polyunsaturated fatty acid levels. There was no significant difference (P > 0.05; for all the attributes tested) between the acceptability of the banana chips fried by the transesterified and control blends. However, the banana chips fried in CS had significantly (P <0.05) lower scores in terms of flavour, aftertaste and overall acceptability. This might be due to the typical hydrogenation flavour of CS. In the storage stability study of the banana chips, it was found that the banana chips fried in the transesterified blend were significantly (P <0.05) more rancid (lower score in sensory evaluations) and had a higher TEA value at the end of the storage time than the control.

Original languageEnglish
Pages (from-to)21-33
Number of pages13
JournalFood Chemistry
Volume74
Issue number1
DOIs
Publication statusPublished - Jul 2001
Externally publishedYes

Cite this

Chu, B. S. ; Ghazali, H. M ; Lai, O. M. ; Che Man, Y. B ; Yusof, S ; Yusoff, M. S. A. / Performance of a lipase-catalyzed transesterified palm kernel olein and palm stearin blend in frying banana chips. In: Food Chemistry. 2001 ; Vol. 74, No. 1. pp. 21-33.
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abstract = "The frying performance of an enzymatically transesterified palm stearin and palm kernel olein (1:1 by weight) blend was compared with its control (physical mixture or no enzyme added) and a commercial plastic frying shortening (CS). The samples were used as deep-fat frying media at 180 degreesC for banana chips for seven consecutive days. The samples were then analysed for iodine value (IV), free fatty acid (FFA) content, peroxide value (PV), thiobarbituric acid (TBA) value, p-anisidine value (AV), total polar compounds (TPC), fatty acid composition, specific extinction, E-1cm(1{\%}) at 233 and 269 nm, polymer contents, viscosity and colour indices. The fried banana chips were analysed for acceptability by sensory evaluations. Storage properties of the banana chips were also evaluated by trained sensory panellists and a modified TBA test. The transesterified blend was found to have significantly (P <0.05) higher IV, FFA, PV, TEA value, AV, TPC, E-1cm(1{\%}) at 233 and 269 nm values, polymer content, viscosity and colour indices compared to the control, indicating that the transesterified blend was more susceptible to oxidative deterioration during deep-fat frying. CS generally showed the largest changes in most of the parameters, basically due to its high polyunsaturated fatty acid levels. There was no significant difference (P > 0.05; for all the attributes tested) between the acceptability of the banana chips fried by the transesterified and control blends. However, the banana chips fried in CS had significantly (P <0.05) lower scores in terms of flavour, aftertaste and overall acceptability. This might be due to the typical hydrogenation flavour of CS. In the storage stability study of the banana chips, it was found that the banana chips fried in the transesterified blend were significantly (P <0.05) more rancid (lower score in sensory evaluations) and had a higher TEA value at the end of the storage time than the control.",
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Performance of a lipase-catalyzed transesterified palm kernel olein and palm stearin blend in frying banana chips. / Chu, B. S.; Ghazali, H. M; Lai, O. M.; Che Man, Y. B; Yusof, S; Yusoff, M. S. A.

In: Food Chemistry, Vol. 74, No. 1, 07.2001, p. 21-33.

Research output: Contribution to journalArticle

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AU - Chu, B. S.

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AB - The frying performance of an enzymatically transesterified palm stearin and palm kernel olein (1:1 by weight) blend was compared with its control (physical mixture or no enzyme added) and a commercial plastic frying shortening (CS). The samples were used as deep-fat frying media at 180 degreesC for banana chips for seven consecutive days. The samples were then analysed for iodine value (IV), free fatty acid (FFA) content, peroxide value (PV), thiobarbituric acid (TBA) value, p-anisidine value (AV), total polar compounds (TPC), fatty acid composition, specific extinction, E-1cm(1%) at 233 and 269 nm, polymer contents, viscosity and colour indices. The fried banana chips were analysed for acceptability by sensory evaluations. Storage properties of the banana chips were also evaluated by trained sensory panellists and a modified TBA test. The transesterified blend was found to have significantly (P <0.05) higher IV, FFA, PV, TEA value, AV, TPC, E-1cm(1%) at 233 and 269 nm values, polymer content, viscosity and colour indices compared to the control, indicating that the transesterified blend was more susceptible to oxidative deterioration during deep-fat frying. CS generally showed the largest changes in most of the parameters, basically due to its high polyunsaturated fatty acid levels. There was no significant difference (P > 0.05; for all the attributes tested) between the acceptability of the banana chips fried by the transesterified and control blends. However, the banana chips fried in CS had significantly (P <0.05) lower scores in terms of flavour, aftertaste and overall acceptability. This might be due to the typical hydrogenation flavour of CS. In the storage stability study of the banana chips, it was found that the banana chips fried in the transesterified blend were significantly (P <0.05) more rancid (lower score in sensory evaluations) and had a higher TEA value at the end of the storage time than the control.

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DO - 10.1016/S0308-8146(00)00334-4

M3 - Article

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