Frying stability of rice bran oil and palm olein

• Main Authors: Fan, Hui Yin, Sharifudin Md. Shaarani, Hasmadi Mamat, Chew, H. M.
• Format: Article
• Language: English; English
• Published: Universiti Putra Malaysia 2013
• Subjects: SB183-317 Field crops Including cereals, forage crops, grasses, legumes, root crops, sugar plants, textile plants, alkaloidal plants, medicinal plants; TS2120-2159 Cereals and grain. Milling industry
• Online Access: https://eprints.ums.edu.my/id/eprint/31031/1/Frying%20stability%20of%20rice%20bran%20oil%20and%20palm%20olein.pdf; https://eprints.ums.edu.my/id/eprint/31031/2/Frying%20stability%20of%20rice%20bran%20oil%20and%20palm%20olein1.pdf; https://eprints.ums.edu.my/id/eprint/31031/; http://www.ifrj.upm.edu.my/20%20(01)%202013/56%20IFRJ%2020%20(01)%202013%20Fan%20(072).pdf

A study to measure frying quality and stability of rice bran oil (RBO) compared to palm olein (PO) was conducted. The oils were used to fry French fries continuously for six hours a day up to five days at a temperature of 185 ± 5°C. Oil samples were collected and analyzed for free fatty acid (FFA),...