8342937109

EFFE( TS OFASCORBYI P Al. MlTATĘ AND SILICON EON FRY1NG PERFORMANC F. OF PAI M OLEIN

TABLE1

Charactcristics of fresh palni olein

1	('.haracterislics of palm olein
Peroxide value (meq/kg)			1.1
//•Anisidine value			1.6
Acid valiie (mg KOI 1/g)			0.17
Iodine	value		56.6
Fatty acid composition (%)
i Cl 2:0			0.23
Cl 4:0			1.02
I Cl 6:0			39.76
Cl 8:0			3.83
C18:l			44.42
1 C18:2			10.61
1 Others			0.13
r		TABLE2
f Relationships between indicators of frying oil
I		deterioration
System'*	No. of	Equation	Correlation
	values		coefficient
		% polar components iodine value	versus
1	5	v = -3.571x + 210.273	-0.99
2	5	y = —1.092\ + S	-0.99
3	5	v = -3.890x f 227.036	-0.99
^1 4	5	y = -4.058x +236.721	-0.97
I		Iodine value versus(' 18:2/0.16:0
		ratio
1	5	v = 60.260x + 40.730	0.99
2	5	y = 51.020x +43.085	0.99
i ^3	5	y = 44.166x + 14.705	0.98
L_	5	y = 42.328x + 45.196	0.98

System I: Palm olein without additives (Control) System 2: Palm olein with 200 mg kg ¹ AP System 3: Palm olein with 2 mg kg'¹ silicone Sys tern 4 : Palm olein with 200 mg kJJ ¹ AP plus 2 mg kg ¹ slicone

g kg^-1 AP plus 2 mg kg”¹ silicone was slightly less

an ihat in systems containing 2 mg kg”¹ silicone

fone.

These results indicate that the major protec-ve efFect isdue to the presence of silicone. In this pect, these results corraborate with those oł> ed d u ring the fryingof prawn crackers (Augustin ■ al. 1987b). In systems used for fryingof banana ices, the results of a ntimber ofquality parameters ¹ iowed that there was a slight, though not signifi-

Changes In 96 polar components durlng

Fig. 1:    Changes in % polar components dunng /^ry^mg

( ■ — ■    : Palm olein loithoui addilwes

(Controt);

+ —+    : Palm olein with 200 mg kg ¹ AP

♦ — ♦    : Palm olein with 2 mg kg'¹ silit one,

A — A : Palm olein with 200 mg kg ¹ AP plus 2mgkg'' silicone)

Changes In ,odlne value durlng frylng

Fig. 2:    Changes in % iodine valuedunngjrying

(H —■    : Palm olein without addilwes

(Conlrol);

+--h    : Palm olein with 200 mg kg'¹ AP

♦ —♦    : Palm olein with 2 mgkg ¹ silicone

A —A Palm olein with 200 mgkg ' AP

plus 2 mgkg ¹ silicone)

cant, improvemeni in oil quality with the addition of AP. However. during the frying of prawn crackers, the rateofcjuality deterioration in the presence of AP wascomparable to that ofoil without additive (Augustin et al. 1987b).

Fhere are many indicators which have been used to monitor frying oil deterioration. Fritsch (1981) considers that % polar components is one of the morę reliable indicators and Billek et al. (1978) suggests that a level of 27% polar compo-nents should be taken as the end of frying life of a frying fal. Based on this level, palm olein with-

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PERTANIKA VOL. 14 NO. 1,1991

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