8342937110

KAMSIAH 1BRAHIM, M.A. AUGUSTIN ANI) A.S.H. ONG

Changes In acld value durlng trylng

»•» -T U -IJ -

v

Dty 3

Ti# 3:    Changes in % acid value duńng frying

Changes In a> Cl6:2 remalnlng o dr Ing

frjim

Dty of frjtoi

Fig. 5; Changes in % C18:2 remaining duńng frying

(■ —B : Palm olein without additwes

(Control);    1

+ — +    : Palm olein with 200 mg kg~¹ Al

♦ —♦    ; Palm olein with 2 mg kg 'silice

A —A    Palm olei n with 200 mg kg'¹ Al

plus 2 mg kg'¹ silicone)

(■ —■

+ -— + ♦ —♦ A—A

Palm olein without <iddiiives

(Control);

Palm olein uńth 200 mg kg ¹ AP Palm olein with 2 mg kg¹ silicone Palm olein with 200 mg kg ¹ AP plus 2 mg kg ¹ silicone)

Changes In C16i2/C1Q.O ratlo durlng

frrini

D«jr of frytoi

l'ig. 4:    Changes in % C18:2/Cl6:0raiio duńng frying

M —

+ — + ♦ -♦ A —A

: Palm olein without additwes (Control);

: Palm olein with 200 mg kg ¹ AP : Palm olein with 2 mg kg ¹ silicone : Palm olein uńth 200 mg kg ¹ AP plus 2 mg kg'¹ silicone)

out additwes and palm olein with 200 mg kg"¹ AP alone had reached the end of frying life after 4 days under the conditions uscd. Howover, palm olein systems with added silocone were still suitable for

frying-

The effect of addition of ascorbyl palmitate and silicone to the frying medium on the storage life of fried banana chips were evaluated in a re-lated study (Kamsiah Ibrahim et ni 1988). The

results indicated that the addition of 200 mg kg"¹

.AP alone to the frying medium lengthened the shelf-life of the fried product. It appears that the

major benefit of addition of AP to the frying mt dium is the carry-through stability inferred by APt the fried product. With the addition of silicom however , there are significant effects on retard lion of oil deterioration of the frying medium well as on the shelf-life of the fried product. H usefulnessof silicones in preventing hydrolysisan oxidative deterioration offryingoilswasalsoshow by Sakata et al (1985).    j

Relationships hetween Indicators of Frying Oil Deteńon ion

There were significant linear relationships betwee % polar components versus iodine value an iodine value versusC 18:2/C 16:0 ratio in each of tł frying systems although the ecjuations which cribe the relationship were different in differc* systems (Table 2). Linear relationships betwee these indicators of frving have also been fontu! i other frying systems (Augustin etal. 1987a) where was also similarly found that equations whk describe the relationships between indicators frying are affected by the presence of additwes i

the system.

/

CONCLUSION

1 fiis study has indicated theeffectivenessofaddir silicone to the frying medium for extension ¹ Irying life of palm olein. The addition of AP W comparatively less effective in protectin deterioration of palm olein during frying of banai crisps tlian silicone.

56 PERTANIKA VOL. 14N0.1,1991