Chemical, physical and sensory properties of Monola oil, palm olein and their blends in deep frying trials

Food Australia

Volumn 52, Issue 3, 2000, Pages 77-82

  Xu, Xin Qing ^a   Tran, V Hung ^a   Palmer, Martin V ^a   White, Keith ^b   Salisbury, Philip ^c  

^a CSIRO   (Australia)

^b Ag Seed Research Pty Ltd   (Australia)

^c UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034406636     PISSN: 10325298     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (20)

1. Al-Kahtani, HA. 1991. Survey of quality of used frying oils from restaurants. J. Am. Oil Chem. Soc. 68:857-862.
2. Carr, RA. 1991. Development of deep-frying fats. Food Technol. 45:95-96.
3. Firestone, D. 1993. Worldwide regulation of frying fats and oils. Inform. 4:1366-1371.
4. Firestone, D, Stier, RF & Blumenthal, MM. 1991. Regulation of frying fats and oils. Food Technol. 45:90-94.
5. Frankel, EN & Huang, SW. 1994. Improving the oxidative stability of polyunsaturated vegetable oils by blending with high-oleic sunflower oil. J. Am. Oil Chem. Soc. 71:255-259.
6. Fritsch, CW, Egberg, DC & Magnuson, JS. 1979. Changes in dielectric constant as a measure of frying oil deterioration. J. Am. Oil Chem. Soc. 56:746-750.
7. Liu, HR & White, PJ. 1992a. High-temperature stability of soybean oils with altered fatty acid composition. J. Am. Oil Chem. Soc. 69:533-537.
8. Liu, HR & White, PJ. 1992b. Oxidative stability of soybean oils with altered fatty acid compositions. J. Am. Oil Chem. Soc. 69:528-532.
9. Melton, SL, Jafar, S, Sykes, D & Trigiano, MK. 1994. Review of stability measurements for frying oils and frying food flavour. J. Am. Oil Chem. Soc. 71:1301-1308.
10. Rayner, C, Rowney, M & Zeglinski, P. 1998. Composition and quality of deep-fat frying oil from fast food outlets in Victoria. Food Aust. 50:88-91.
11. Somerset, S, Jones, L, Gore,W, Douglas, N & Gartner, C. 1996. Quality and safety aspects of deepfryer oils in takeaway food outlets. Food Aust. 48:559-562.
12. Sonntag, NOV. 1979. Reactions of fats and fattty acids. In Swern, D. (ed). Bailey's Industrial Oil and Fat Products.Vol. 4. NewYork, A Wiley-Interscience Publication: 99-176.
13. Tseng, YC, Moreira, R & Sun, X. 1996. Total frying-use time effects on soybean-oil deterioration and on tortilla chip quality. Intern. J. Food Sci. & Tech. 31:287-294.
14. Tyagi, VK & Vasishtha, AK. 1996. Changes in the characteristics and composition of oils during deep-fat frying. J. Am. Oil Chem. Soc. 73:499-506.
15. Warner, K & Mounts, TL. 1993. Frying stability of soybean and canola oils with modified fatty acid compositions. J. Am. Oil Chem. Soc. 70:983-988.
16. White, PJ. 1991. Methods for measuring changes in deep-fat frying oils. Food Technol. 45:75-83.
17. Xu, XQ, Tran, VH, Palmer, M, White, K & Salisbury P. 1999a. Monitoring deep frying performance of Monola and Monosun oils. Food Aust. 51 (4): 157-163.
18. Xu, XQ, Tran, VH, Palmer, M, White, K & Salisbury P. 1999b. Chemical and physical analyses and sensory evaluation of six deep frying oils. J. Am. Oil Chem. Soc. 76: 1091-1099.
19. Yoon, SH, Kim, SK, Shin, MG & Kim, KH. 1985. Comparative study of physical methods for lipid oxidation measurement in oils. J. Am. Oil Chem. Soc. 62:1487-1489.
20. Zhang, WB & Addis, PB. 1990. Prediction of levels of cholesterol oxides in heated tallow by dielectric measurement. J. Food Sci. 55:1673-1675.