| dc.description.abstract | The thermal stability of palm olein enriched with fully hydrogenated rapeseed
oil (FHR) a material rich in very-long-chain saturated fatty acids (VLCSFA) was
evaluated based on its physicochemical changes during heating and frying
treatments. FHR was used as a source of VLCSFA, mainly contributing to behenic
and other long-chain saturated fatty acids. Profiling was performed using solid fat
content (SFC), oxidative stability (OSI), and iodine value (IV) parameters. Thermooxidative parameters, including peroxide value, anisidine value, total oxidation
(Totox), total polar compound (TPC), free fatty acid, color, and fatty acid
composition, were evaluated during heating and frying treatments. TPC was used
as a key parameter in assessing the thermal stability of frying oil. The result showed
that the addition of 7.5% FHR gave the longest OSI (10.93 hours at 120°C). On the
other hand, its TPC in continuous heating treatment at 175±5°C for five consecutive
days required 18.65% longer time to reach 25% TPC than the control, followed by
its color. In terms of fry life, 7.5% FHR enhanced the fry life of palm olein by about
18% at 165±5°C in chicken nugget frying applications. FHR addition also resulted
in the lowest reduction of polyunsaturated fatty acid (PUFA) during heating and
frying treatments, respectively (38.60% and 11.5%), compared to the control
(76.14% and 17.5%). In conclusion, enriching palm olein with FHR as a VLCSFA
source enhanced thermal stability. Indicated by improved oxidative stability, slower
TPC increase, lower PUFA decrease and color retention ability. | |
