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Original Articles Open Access
Repeated use of frying oil is a common practice in Indonesia. Quality of oil easily changes during repeated frying. In this research, four types of oil obtained locally (palm, coconut, soybean, and corn oil) were used in a repeated frying model using tempeh as food model. The repetition was done until 15 batches at 180± 5oC with 5 minutes frying time in each batch and 10 minutes intermittent time between each batch. Gas Chromatography analysis showed decrease in total fatty acid in all oils, particularly in those abundant in poly-unsaturated fatty acid, while there was no significant increase in trans fatty acids throughout the frying. There was a significant effect of oil type and frying repetition towards the deterioration level of frying oil. Soybean oil and corn oil have higher deterioration rate compared to palm oil and coconut oil, due to the difference in fatty acid composition. The deteriorations are also exhibited in the gradual increase of the free fatty acids (FFA), Totox values and the increase in the formation of secondary oxidation products (conjugated diene and triene).
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Author(s): Yuniwaty Halim Natania Jeremia M Halim Lucia C Soedirga and Lisa A Yakhin
Frying oil, oil analysis, repeated frying model, repeated frying model