Stability and preference evaluation of palm oil during commercialdeep fat frying
2002
Mehmood, Z. | Masud, T.,University of Arid Agriculture, Rawalpindi(Pakistan). Dept. of Food Technology
Twenty outlets of deep-frying were selected randomly fromRawalpindi/Islamabad for the identification of palm oil and its fryingstability. Three samples from each outlet were collected after interval,and then subjected to gas chromatography for fatty acid profile ascriteria for identity assessment. Among the examined samples only fourwere identified as palm oil. Stearic acid content in all samples was belowthe prescribed standards. In one sample linolenic content was greaterthan the standard. It was further observed that the samples did notshow marked deterioration and fatty acid profile remained well balanced.However, there was a pronounced change observed in colour duringdeep-frying.
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