Effect of frying on the palm oil quality attributes A review
Frying is one of the most versatile food processing operations employed since antiquity. The establishment of this process is evidenced by a great consumption of fried food around the globe. Despite palm oil is extensively utilised in various frying applications, the preservation of its quality attributes as a result of thermal processing is still a concern to food processors and consumers. This article, therefore, aims to provide an overview of published studies on the behaviour of palm oil, in their pure form and blended with other oils, during frying at various processing conditions. In this review, publications associated to frying stability of palm based oils were considered to ascertain a series of oil quality indices i.e. free fatty acid, smoke point, peroxide and p anisidine values, vitamin E, induction period, fatty acid composition, colour, and polar and polymer compounds under prolonged thermal processing conditions. Stability of palmbased oil, however, is not solely dependent to the inherent properties of the oils themselves. Hence, the effects of operating conditions (oil temperature, cooking time, frying duration or cycle, oil replenishment, frying system and cookware materials) and food compositions are also discussed in this article.