Oxidative stability of virgin coconut oil compared with RBD palm olein in deep-fat frying of fish crackers

• Main Authors: Mohd Ghazali, Hasanah, Tan, A., Mohammed, Abdulkarim Sabo, Mat Hashim, Dzulkifly
• Format: Article
• Language: English
• Published: WFL Publisher 2009
• Online Access: http://psasir.upm.edu.my/id/eprint/16019/1/Oxidative%20stability%20of%20virgin%20coconut%20oil%20compared%20with%20RBD%20palm%20olein%20in%20deep.pdf; http://psasir.upm.edu.my/id/eprint/16019/; http://world-food.net/oxidative-stability-of-virgin-coconut-oil-compared-with-rbd-palm-olein-in-deep-fat-frying-of-fish-crackers/
• Institution: Universiti Putra Malaysia

The oxidative stability of virgin coconut oil (VCO) in deep fat frying at 185 ± 5°C for a total of 30 hours was evaluated and compared with that of similarly-treated RBD palm olein (RBDPO) based on changes in the peroxide value (PV), p-anisidine value (p-AV), total oxidation (TOTOX) value, total pol...