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The use of enzymatically synthesized medium- and long-chain triacylglycerols (MLCT) oil blends in food application

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dc.citedby3
dc.contributor.affiliationsFaculty of Science and Technology
dc.contributor.affiliationsMalaysian Agricultural Research and Development Institute (MARDI)
dc.contributor.affiliationsUniversiti Putra Malaysia (UPM)
dc.contributor.affiliationsSime Darby Research Center
dc.contributor.affiliationsUniversiti Sains Islam Malaysia (USIM)
dc.contributor.authorKoh S.P.en_US
dc.contributor.authorLong K.en_US
dc.contributor.authorTan C.P.en_US
dc.contributor.authorYusoff M.S.A.en_US
dc.contributor.authorLai O.M.en_US
dc.contributor.authorArifin N.en_US
dc.date.accessioned2024-05-29T01:55:48Z
dc.date.available2024-05-29T01:55:48Z
dc.date.issued2011
dc.description.abstractThe potential use of medium- and long-chain triacylglycerols (MLCT) oil blends in food applications such as frying oil and salad dressings were investigated. The frying strength of palm-based MLCT oil with different antioxidants under deep frying conditions was assessed. Palm-based MLCT oil showed better thermalresistant oxidative strength than refined, bleached and deodorized (RBD) palm olein throughout the five consecutive days of frying. Sensory evaluation and rancidity assessment on fried chips showed no significant differences (P > 0.05) between chips fried in RBD palm olein and palm-based MLCT oil. MLCT-based salad dressings treated with different antioxidants showed similar rheological behaviors as compared to soybeanbased salad dressings. The overall quality of the physical appearance and organoleptic acceptability based on quantitative descriptive analysis showed no significant differences (P > 0.05) in all salad dressings. These findings indicated that MLCT-based oil blends can be used as healthy functional oil for daily consumption. � 2011.en_US
dc.description.natureFinalen_US
dc.identifier.epage366
dc.identifier.issn19854668
dc.identifier.issue1
dc.identifier.scopus2-s2.0-78449263559
dc.identifier.spage355
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-78449263559&partnerID=40&md5=cd9a20a2757374cd22d0183a764215fc
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/9757
dc.identifier.volume18
dc.languageEnglish
dc.language.isoen_USen_US
dc.relation.ispartofInternational Food Research Journalen_US
dc.sourceScopus
dc.subjectAntioxidanten_US
dc.subjectFrying oilen_US
dc.subjectMedium- and long-chain triacylglycerols (MLCT)en_US
dc.subjectRheological behavioren_US
dc.subjectSalad dressingen_US
dc.titleThe use of enzymatically synthesized medium- and long-chain triacylglycerols (MLCT) oil blends in food applicationen_US
dc.typeArticleen_US
dspace.entity.typePublication

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