Influence of palm oil, canola oil and blends on characteristics of fried plantain crisps

Ogan I. Mba, Marie-Josée Dumont, Michael Ngadi
  • British Food Journal, June 2015, Emerald
  • DOI: 10.1108/bfj-04-2014-0155

Palm oil and blends better for frying

What is it about?

What is the best oil for frying? While there is yet no off the shelf answer, we have contributed to the knowledge that considering qualities of fried products such as color, oil absorption and crispiness, palm oil is a top choice. For consumers concerned about the high saturation of the oil, then blending with high oleic vegetable oil such as canola oil is an acceptable alternative.

Why is it important?

Understanding the nature of food matrix and its interactions with the processing methods has been enhanced and use of crude PO for industrial deep-fat frying is encouraged

Perspectives

Mr Ogan I. Mba (Author)
McGill University

Deep-fat frying is a challenging cooking method due to the breakdown of oil during frying . Apart from the natural stability of palm oil, this work showed that less oil is absorbed when food is fried using palm oil. Again the aesthetic perception of the crisps fried in palm oil and blend was enhanced as they had attractive coloration.

The following have contributed to this page: Mr Ogan I. Mba

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