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    • Alternate Title:
      Vitamin A and ß-Carotene Retention as Fortificant in Palm Oil During Cooking. (English)
    • Abstract:
      This study was carried out to obtain information on fortificants (vitamin A and ß-carotene) stability in fortified palm oil. Four types of fortified palm oils were used in this research: palm oil fortified with red palm oil or RPO (containing ß-carotene) 47.08 IU/g, vitamin A (Retinyl palmitate) 56.59 IU/g, combination A (targeted concentration of 30 IU ß-carotene RPO and 15 IU vitamin A) 45.65 IU/g and combination B (targeted concentration of 15 IU ß-carotene RPO and 30 IU vitamin A) 45.95 IU/g. These fortified oils were then used for shallow frying and sautéing (stir frying). Tofu was used in shallow frying and the oil was reused three times each day for several days. Meanwhile, bean sprout was used for sautéing. The used oils after shallow frying was then analyzed for vitamin A and ß-carotene retention, as well as its other characteristics such as peroxide value and free fatty acid (FFA) content. The sauted sprouts was also analyzed for its fortificants retention. The capacity of oil to retain vitamin A and ß-carotene decreased over the repeated use in frying. During the first frying, the retention of fortificants was not significanly differrent (P=0.05). In the second and third frying, ß-carotene was less retained than the vitamin A. Fortificant combination A and B had similar stability. The peroxide value of the oils increased until the second frying, then decreased. Starting the fourth use, the FFA percentage has not increased much hardly increased. The highest yield of fortificant in sautéed sprouts was vitamin A (63.37%), followed by combination B (53.42%), combination A (50.60%), and RPO (34.86%). Sautéed sprout (150 g) contained fortificant contributing to the fulfillment of vitamin A adequacy of 32.71-92.93%. [ABSTRACT FROM AUTHOR]
    • Abstract:
      Penelitian ini dides ain untuk memperoleh informas i mengenai s tabilitas fortifikan (vitamin A dan ß - karoten) dalam minyak sawit. Terdapat empat jenis minyak terfortifikasi yang digunakan dalam penelitian ini, yaitu minyak sawit yang difortifikasi dengan minyak sawit merah (MSM) yang mengandung ß-karoten (47,08 IU/g), vitamin A (56,59 IU/g), kombinasi A (campuran dengan target 30 IU ß-karoten MSM, 15 IU vitamin A) 45,65 IU/g dan kombinasi B (campuran dengan target 15 IU ß-karoten MSM, 30 IU vitamin A) 45,95 IU/g). Minyak terfortifikasi ini kemudian digunakan dalam proses pemasakan yang berbeda, dalam proses shallow frying atau menumis yang diulang sebanyak tiga kali dalam satu hari dan dalam beberapa hari, serta dalam proses penumisan. Tahu digunakan dalam proses shallow frying sementara tauge digunakan dalam penumisan. Minyak yang telah digunakan dalam metode shallow frying kemudian dianalisis untuk menentukan retens i vitamin A dan ß-karotennya, serta karakteristik lainnya seperti bilangan peroksi - da dan asam lemak bebas. Sementara itu tauge yang telah ditumis juga kemudian dianalisis untuk menen - tukan retensi fortifikannya. Kemampuan minyak dalam mempertahankan kandungan vitamin A dan ß-karotennya menurun seiring dengan jumlah penggorengan yang dilakukan. Dalam proses penggorengan pertama, retensi fortifikan antara beberapa jenis minyak tidak berbeda signifikan (P=0,05). Pada proses penggorengan kedua dan ketiga, ß-karoten dipertahankan dalam jumlah lebih sedikit dibandingkan vitamin A. Fortifikan kombinasi A dan B mempunyai stabilitas yang serupa. Bilangan peroksida minyak juga mengalami peningkatan hingga penggorengan kedua, namun selanjutnya mengalami penurunan. Kandungan asam lemak bebas dari minyak tidak banyak meningkat. Fortifikan terbanyak yang terdapat pada tauge tumis merupakan vitamin A (63,37%), disusul oleh kombinasi B (53,42%), kombinasi A (50,60%), dan MSM (34,86%). Hasil tumisan (150 g) yang mengandung fortifikan menyumbang pemenuhan kecukupan vitamin A sebesar 32.71-92.93%. [ABSTRACT FROM AUTHOR]
    • Abstract:
      Copyright of Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan is the property of Bogor Agricultural University, Department of Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)