STUDY ON THE USE OF PALM OIL IN PASTRY MAKING

Abstract

One of the main reasons why palm oil has recently been found in many restaurant kitchens, canteens, bakeries, and pastry shops is its low burning point, which causes the substances in the oil to degrade slowly, allowing palm oil to be reused multiple times compared to other edible oils on the market.
This study analyses the qualitative aspects of palm oil used in the production of pastries, including organoleptic analysis and the determination of the leading quality indicators of the oil: acidity index and peroxide index, which are the primary objectives of this research.