Chemical and sensory assessment of deep-frying oil alternatives for the processing of French fries

2013 ◽  
Vol 115 (8) ◽  
pp. 935-945 ◽  
Author(s):  
Katharina Domitila Petersen ◽  
Gerhard Jahreis ◽  
Mechthild Busch-Stockfisch ◽  
Jan Fritsche
Keyword(s):  
Frying Oil ◽  
French Fries ◽  
Deep Frying ◽  
Sensory Assessment

scholarly journals The Effect of Effective Microorganisms on the Quality of Potato Chips and French Fries

2021 ◽  
Vol 11 (4) ◽  
pp. 1415
Author(s):  
Barbara Sawicka ◽  
Piotr Pszczółkowski ◽  
Anna Kiełtyka-Dadasiewicz ◽  
Piotr Barbaś ◽  
Marek Ćwintal ◽  
...  
Keyword(s):  
Potato Chips ◽  
French Fries ◽  
Raw Material ◽  
Innovative Technology ◽  
Sensory Assessment ◽  
Effective Microorganisms ◽  
Beneficial Effects ◽  
Two Factors ◽  
Soxhlet Method

The aim of the work is to develop innovative technology for potato cultivation aimed at potato food processing with the use of effective microorganisms (EMs), limiting the chemicalization of agriculture. The basis for the research was a field experiment established by the randomized subblock method, in three repetitions, where two factors were examined: cultivation technologies (3) and potato varieties (14). The influence of experimental factors on the quality of French fries (FF) and potato chips (PC) was investigated. The water content was assessed by the drying method, and the fat content by the Soxhlet method. The sensory assessment was performed by a team of 10 panelists in accordance with EN ISO methodology. In the production of both FF and PC, cultivation technologies using EMs contributed to a significant reduction in the absorption of fats and a significant reduction in the disadvantages of FF, the so-called “dark ends”, and the sensory characteristics of these products have not deteriorated. Potato obtained from cultivation in the EM system is a better raw material for the production of FF and PC than potato from plantations without the use of effective microorganisms. The beneficial effects of these preparations depended on the exposure time to EMs and the potato variety.

Influence of potato cultivar, frying oil and sample pre-treatments on the contamination of French fries by 3-monochloropropane-1,2-diol fatty acid esters

2019 ◽  
Vol 124 ◽  
pp. 43-48 ◽  
Author(s):  
Adriana Pavesi Arisseto ◽  
Willian Cruzeiro Silva ◽  
Priscila Francisca Corrêa Marcolino ◽  
Gabriela Ramiro Scaranelo ◽  
Shirley Aparecida Garcia Berbari ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Potato Cultivar ◽  
Frying Oil ◽  
French Fries ◽  
Fatty Acid Esters ◽  
Acid Esters

Broadening AIEgen application: rapid and portable sensing of foodstuff hazards in deep-frying oil

2019 ◽  
Vol 55 (28) ◽  
pp. 4087-4090 ◽  
Author(s):  
Yue Wu ◽  
Pengwei Jin ◽  
Kaizhi Gu ◽  
Chuanxin Shi ◽  
Zhiqian Guo ◽  
...  
Keyword(s):  
Frying Oil ◽  
Deep Frying

We report the first example of an AIEgen probe, QM-TPA, for sensing of triacylglycerol-based polymers in frying oil.

Effects of deep-frying oil on blood pressure and oxidative stress in spontaneously hypertensive and normotensive rats

Nutrition ◽  
2010 ◽  
Vol 26 (3) ◽  
pp. 331-336 ◽  
Author(s):  
Pei-Ling Yen ◽  
Bing-Huei Chen ◽  
Feili Lo Yang ◽  
Yi-Fa Lu
Keyword(s):  
Oxidative Stress ◽  
Blood Pressure ◽  
Frying Oil ◽  
Deep Frying ◽  
Spontaneously Hypertensive ◽  
And Oxidative Stress

scholarly journals Hepatoprotective effect of red ginger rhizome extract in deep frying oil-fed male wistar rats

2017 ◽  
Vol 36 (3) ◽  
pp. 228 ◽  
Author(s):  
Sunarti Sunarti ◽  
Edy Fachrial ◽  
Urip Harahap ◽  
Delyuzar Delyuzar ◽  
Tri Widyawati ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Wistar Rats ◽  
Fatty Degeneration ◽  
Frying Oil ◽  
Deep Frying ◽  
Treatment Groups ◽  
Whitney Test ◽  
Ginger Rhizome ◽  
Male Wistar Rats ◽  
Red Ginger

BACKGROUND<br />Non-alcoholic steatohepatitis (NASH) is a chronic liver disease associated with increased free fatty acids, trans fatty acids and free radical compounds due to the consumption of deep frying oil (DFO). Ginger has hypolipidemic and antioxidant properties, and acts as an insulin sensitizer. The present study was conducted to evaluate the hepatoprotective effect of an ethanol extract of Zingiber officinale Roxb var rubrum (EEZO) in DFO-fed male Wistar rats.<br /><br />METHODS<br />A study of experimental design was conducted involving 24 non-alcoholic steatohepatitis (NASH) male Wistar rats that were randomly divided into 4 groups. Group K1 (control) was given DFO-3 (3 times heated DFO) at a dose of 10 ìl/g BW/day. The treatment groups (P1, P2, P3) were given DFO-3 and red ginger rhizome extract at doses of 100, 200, and 400 mg/kg BW orally for 30 days. The histopathology examination assessed fatty degeneration, and degree of fibrosis. The data were analyzed with the Kruskal-Wallis and Mann-whitney test.<br /><br />RESULTS    <br />The Kruskal-Wallis test showed that fatty degeneration (steatosis, lobular inflammation, hepatocyte ballooning and NASH) were significantly different among the four groups (p&lt;0.05). Mann-Whitney test proved that fatty degeneration was not significantly different between control and treatment groups (p&gt;0.05).<br /><br />CONCLUSION<br />Deep frying oil increased fatty degeneration and NASH, and none of red ginger rhizome extract doses was able to inhibit fatty degeneration significantly. For the future research it is intended to prolong the induction time and the administration of red ginger rhizome extract.

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