Determination of Acrylamide Content in Refined Wheat Starch (RWS) Based on Dielectric Property (DP) During Deep-Frying Process

2015 ◽  
Vol 9 (4) ◽  
pp. 1068-1078 ◽  
Author(s):  
Yishan Song ◽  
Jianfeng Lu ◽  
Yudong Cheng ◽  
Yinzhe Jin
Keyword(s):  
Dielectric Property ◽  
Wheat Starch ◽  
Deep Frying ◽  
Frying Process

scholarly journals Simultaneous Determination of Four Major Constituents of Semen Vaccariae Using HPLC-DAD

2012 ◽  
Vol 7 (9) ◽  
pp. 1934578X1200700 ◽  
Author(s):  
Haijiang Zhang ◽  
Wei Yao ◽  
Yunyun Chen ◽  
Peipei He ◽  
Yao Chen ◽  
...  
Keyword(s):  
Quality Control ◽  
Quantitative Analysis ◽  
Simultaneous Determination ◽  
Chromatographic Separation ◽  
Gradient Elution ◽  
Hplc Method ◽  
Frying Temperature ◽  
Simultaneous Quantification ◽  
Frying Process

A simple and reliable HPLC method was developed and validated for the simultaneous quantification of four major constituents in Semen Vaccariae. The chromatographic separation was performed on an Agilent Zorbax SB-C18 column with gradient elution using methanol and water. The calibration curves showed good linearity of R2 > 0.9999 with LOQs (S/N = 10) of 0.20–1.16 μg/mL. The precision was evaluated by intra- and inter-day assays and R.S.D. values were less than 2.09%. The recovery rates were between 97.0% and 105.0%. The developed method was applied to the quantitative analysis of Semen Vaccariae and its stir-fried products. During the stir-frying process, vaccarin degraded and yielded isovitexin-2″- O-arabinoside. The preferable stir-frying temperature is around 120°C. The developed HPLC method can be applied to the quality control of crude and stir-fried Semen Vaccariae.

scholarly journals Effects of repeated deep-frying on fatty acid profiles of potato fries and frying oils: soybean oil, canola oil and their 1:1 blend

2020 ◽  
Vol 26 (3) ◽  
pp. 389-399
Author(s):  
Michelle Ting Yun Yeo ◽  
◽  
Xinyan Bi ◽  
Christiani Jeyakumar Henry ◽  
◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Acid Composition ◽  
Canola Oil ◽  
Deep Frying ◽  
Frying Oils ◽  
Frying Process ◽  
Composition Changes

Introduction: This study looked at the fatty acid composition changes in potato fries fried in three different types of oils, namely soybean oil (SO), canola oil (CO), and a 1:1 blend of soybean oil and canola oil (SCO), throughout an intermittent frying process of 80 batches in five consecutive days. The study also examined the fatty acid composition changes in SO, CO and SCO during the frying process. Methods: Fat from potato fries (extracted by Soxtec system) and oil samples from the corresponding frying oil were analysed by gas chromatography-mass spectrometer (GC-MS) to examine the fatty acid profile changes during the deep-frying process. Results: Linoleic acid (LA) and a-linolenic acid (ALA) in all three oils decreased, while oleic acid (C18:1), stearic acid (C18:0), palmitic acid (C16:0) and octanoic acid (C8:0) increased. Formation of C18:1 trans fatty acid was observed as the frying time increased. The fatty acid composition of the potato fries was consistent with the fatty acid composition of the corresponding frying oils. Conclusion: Our results showed that blending soybean oil and canola oil did not significantly improve the frying stability of the resulting oil in terms of fatty acid profile. Due to the formation of trans fatty acids and the decrease in polyunsaturated fatty acids, our study also recommends not to use the same frying oil repeatedly and not to consume food products cooked in reused oil.

scholarly journals Effects of ultrasonicated methylcellulose coating on French fries during deep frying process

2019 ◽  
Vol 43 (2) ◽  
Author(s):  
Hwee Ying Lua ◽  
Mohd Nazli Naim ◽  
Mohd Afandi P. Mohammed ◽  
Fariza Hamidon ◽  
Noor Fitrah Abu Bakar
Keyword(s):  
French Fries ◽  
Deep Frying ◽  
Frying Process

scholarly journals Quality parameters of different oils and fried foods after repeated deep-fat frying

Meso ◽  
2020 ◽  
Vol 22 (6) ◽  
pp. 460-474
Author(s):  
Tomaž Polak ◽  
Lea Demšar ◽  
Nežka Lazar ◽  
Iva Zahija ◽  
Mateja Lušnic Polak
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Sunflower Oil ◽  
Peroxide Number ◽  
Deep Frying ◽  
Deep Fat Frying ◽  
Chicken Nuggets ◽  
Frying Process ◽  
Fried Foods

The aim of present study was to investigate the quality, stability and suitability of different frying oils (coconut, palm, frying mix, rapeseed and sunflower oil), the quality and stability of breaded and fried foods (chicken nuggets) and the applicability and suitability of certain parameters (fat absorption, acid number, peroxide number and thiobarbituric acid (TBA) number, fatty acid composition and acrylamide content) as well as sensory attributes to control the repeated deep-(fat) frying process. Three repeated deep-frying processes affected the hydrolytic and oxidation stability (increase in the peroxide number and TBA number), the sensory properties (darkening of the oil colour, occurrence of odd smell and aroma as well as rancidity in oils) and the fatty acid composition of oil and fried chicken nuggets, and the acrylamide content in the nuggets (from the second deep-frying process onwards). All oils used in study were suitable for deep-frying; in terms of stability, coconut oil (followed by sunflower, palm, frying mix and rapeseed oil) was most suitable; in terms of fatty acid composition, the frying mix, rapeseed and sunflower oil were most suitable; and in terms of acrylamide formation and sensory quality, coconut and palm oil were most suitable.

Determination of Deep Frying Soybean Oil Disposal Point by a Sensory Method

2009 ◽  
Vol 87 (5) ◽  
pp. 515-520 ◽  
Author(s):  
Débora Ravelli ◽  
Carla Romero Matsuoka ◽  
Regina Célia Della Modesta ◽  
Thais Maria Ferreira de Souza Vieira ◽  
Marisa Aparecida Bismara Regitano-d’Arce
Keyword(s):  
Soybean Oil ◽  
Deep Frying
Sign in / Sign up

Export Citation Format

Share Document