scholarly journals Effects of deep-fat frying process on the oil quality during French fries preparation

2017 ◽  
Vol 54 (8) ◽  
pp. 2224-2229 ◽  
Author(s):  
Ruhollah Sayyad
Keyword(s):  
Oil Quality ◽  
French Fries ◽  
Deep Fat Frying ◽  
Frying Process

scholarly journals Nutritional Changes in Commercial Oil Blend During Repetitive Deep Fat Frying of French Fries with Sensory Characteristic of Fried Food

2020 ◽  
Vol 21 (2) ◽  
pp. 358-367
Author(s):  
Samina Sohu
Keyword(s):  
Oil Quality ◽  
Acid Value ◽  
French Fries ◽  
Sensory Characteristics ◽  
Deep Fat Frying ◽  
Fried Food ◽  
Frying Cycle ◽  
Oil Blend ◽  
Commercial Oil ◽  
Nutritional Changes

In present study, the effect of repetitive deep frying cycles (6 batches) of French fries was evaluated for nutritional changes of commercial oil blend (Canola, Sunflower, Cottonseed and Soybean) along with sensory characteristics of fried food. Each deep fat frying cycle was lasted for 13 min and resultant oil was analyzed for nutritional quality by assessing, free fatty acids (FFA), acid value (AV), para Anisidine value (p-AV), viscosity and fatty acid composition (FAC), while sensory characteristics of French fries were determined by evaluating appearance, color, crispness, taste and overall acceptability. Results showed that with increasing repetitive cycle’s leads to increase in FFA, AV, p-AV, and viscosity which is an indicator of frying oil deterioration. Up to 3 continuous cycles oil quality was within the permissible limits of INSO, however beyond that oil quality was not suitable. Result of FAC showed progressive increase in SFA (19.23 to 28.84%) from 1st to 6th frying cycle, while PUFA was significantly decreased during frying (39.31 to 31.75%). Sensory properties of French fries indicated particularly significant change (p>0.05) in color during last frying cycle as compared to other cycles (score 9.5 vs. 7.3).

scholarly journals Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying

2017 ◽  
Vol 68 (3) ◽  
pp. 202 ◽  
Author(s):  
E. Aydınkaptan ◽  
I. Barutçu Mazı
Keyword(s):  
Refractive Index ◽  
Fatty Acid ◽  
Sunflower Oil ◽  
Power Level ◽  
Oil Quality ◽  
French Fries ◽  
Deep Frying ◽  
Oil Absorption ◽  
Deep Fat Frying ◽  
Microwave Frying

This study investigates the effects of repeated microwave frying at different power levels (360W, 600W, 900W) and deep-fat frying on sunflower oil and French fries. The intermittent batch frying cycle was repeated 15 times a day during five consecutive days. The fatty acid profile and physicochemical properties including free fatty acid (FFA), extinction coefficient (K270), total polar compound (TPC), color, viscosity, refractive index of the sunflower oil were determined each day. At the end of the frying period, the highest values of viscosity (76.29cp) and refractive index (1.4738) were detected in microwave frying at 900W power level. TPC level exceeded 25% after the third day of microwave frying at all power levels. The FFA values during microwave frying increased progressively from 0.157% to 0.320- 0.379% on the fifth day. The loss of polyunsaturated fatty acids was 37-53% more in the case of microwave frying. The oil quality during microwave frying did not have a significant impact on the oil absorption and total color change of the French fries. Microwave frying, even at higher levels, provided lower oil (8.60-12.32%wb) and moisture contents (35.47-41.24%) compared to deep frying. Microwave frying caused longer processing time and significantly higher levels of degradation of the sunflower oil at all power levels compared to deep frying. However, microwave frying has the advantage of reducing oil absorption. The oil content of French fries was lowered by 20-33% (wb) at the highest power level.

Optimization of the Deep-fat Frying Process of Sweet Potato Chips in Palm Olein or Stearin

2011 ◽  
Vol 6 (5) ◽  
pp. 348-361 ◽  
Author(s):  
L.C. Brigatto F ◽  
F.G. Oliveira ◽  
F.P. Collares-Q
Keyword(s):  
Sweet Potato ◽  
Palm Olein ◽  
Potato Chips ◽  
Deep Fat Frying ◽  
Frying Process

Oil Quality Control of Culinary Oils Subjected to Deep-Fat Frying Based on NMR and EPR Spectroscopy

2017 ◽  
Vol 10 (7) ◽  
pp. 2467-2480 ◽  
Author(s):  
David Castejón ◽  
Antonio Herrera ◽  
Ángeles Heras ◽  
Isabel Cambero ◽  
Inmaculada Mateos-Aparicio
Keyword(s):  
Quality Control ◽  
Epr Spectroscopy ◽  
Oil Quality ◽  
Deep Fat Frying

scholarly journals Pengaruh Deep-Fat Frying terhadap Kandungan Asam Glutamat pada Bumbu Penyedap Granul Spirulina sp.

2019 ◽  
Vol 8 (2) ◽  
Author(s):  
Bernadeta Pingkan Larasati ◽  
Victoria Kristina Ananingsih ◽  
Laksmi Hartayanie ◽  
Alberta Rika Pratiwi
Keyword(s):  
Glutamic Acid ◽  
Wheat Flour ◽  
Acid Content ◽  
Salt Content ◽  
Deep Fat Frying ◽  
Frying Temperature ◽  
Frying Process ◽  
Before And After ◽  
Preliminary Research ◽  
Flavor Enhancer

AbstrakPenelitian ini bertujuan mengetahui pengaruh deep-fat frying terhadap kandungan asam glutamat bumbu penyedap granul Spirulina sp. yang telah diaplikasikan ke dalam adonan tepung terigu. Penelitian pendahuluan dilakukan untuk menghasilkan tiga formulasi bumbu penyedap granul Spirulina sp berdasarkan kadar gula dan kadar garam bumbu 3 produk komersial. Tiga formulasi penyedap granul Spirulina sp diaplikasikan ke dalam tepung terigu yang kemudian digoreng dengan metode deep-fat frying pada suhu 140, 160, dan 180oC hingga matang. Adonan sebelum dan sesudah penggorengan dianalisis warnanya menggunakan chromameter. Kandungan asam glutamat adonan setelah penggorengan kemudian dianalisis menggunakan L-glutamate assay kit dan diuji spektrofotometer pada panjang gelombang 492 nm. Hasil penelitian menunjukkan bahwa proses penggorengan menyebabkan perubahan warna pada adonan. Peningkatan suhu penggorengan dari 140 ke 180oC menyebabkan penurunan nilai L* dari ±47 ke ±39, penurunan nilai b* dari ±26 ke ±19, serta peningkatan nilai a* dari ±8 ke ±10. Hasil penelitian juga menunjukkan peningkatan suhu penggorengan 140 ke 180oC yang menyebabkan penurunan kandungan asam glutamat adonan bumbu penyedap granul Spirulina sp. dari ±8 menjadi ±3 mg/100g. Kesimpulannya, peningkatan suhu penggorengan menyebabkan perubahan warna dan penurunan kandungan asam glutamat pada semua formulasi bumbu penyedap yang diimplentasikan pada adonan tepung terigu.Effect of Deep-Fat Frying to The Glutamic Acid Content in Spirulina sp. Granule Flavor EnhancerAbstractThis research aims to determine the effect of deep-fat frying on the content of glutamic acid in Spirulina sp. granule flavor enhancer that has been applied to the flour dough. Preliminary research was produced three formulas of Spirulina sp. granule flavor enhancer, that were formulated based on sugar and salt content on three commercial seasoning brands. Thus, three formulas were applied to wheat flour then fried with deep-fat frying method at 140, 160, and 180oC until cooked well. The color of doughs before and after frying were analyzed using chromameter. The glutamic acid content were analyzed using L-glutamate assay kit and tested by spectrophotometer at 492 nm. As results, frying process changed the color of the dough. The increase in the frying temperature from 140 to 180oC caused a decrease in value of L from ± 47 to ±39, value of b* from ± 26 to ±19, and increase the value of a* from ±8 to ±10. The increase in the temperature of frying from 140 to 180oC caused a decrease in glutamic acid content of Spirulina sp. from ±8 to ±3 mg/100 g. As conclusion, increase in the frying temperature might cause a change in color and decreased content of glutamic acid in the doughs.

scholarly journals Application of Milk Proteins Co-Precipitates Prepared Using Different Types of Minerals as Coating Materials to Reduce Oil Uptake of Fried Potato Strips

2021 ◽  
Vol 910 (1) ◽  
pp. 012108
Author(s):  
Nwa Rebaz Mohammed ◽  
Jasim M. S. Al-Saadi ◽  
Ali Muhi Aldeen Omar Aljabary
Keyword(s):  
Sensory Evaluation ◽  
Milk Protein ◽  
Milk Proteins ◽  
Edible Coating ◽  
French Fries ◽  
Oil Uptake ◽  
Coating Materials ◽  
Overall Acceptability ◽  
Frying Process ◽  
Different Types

Abstract The edible coatings are a suitable method to decrease oil uptake in fried foods. In this study, the effects of milk protein co-precipitates aggregated using different types of minerals (CaCl2: 17 mM, FeCl3: 18 mM, ZnCl2: 18 mM, and MgCl2: 20 mM) and affected on the properties of fried potato strips were evaluated. Edible coating solutions were performed at two concentrations (%2.5 w/v) and (%5 w/v. According to the results, coated potato slices with edible coating solutions based on milk proteins co-precipitated by MgCl2 (%5) recorded higher hardness value among all the salts before frying process. Generally after frying process, coated French fries with edible coating solutions were the hardest comparable with uncoated (control) French fries, at the %2.5 w/v concentration the higher hardness value was recorded by coated French fries with CaCl2 milk protein co-precipitates and at the %5 w/v concentration the higher hardness value was recorded by coated French fries with milk protein co-precipitates ZnCl2. The experimental results showed that the coating solutions based on milk proteins co-precipitated had a positive and great effect on reducing oil uptake. In conclusion, The edible coating solutions based on milk proteins co-precipitated prepared by ZnCl2, MgCl2 at concentration %5 (w/v) reduced oil adsorption more than other coating solutions and in the same time increased the moisture content of final products sequentially compared with uncoated (control) samples. According to the sensory test, coated French fries with milk proteins co-precipitated by MgCl2 had the higher sensory evaluation degrees in appearance, color, taste and overall acceptability, while coated French fries with milk proteins co-precipitated by ZnCl2 got the highest sensory evaluation degrees for texture.

scholarly journals Perubahan Mutu Minyak Kelapa dan Minyak Sawit Selama Penggorengan

Buletin Palma ◽  
2016 ◽  
Vol 16 (1) ◽  
pp. 1
Author(s):  
STEIVIE KAROUW ◽  
CHANDRA INDRAWANTO
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Palm Oil ◽  
Oil Quality ◽  
Coconut Oil ◽  
Thermal Reactions ◽  
Frying Process ◽  
Fatty Acid Peroxide

<p>Abstrak</p><p>Proses penggorengan akan menyebabkan perubahan mutu minyak akibat reaksi hidrolisis, oksidasi dan proses termal. Penelitian ini bertujuan untuk mengetahui perubahan mutu  minyak kelapa dan minyak sawit selama penggorengan. Minyak kelapa dan minyak sawit masing-masing digunakan untuk menggoreng kentang pada suhu 170°C selama 15 menit. Minyak tersebut digunakan untuk 3 kali penggorengan. Pada akhir penggorengan dilakukan pengambilan sampel minyak untuk dievaluasi kadar air, kadar asam lemak bebas, bilangan peroksida dan bilangan TBA (Tiobarbituric acid). Hasil penelitian menunjukkan bahwa sebelum penggorengan minyak kelapa dan minyak sawit memiliki kadar air yang hampir sama, tetapi kadar asam lemak bebas, angka peroksida dan TBA minyak kelapa lebih rendah dibanding minyak sawit. Selama penggorengan minyak kelapa dan minyak sawit menunjukkan pola perubahan kadar air yang hampir sama. Pada 1 kali dan 2 kali penggorengan kadar asam lemak bebas, angka peroksida dan angka TBA minyak kelapa dan minyak sawit cenderung berfluktuasi. Pada 3 kali penggorengan minyak kelapa memiliki kadar asam lemak bebas,  angka  peroksida  dan  angka  TBA  yang  lebih  rendah  dibandingkan  minyak  sawit.  Hasil  yang  diperoleh menunjukkan   bahwa   minyak   kelapa  lebih   stabil   terhadap   reaksi   oksidasi   dibanding   minyak   sawit   selama penggorengan.</p><p> </p><p>Pattern of Coconut Oil and Palm Oil Quality During Frying</p><p>ABSTRACT</p><p> </p><p>Frying was a process which affected the quality of oil due to hydrolysis, oxidation and thermal reactions. The aim of the research was to study the quality pattern of coconut oil and palm oil quality during frying. The oils were utilized to fry french fries at 170°C for 15 minutes and then used in frying process for 3 times. Samples of oil were taken at the end of each frying period and analyzed for its moisture, free fatty acid, peroxide and TBA (tiobarbituric acid) values. The results showed that, coconut oil and palm oil having similary moisture content before and during frying. Otherwise free fatty acid, peroxide and TBA values at coconut oil lower then palm oil. During 1 and 2 times of frying period these two oils showed fluctuation in free fatty acid, peroxide and TBA values. During 3 times of frying, coconut oil contained free fatty acid, peroxide and TBA value lower than palm oi. Thus, we consider that coconut oil was more stable to oxidation compared to palm oil during frying</p>

scholarly journals Effect of Vacuum Frying Conditions on Quality of French Fries and Frying Oil

2021 ◽  
Vol 68 (1) ◽  
pp. 25-36
Author(s):  
Esra Devseren ◽  
Dilara Okut ◽  
Mehmet Koç ◽  
Özgül Özdestan Ocak ◽  
Haluk Karataş ◽  
...  
Keyword(s):  
Oil Content ◽  
Oil Quality ◽  
Textural Properties ◽  
Frying Oil ◽  
French Fries ◽  
Frying Temperature ◽  
Vacuum Frying ◽  
Optimization Study ◽  
Frying Oil Quality

Vacuum frying conditions were investigated with respect to physical, chemical and sensorial properties of French fries and frying oil, besides determining the effect of frying conditions in terms of frying temperature and time. In order to determine the optimum frying conditions of the French fries optimization study was carried out according to Central Composite Rotatable Design. The results were evaluated to determine optimum vacuum frying conditions targeting minimum oil content, 30–45 N in range of hardness, minimum acrylamide content and maximum overall preference. The optimum vacuum frying condition was selected as 124.39 °C of frying temperature and 8.36 min of frying time for French fries. The French fries obtained at optimum conditions for vacuum frying preserved the desired color, textural properties and flavor and it has low oil content and reduced acrylamide formation. In addition, the frying oil quality was preserved with vacuum frying.

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