The influence of consecutive use of different oil types and frying oil in French fries on the acrylamide level

2021 ◽  
Vol 104 ◽  
pp. 104177
Author(s):  
Burhan Başaran ◽  
Hulya Turk
Keyword(s):  
Frying Oil ◽  
French Fries

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

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 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.

Frying Oil Temperature: Impact on Physical and Structural Properties of French Fries During the Par and Finish Frying Processes

2016 ◽  
Vol 9 (12) ◽  
pp. 2080-2091 ◽  
Author(s):  
Trent M. Millin ◽  
Ilce G Medina-Meza ◽  
Brandon C. Walters ◽  
Kerry C. Huber ◽  
Barbara A. Rasco ◽  
...  
Keyword(s):  
Structural Properties ◽  
Frying Oil ◽  
French Fries ◽  
Temperature Impact

scholarly journals 3-Chloropropane-1,2-diol Fatty Acid Esters in Potato Products

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S421-S424 ◽  
Author(s):  
Z. Zelinková ◽  
M. Doležal ◽  
J. Velíšek
Keyword(s):  
Fatty Acid ◽  
Palm Oil ◽  
Processing Technique ◽  
Potato Chips ◽  
Frying Oil ◽  
French Fries ◽  
Fatty Acid Esters ◽  
Mcpd Esters ◽  
Potato Products ◽  
Acid Esters

The occurrence of 3-chloropropane-1,2-diol fatty acid esters (bound 3-MCPD) in French fries and potato chips is reported. These products belong to the group of foodstuffs with high amount of 3-MCPD esters. Bound 3-MCPD was determined in all analysed samples in following concentrations: pre-frying French fries 27–64 μg/kg, French fries (final product) 100–258 μg/kg and potato chips 229–1008 μg/kg. Palm oil used for frying potato chips was analysed as well and the bound 3-MCPD levels ranged from 654 to 1920 μg/kg. 3-MCPD esters are formed in these products as a consequence of the processing technique. Especially frying oil represents the main source of these contaminants in frying potato products.

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