Fractionated Edible Beef Tallow as a Deep-Fat Frying Medium for French Fries

1981 ◽  
Vol 46 (2) ◽  
pp. 452-456 ◽  
Author(s):  
CYNTHIA L. DeFOUW ◽  
MARY E. ZABIK ◽  
J. IAN GRAY
Keyword(s):  
Beef Tallow ◽  
French Fries ◽  
Deep Fat Frying ◽  
Frying Medium

Deep fat frying of frozen prefried french fries: influence of the amount of linolenic acid in the frying medium

1990 ◽  
Vol 38 (9) ◽  
pp. 1862-1867 ◽  
Author(s):  
Jean Louis Sebedio ◽  
Anne Bonpunt ◽  
Andre Grandgirard ◽  
Jacques Prevost
Keyword(s):  
Linolenic Acid ◽  
French Fries ◽  
Deep Fat Frying ◽  
Frying Medium

Comparison of the stability of palm olein and a palm olein/canola oil blend during deep-fat frying of chicken nuggets and French fries

2011 ◽  
Vol 46 (6) ◽  
pp. 1231-1237 ◽  
Author(s):  
Blanca Estela Enríquez-Fernández ◽  
Liliana Álvarez de la Cadena y Yañez ◽  
María Elena Sosa-Morales
Keyword(s):  
Canola Oil ◽  
Palm Olein ◽  
French Fries ◽  
Deep Fat Frying ◽  
Chicken Nuggets ◽  
The Stability ◽  
Oil Blend

The influence of frying medium degradation on fat uptake and texture of French fries

2005 ◽  
Vol 85 (7) ◽  
pp. 1113-1118 ◽  
Author(s):  
Agnieszka Kita ◽  
Gra?yna Lisi?ska ◽  
Ma?gorzata Powolny
Keyword(s):  
French Fries ◽  
Frying Medium ◽  
Fat Uptake

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).

Kinetics of crust color changes during deep-fat frying of impregnated french fries

2002 ◽  
Vol 54 (3) ◽  
pp. 249-255 ◽  
Author(s):  
Pedro C Moyano ◽  
Vanessa K Rı́oseco ◽  
Paola A González
Keyword(s):  
French Fries ◽  
Deep Fat Frying ◽  
Color Changes ◽  
Kinetics Of

Assessment of acoustic-mechanical measurements for texture of French fries: Comparison of deep-fat frying and air frying

2020 ◽  
Vol 131 ◽  
pp. 108947 ◽  
Author(s):  
Têko Gouyo ◽  
Christian Mestres ◽  
Isabelle Maraval ◽  
Bénédicte Fontez ◽  
Céline Hofleitner ◽  
...  
Keyword(s):  
French Fries ◽  
Deep Fat Frying ◽  
Mechanical Measurements

scholarly journals Effect of Fat-Soluble Anti-oxidants in Vegetable Oils on Acrylamide Concentrations During Deep-Fat Frying of French Fries

2018 ◽  
Vol 25 (5) ◽  
pp. 128-139 ◽  
Author(s):  
Siti Asiah Kamarudin ◽  
◽  
Selamat Jinap ◽  
Rashidah Sukor ◽  
Siew Pheng Foo ◽  
...  
Keyword(s):  
Vegetable Oils ◽  
French Fries ◽  
Deep Fat Frying
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