scholarly journals Effect of Deep Frying on Fatty Acid Composition and Polymer Content in Sunflower and Soybean Oils

2021 ◽  
Vol 12 (11) ◽  
pp. 189-194
Author(s):  
M. S. Ghaly ◽  
H. El-khamissi
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Deep Frying ◽  
Polymer Content ◽  
Soybean Oils

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 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.

scholarly journals Novel Soybean Oils Differing in Fatty Acid Composition Alter Immune Functions of Moderately Hypercholesterolemic Older Adults

2012 ◽  
Vol 142 (12) ◽  
pp. 2182-2187 ◽  
Author(s):  
Sung Nim Han ◽  
Alice H. Lichtenstein ◽  
Lynne M. Ausman ◽  
Simin Nikbin Meydani
Keyword(s):  
Older Adults ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Immune Functions ◽  
Soybean Oils

scholarly journals Cholesterol Content, Fatty Acid Composition and Sensory Analysis of Deep Fried and Roasted Abon Ikan (Fish Floss/Shredded Fish Flesh)

2020 ◽  
Vol 147 ◽  
pp. 03009
Author(s):  
A Suhaeli Fahmi ◽  
Lukita Purnamayati
Keyword(s):  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Sensory Analysis ◽  
Cholesterol Content ◽  
Deep Frying ◽  
Oleic Acid Content

Abon ikan (fish floss/shredded fish) commonly processed by deep frying in cooking oil after fish meat were steamed and mixed with condiments. Deep frying technique used in abon ikan processing caused high rancidity risk of abon ikan during storage. In this research, deep frying and roasting method were compared. Fresh catfish (Clarias gariepinus) were used as raw material, after steamed and mixed with condiments, then mixed dough were processed with the treatments (roasted on pan or deep fried with frying oil). Cholesterol content was tested by Bohac test. Fatty acid composition was analyzed with Gas Chromatography. Roasted abon ikan contained moisture, fat and protein about 9.94%, 22.39% and 29.66% respectively while fried abon ikan contained about 4.98%, 23.19% and 27.50% respectively. Roasted abon ikan contained cholesterol about 0.28 mg/g and fried abon ikan contained about 0.74 mg/g. Fatty acid profile analysis show that in both samples unsaturated fatty acid were dominated by oleic acid and linoleic acid while saturated fatty acid were dominated by palmitic acid. Roasted abon ikan were lower in palmitic acid and oleic acid content but higher in palmitoleic acid and linoleic acid. Sensory analysis showed that roasted abon ikan gave better texture, flavor and odor while deep fried abon ikan was better in appearance.

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