scholarly journals Studies on the life span of frying oil Flavor score of frying oil and the taste of fried foods coated with flour

2010 ◽  
Vol 20 (4) ◽  
pp. 313-319
Author(s):  
Sachiyo Inoue ◽  
Yoshimi Hayashi ◽  
Tomoko Hara ◽  
Tamako Nishiike Wada ◽  
Chie Mizuno ◽  
...  
Keyword(s):  
Life Span ◽  
Flavor Score ◽  
Frying Oil ◽  
Fried Foods

scholarly journals Antioxidant Capacity of Tempura Deep-Fried Products Prepared Using Barley, Buckwheat, and Job’s Tears Flours

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1246
Author(s):  
Asuka Taniguchi ◽  
Nami Kyogoku ◽  
Hiroko Kimura ◽  
Tsubasa Kondo ◽  
Keiko Nagao ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Wheat Flour ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Acid Value ◽  
Frying Oil ◽  
Polyphenol Content ◽  
Oil Deterioration ◽  
Job’S Tears ◽  
Fried Foods

Tempura is a dish of battered and deep-fried foods, and wheat flour is typically used; however, barley, buckwheat, and Job’s tears have an antioxidant capacity. This study investigated whether replacing wheat flour with flours from these three crops in tempura affects the antioxidant capacity and deterioration of frying oil. Radical scavenging activity and polyphenol content of tempura were measured by chemiluminescence-based assay and the Folin–Denis method, respectively. The peroxide value, p-anisidin value, acid value, and polar compound of the oil used in frying were measured as indexes of oil deterioration post-frying due to oxidation. Although the frying oil of barley showed higher p-anisidin value than that of wheat, the oil samples’ deterioration level measured in this study was low. The antioxidant capacity and polyphenol content in the three flours samples were higher than those in wheat sample, with buckwheat producing the greatest values, followed by Job’s tears, and then barley. Thus, deep-fried products prepared using the three flours demonstrated superior antioxidant capacity owing to the abundance of antioxidant components. Therefore, tempura can be enjoyed in a healthier manner by using batter prepared using those flours, and substituting wheat flour with the three flours can increase the antioxidant capacity of deep-fried products.

scholarly journals Studies on the Life Span of Frying Oil

Oleoscience ◽  
2009 ◽  
Vol 9 (2) ◽  
pp. 51-59 ◽  
Author(s):  
Megumi MURAKAMI ◽  
Tomoko FUJIMURA-ITO ◽  
Tomoko HARA
Keyword(s):  
Life Span ◽  
Frying Oil

scholarly journals Absorption Rate of Frying Oil by Breaded Deep-fried Foods for Standardization in a Dietary Survey

2005 ◽  
Vol 63 (6) ◽  
pp. 339-345
Author(s):  
Keiko Nawata ◽  
Masao Takeshita ◽  
Hiromi Ishida
Keyword(s):  
Absorption Rate ◽  
Frying Oil ◽  
Dietary Survey ◽  
Fried Foods

scholarly journals Evaluation of Quality Parameters and Shelf Life of Thai Pork Scratching “Kaeb Moo”

2019 ◽  
Vol 2019 ◽  
pp. 1-9 ◽  
Author(s):  
Thanapon Kitpot ◽  
Sujinda Sriwattana ◽  
Sergio Angeli ◽  
Prodpran Thakeow
Keyword(s):  
Shelf Life ◽  
Quality Parameters ◽  
Northern Region ◽  
Frying Oil ◽  
National Regulation ◽  
Moisture Contents ◽  
Frying Process ◽  
Peroxide Values ◽  
Fried Foods ◽  
Rapid Hydrolysis

Fried foods are one of the most favorite products worldwide because of their typical flavor and crispness. In Thailand, one of the most popular traditional foods is “Kaeb Moo,” a fried pork rind product typical of the Northern Region and widely consumed across the whole country. In this research, we monitored the quality change of Kaeb Moo during storage for 1 month and predicted the consumers’ acceptance measuring texture, moisture contents, malondialdehyde (MDA) and hexanal contents, and peroxide values (PV) of frying oil, as this fried product undergoes a rapid hydrolysis and rancidity. The analyses were done on three types of Kaeb Moo: the first type was prepared in the lab using high-quality products, while the other two types were purchased from local markets in Thailand. It was found that rancidity variation during storage strongly depends on the frying process and product quality, as in 31 days the hexanal content only doubled (225%) in Kaeb Moo type 1, while reached 542% and 962%, in Kaeb Moo type 2 and type 3, respectively. The increase of rancidity was observed even if the peroxide values of frying oil were under the national regulation. At the end of shelf life, the properties of Kaeb Moo samples from predicting equations were as follows: 3.67–6.01% moisture contents, 0.396–0.503 µg/g MDA contents, 0.342–0.481 mg/kg hexanal contents, 50.01–60.08 kg·s linear distances (crispness), 36.01–48.83 mm rancid rating, and 43.72–45.38 mm crispness rating.

scholarly journals A Relationship between the Amount of Polar Compounds and the Sensory Scores of Fried Foods and Deep-frying Oil.

2004 ◽  
Vol 51 (1) ◽  
pp. 23-27 ◽  
Author(s):  
Tomoko Hara ◽  
Mami Ando ◽  
Tomoko Fujimura-Ito ◽  
Sachiyo Inoue ◽  
Kenichi Otsuka ◽  
...  
Keyword(s):  
Polar Compounds ◽  
Frying Oil ◽  
Deep Frying ◽  
Fried Foods

Metabolomics Reveals the Markers of Frying Vegetable Oil

2020 ◽  
Author(s):  
Zixiang Li ◽  
Yongzhi Sun ◽  
Feng Dong ◽  
Qingli Yu ◽  
Lina Fan ◽  
...  
Keyword(s):  
Adverse Effects ◽  
Vegetable Oil ◽  
Vegetable Oils ◽  
Frying Oil ◽  
Frying Oils ◽  
Used Frying Oil ◽  
Before And After ◽  
Metabolomics Study ◽  
Fried Foods ◽  
Unique Markers

<p>Fried foods have potential adverse effects on health. However, the compounds produced during the process of frying in different vegetable oils are unknown. A metabolomics study was first conducted to analyze the changes of compounds in 8 different vegetable oils before and after heating without any foods and reveal the potential markers of frying oil. And then these markers were validated in used frying oil. Our results of metabolomics indicated that both heating or frying significantly changed the compounds of vegetable oils. The 36 markers associated with heating from the 8 different oils were identified in used frying oils and were common markers of frying oil. Additionally, 22 markers detected in only one vegetable oil were the unique markers of frying oils. These markers can be used to distinguish used frying oil and have potential to reveal the associated physiological harm.<b></b></p>

Metabolomics Reveals the Markers of Frying Vegetable Oil

2020 ◽  
Author(s):  
Zixiang Li ◽  
Yongzhi Sun ◽  
Feng Dong ◽  
Qingli Yu ◽  
Lina Fan ◽  
...  
Keyword(s):  
Adverse Effects ◽  
Vegetable Oil ◽  
Vegetable Oils ◽  
Frying Oil ◽  
Frying Oils ◽  
Used Frying Oil ◽  
Before And After ◽  
Metabolomics Study ◽  
Fried Foods ◽  
Unique Markers

<p>Fried foods have potential adverse effects on health. However, the compounds produced during the process of frying in different vegetable oils are unknown. A metabolomics study was first conducted to analyze the changes of compounds in 8 different vegetable oils before and after heating without any foods and reveal the potential markers of frying oil. And then these markers were validated in used frying oil. Our results of metabolomics indicated that both heating or frying significantly changed the compounds of vegetable oils. The 36 markers associated with heating from the 8 different oils were identified in used frying oils and were common markers of frying oil. Additionally, 22 markers detected in only one vegetable oil were the unique markers of frying oils. These markers can be used to distinguish used frying oil and have potential to reveal the associated physiological harm.<b></b></p>

scholarly journals Is the Frying Oil in Deep-Fried Foods Safe?

2006 ◽  
Vol 55 (9) ◽  
pp. 449-456 ◽  
Author(s):  
Nagao TOTANI ◽  
Chikako OHNO ◽  
Ayako YAMAGUCHI
Keyword(s):  
Frying Oil ◽  
Fried Foods

scholarly journals Effect of Breading on the Fatty Acid Amount and Absorption of Frying Oil by Deep-fried Foods.

2002 ◽  
Vol 60 (1) ◽  
pp. 19-24
Author(s):  
Sumi Sugiyama ◽  
Eiko Kawamoto ◽  
Emi Hatakeyama
Keyword(s):  
Fatty Acid ◽  
Frying Oil ◽  
Acid Amount ◽  
Fried Foods ◽  
Fatty Acid Amount
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