scholarly journals The Effect of Different Frying Methods and the Addition of Potassium Aluminum Sulfate on Sensory Properties, Acrylamide, and Oil Content of Fried Bread (Youtiao)

2021 ◽  
Vol 11 (2) ◽  
pp. 549
Author(s):  
Yung-Shin Shyu ◽  
Jean-Yu Hwang ◽  
Shih-Ting Shen ◽  
Wen-Chieh Sung
Keyword(s):  
Oil Content ◽  
Aluminum Sulfate ◽  
Sensory Properties ◽  
Deep Frying ◽  
Vacuum Frying ◽  
Acrylamide Formation ◽  
Potassium Aluminum Sulfate ◽  
Future Work

This study aims to compare traditional, vacuum, and electrostatic frying methods on the mitigation of acrylamide formation, and oil content with and without potassium aluminum sulfate in youtiao. The results obtained showed that the addition of potassium aluminum sulfate decreased pH and 79.88% acrylamide content in youtiao with traditional frying. Electrostatic frying and vacuum frying methods do not reduce acrylamide content and oil content of youtiao when compared to the traditional deep-frying method in this research. The present study indicated that the pH of youtiao with vacuum frying method increased from 5.87 to 6.49 without potassium aluminum sulfate addition. Youtiao with potassium aluminum sulfate fried by traditional deep-frying had higher flavor and appearance score and lower oil content than the electrostatic frying method. The results of this research could be a consideration for alternative slow acting aluminum acidulants, reducing oil adsorbing frying methods in future work.

scholarly journals Effects of Frying Processes on the Nutritional and Sensory Characteristics of Different Mackerel Products

Processes ◽  
2021 ◽  
Vol 9 (9) ◽  
pp. 1645
Author(s):  
Bertoka Fajar Surya Perwira Negara ◽  
Gabriel Tirtawijaya ◽  
Woo-Hee Cho ◽  
Dicky Harwanto ◽  
Jae-Hak Sohn ◽  
...  
Keyword(s):  
Web Of Science ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Deep Frying ◽  
Vacuum Frying ◽  
Online Databases ◽  
Sensory Parameters ◽  
The Impact ◽  
Lower Oxidation ◽  
Acceptance Score

Studies have reported the impact of frying on the nutritional and sensory properties of mackerel. However, no study has reviewed this topic. This study reviewed the effects of different frying processes on the nutritional and sensory characteristics of mackerel, with and without batter, marinade, and spice. MEDLINE, Web of Science, PubMed, and ScienceDirect were used as online databases to find relevant articles. We found that the nutritional, physicochemical, and sensory properties of fried mackerel without treatment were influenced by frying methods. Deep frying affected the oxidation of lipids and degradation of proteins, while air frying increased the overall acceptance score. Frying can reduce perfluorinated compounds (PFCs), eliminate some toxins, lower the trypsin inhibitor (TI), and increase the sensory parameters of mackerel with batter, marinade, and spice treatment. The different ingredients of minced mackerel products preserved their nutritional and sensory parameters after frying. Interestingly, vacuum frying resulted in lower oxidation and maintenance of nutritional and sensory parameters of fried mackerel (with or without treatment) and minced mackerel products. Further research is needed to reveal the effectiveness of vacuum frying in maintaining the nutritional and sensory properties of fried and minced mackerel products.

Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep-fried potatoes

2009 ◽  
Vol 42 (1) ◽  
pp. 142-147 ◽  
Author(s):  
Monica Anese ◽  
Renzo Bortolomeazzi ◽  
Lara Manzocco ◽  
Marisa Manzano ◽  
Cristina Giusto ◽  
...  
Keyword(s):  
Sensory Properties ◽  
Acrylamide Formation ◽  
Fried Potatoes

scholarly journals Deep frying: the role of water from food being fried and acrylamide formation

2003 ◽  
Vol 10 (4) ◽  
pp. 297-303 ◽  
Author(s):  
Christian Gertz ◽  
S. Klostermann ◽  
S. Parkash Kochhar
Keyword(s):  
Deep Frying ◽  
Acrylamide Formation

Low oil content potato chips produced by infrared vacuum pre-drying and microwave-assisted vacuum frying

2017 ◽  
Vol 36 (3) ◽  
pp. 294-306 ◽  
Author(s):  
Ya Su ◽  
Min Zhang ◽  
Weiming Zhang ◽  
Chunquan Liu ◽  
Bhesh Bhandari
Keyword(s):  
Oil Content ◽  
Potato Chips ◽  
Microwave Assisted ◽  
Vacuum Frying

scholarly journals Efficacy of Potassium Aluminum Sulfate (KALSO4)2 and Povidone Iodine (C6H9I2NO) as Crede’s Prophylaxis against Ophthalmia Neonatorum

2018 ◽  
Vol 31 (1) ◽  
Author(s):  
Leonel C. Mendoza
Keyword(s):  
Aluminum Sulfate ◽  
Povidone Iodine ◽  
Home Delivery ◽  
Eye Drops ◽  
Ophthalmia Neonatorum ◽  
In Vitro Investigation ◽  
Potassium Aluminum Sulfate ◽  
Vitro Analysis ◽  
Neonatal Conjunctivitis

Neonatal conjunctivitis is a worldwide problem.  Although global incidence is not known, incidents of 1-24% have been reported from various regions of the world especially those practicing home delivery without standard prophylaxis.  This study was an in-vitro investigation on possible prophylaxis for ophthalmia neonatorum (ON) like potassium aluminum sulfate (KAlSO4)2 and povidone iodine (C6H9I2NO) in comparison to tetracycline. A five by three (5x3) factorial experiment in Completely Randomized Design (CRD) was used in this study.  Factor A was the five-test bacteria, namely Staphylococcus aureus, Escherichia coli, Klebsiella pneumoniae, Enterobacter spp. and Pseudomonas spp. while Factor B was the experimental variables or the substances to be tested such as alum, povidone iodine and tetracycline.  Aluminum was diluted and subjected to purity test prior to bacteria assay.  The zone of inhibition was measured using a caliper and results were recorded.  Based on the in-vitro analysis, aluminum showed a positive response to the five tested bacteria as it yielded a comparative mean results of growth inhibition.   Among the possible applications of the findings in the study could be the formulation of antiseptic eye drops with the use of alum or Povidone iodine to be used as prophylaxis to guard against neonatal conjunctivitis.

scholarly journals Kinetics of Moisture Loss and Oil Absorption of Pork Rinds during Deep-Fat, Microwave-Assisted and Vacuum Frying

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3025
Author(s):  
Hong-Ting Victor Lin ◽  
Der-Sheng Chan ◽  
Yu-Hsiang Huang ◽  
Wen-Chieh Sung
Keyword(s):  
Water Loss ◽  
Oil Content ◽  
Dry Weight ◽  
Fat Content ◽  
Moisture Loss ◽  
Order Kinetic ◽  
Oil Absorption ◽  
Deep Fat Frying ◽  
Microwave Assisted ◽  
Vacuum Frying

The fat content of fried pork rinds is high, and alternative frying helps reduce the oil content and maintain their texture and taste. Different frying methods such as microwave-assisted, traditional deep frying and vacuum frying on the breaking force, color, microstructure, water loss and oil absorption attributes of fried pork rinds were evaluated in this study. The fat content of microwave-assisted and vacuum-fried pork rinds was lower (24.2 g/100 g dry weight basis (db) and 17.1 g/100 g db, respectively) than that (35.6 g/100 g db) of traditional deep-fat frying. Non-uniform, holy and irregular surface microstructures were obtained by vacuum frying due to rapid mass transfer at low pressure. The first-order kinetic models of water loss and oil absorption of traditional and microwave-assisted frying of pork rinds were established. Microwave frying caused a faster moisture loss rate, shorter frying time and lower pork rind oil content, makes it an attractive substitute for traditional deep-fat frying.

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