scholarly journals Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying

2017 ◽  
Vol 68 (3) ◽  
pp. 202 ◽  
Author(s):  
E. Aydınkaptan ◽  
I. Barutçu Mazı
Keyword(s):  
Refractive Index ◽  
Fatty Acid ◽  
Sunflower Oil ◽  
Power Level ◽  
Oil Quality ◽  
French Fries ◽  
Deep Frying ◽  
Oil Absorption ◽  
Deep Fat Frying ◽  
Microwave Frying

This study investigates the effects of repeated microwave frying at different power levels (360W, 600W, 900W) and deep-fat frying on sunflower oil and French fries. The intermittent batch frying cycle was repeated 15 times a day during five consecutive days. The fatty acid profile and physicochemical properties including free fatty acid (FFA), extinction coefficient (K270), total polar compound (TPC), color, viscosity, refractive index of the sunflower oil were determined each day. At the end of the frying period, the highest values of viscosity (76.29cp) and refractive index (1.4738) were detected in microwave frying at 900W power level. TPC level exceeded 25% after the third day of microwave frying at all power levels. The FFA values during microwave frying increased progressively from 0.157% to 0.320- 0.379% on the fifth day. The loss of polyunsaturated fatty acids was 37-53% more in the case of microwave frying. The oil quality during microwave frying did not have a significant impact on the oil absorption and total color change of the French fries. Microwave frying, even at higher levels, provided lower oil (8.60-12.32%wb) and moisture contents (35.47-41.24%) compared to deep frying. Microwave frying caused longer processing time and significantly higher levels of degradation of the sunflower oil at all power levels compared to deep frying. However, microwave frying has the advantage of reducing oil absorption. The oil content of French fries was lowered by 20-33% (wb) at the highest power level.

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 Effect of Cooking Techniques on the in vitro Protein Digestibility, Fatty Acid Profile, and Oxidative Status of Mealworms (Tenebrio molitor)

2021 ◽  
Vol 8 ◽  
Author(s):  
Simone Mancini ◽  
Simona Mattioli ◽  
Simone Paolucci ◽  
Filippo Fratini ◽  
Alessandro Dal Bosco ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Lipid Oxidation ◽  
Sunflower Oil ◽  
Proximate Composition ◽  
Nutritional Value ◽  
Protein Digestibility ◽  
Oxidative Status ◽  
Deep Frying ◽  
Mealworm Larvae

Tenebrio molitor (T. molitor) (mealworm) larvae are one of the most promising insects for feed–food purposes. Mealworms are rich in several macro and micro nutritional elements and can be practically reared on side stream substrates. In this study, the effects of seven different cooking techniques were tested on the nutritional value of mealworms focusing the attention on protein digestibility, fatty acid (FA) profile, and oxidative status. Uncooked larvae (UC) were used as control and compared to two combinations of temperature/time in oven cooking (70°C for 30 min, OC70-30, 150°C for 10 min, OC150-10), two methods of frying (mealworms fried in sunflower oil as deep fry, DF, or pan fry, PF), microwaving (MW), boiling (in plastic bag under vacuum, BO), and steaming (ST). Proximate composition, in vitro digestibility (gastric and duodenal), FA profile, and oxidative status (tocopherol and tocotrienol, carbonyl, and lipid oxidation) were then tested. Cooking technique affected all the tested parameters. As expected, cooking affected proximate composition in relation to the method applied (dry matter increased after oven cooking and frying; lipids increased by frying). In vitro digestion revealed the highest value for the OC70-30 method, followed by UC and ST. Deep frying revealed the worst digestibility percentage. FA profile was deeply affected by the cooking technique, with general decrease in SFA and MUFA. The highest modifications in FA profile were revealed in ST larvae with an increased percentage of linoleic acid linked to the lowering of SFA and MUFA contents. Furthermore, deep frying larvae in sunflower oil increased the relative abundance of PUFAs. Tocols values were higher in DF and MW groups than PF (about 6-fold more) and all other groups (7-fold more). Carbonyls increased with oven cooking (OC150-10 and OC70-30), whereas the values were lower with frying and similar to ST and UC. Lipid oxidation was highest as well in OC150-10 but similar to frying methods (DF and PF). Based on the obtained results, it can be concluded that mealworm larvae surely meet human nutritional requirements, but the cooking method must be carefully chosen to maintain a high nutritional value.

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).

scholarly journals Comparison of conventional frying and microwave frying of beef patty: effect on oil absorption, texture, physical and chemical properties

Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
pp. 399-405
Author(s):  
Noor Hidayati R. ◽  
Nurul Najihah I. ◽  
Norazatul Hanim M.R.
Keyword(s):  
Microwave Power ◽  
Corn Oil ◽  
Power Level ◽  
Quality Attributes ◽  
Moisture Loss ◽  
Oil Absorption ◽  
Beef Patties ◽  
Significant Difference ◽  
Microwave Frying ◽  
Cooking Yield

A comparative study was performed to evaluate the effect of conventional and microwave frying on the quality attributes (moisture, fat, textural properties, colour, and cooking yield) of the beef patty. Experiments were conducted by cooking the beef patties using conventional and microwave frying in two different types of oil (palm oil and corn oil). Two microwave power levels were used (50% and 70%). Microwave frying beef patty showed a significant difference in terms of moisture content, hardness, lightness (L*) and also cooking yield compared to conventional frying. The oil absorption can be reduced when the beef patty was cooked using a microwave. Beef patty fried with the highest microwave power level (70%) by using corn oil has the least oil absorption (18.44±1.04%). The theory of higher moisture loss higher oil uptake does not correspond in this experiment since low-fat content were observed as the moisture decreased for all the beef patties fried using a microwave. Analysis of the hardness of beef patty showed that microwave frying beef patty (corn oil) at a power level of 50% (MF 50%) has the hardest texture (35.48±2.10 kg). Microwave frying beef patty has a lower cooking yield (56.05±2.23 to 71.30±0.89%) compared to conventional frying (86.12±0.45 to 88.60±0.04%). It is also found that there was no significant effect of type of cooking oil on the quality attributes of fried beef patties while different frying techniques were observed to affect the quality of patty

scholarly journals FORMATION OF 3-MONOCHLORO-1,2-PROPANEDIOL FATTY ACID ESTERS DURING DEEP-FAT FRYING OF PRE-FRIED DEEP FROZEN FOOD WITH DIFFERENT SALT CONTENT

2020 ◽  
Vol 49 (2) ◽  
pp. 181-188
Author(s):  
E. Keppelné Bognár ◽  
K. Zay ◽  
L. Somogyi
Keyword(s):  
Fatty Acid ◽  
Oil Quality ◽  
Salt Content ◽  
Chicken Liver ◽  
Fatty Acid Esters ◽  
Deep Fat Frying ◽  
Quality Factors ◽  
Limit Of Quantification ◽  
High Oleic Sunflower Oil ◽  
Acid Esters

Changes of edible oil quality factors and formation of 3-monochloro-1,2-propanediol fatty acid esters (3-MCPD-FE) during deep-fat frying in four different experiments (control, salt, pork chop, and chicken liver) with high oleic sunflower oil were compared in this study. Based on the results of investigated oil quality parameters, which were free fatty acid (FFA), anisidine value (AV), UV extinction at 232 and 268 nm (E232 and E268, respectively), and total polar material (TPM), only a modest deterioration of the frying oil was observed. As we expected, the 3-MCPD-FE content in the control samples did not reach the limit of quantification (0.1 mg kg–1), while the table salt itself caused a slight increase. The results of pork chop and chicken liver experiments were not statistically different from each other, after the third frying circle 0.52 and 0.39 mg kg–1 3-MCPD-FE levels were reached, respectively. Based on these values, the human exposure estimation resulted in a low risk.

scholarly journals EFFECT OF REPEATED DEEP-FAT FRYING OF FRENCH FRIES IN SUNFLOWER AND PALM OILS ON THE ACRYLAMIDE CONTENT

2021 ◽  
Vol 10 (19) ◽  
pp. 354-361
Author(s):  
Adriana Laura Mihai ◽  
Mioara Negoiță ◽  
Gabriela-Andreea Horneț ◽  
Alina Cristina Adascălului
Keyword(s):  
Palm Oil ◽  
Sunflower Oil ◽  
Solid Phase ◽  
French Fries ◽  
Color Parameter ◽  
Deep Fat Frying ◽  
The Mean ◽  
The One ◽  
Oil Type ◽  
The Eu

The study aimed to investigate the influence of repeated frying processes of potatoes in a fryer on the acrylamide content of French fries. For deep-frying, potatoes of the Asinaria variety, sunflower and palm oils were used. For each oil type, five frying cycles at 170°C, for 6 min were performed and the acrylamide content of the final product was analyzed using the solid phase extraction (SPE) technique and the GC-MS/MS method. The acrylamide content increased in the case of sunflower oil in the first three frying cycles, while for palm oil it increased in the fourth frying cycles, then a decrease was recorded. The mean acrylamide content of French fries samples fried in sunflower oil (1477.07 μg/kg) was higher than the one of French fries fried in palm oil (1258.95 μg/kg). For all samples analyzed, the acrylamide content exceeded the benchmark level of 500 μg/kg settled by the EU 2017/2158. The acrylamide content of French fries was correlated with the color parameter L*.

scholarly journals Pengaruh Absorben terhadap Kualitas Fisik Minyak

2017 ◽  
Vol 1 (1) ◽  
pp. 1-6
Author(s):  
Tri Ariani
Keyword(s):  
Fatty Acids ◽  
Refractive Index ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Specific Gravity ◽  
Oil Quality ◽  
Aloe Vera ◽  
Edible Oil ◽  
Cooking Oil

This study aims to determine the effect of aloe vera juice (absorbent) on the quality of cooking oil. Both types of oil are used to fry up to five times the frying pan to fry the tempeh weighing 1000 grams at a temperature of 180C. Furthermore, the oil that has been used up to five times the frying recycled again, by clarifying it using aloe vera juice. To determine the quality of oil used parameters of viscosity, specific gravity, refractive index, and free fatty acids. From the results of the research, it is found that the longer the number of fryers resulted in decreased oil quality. This can be seen from the increase in the number of parameters measured ie the viscosity, density, free fatty acid and decrease in the number of refractive index parameters. After the purification using aloe vera juice, the quality of oil is getting better. It is characterized by the decrease of viscosity, density and free fatty acid. Keywords: Absorbent, Edible Oil      

Sign in / Sign up

Export Citation Format

Share Document