scholarly journals Effects of Continuous Deep-fat Frying on the Physicochemical Properties of Assorted Brands of Edible Cooking Oils Sold in Greater Metropolitan Kampala

2019 ◽  
pp. 1-13
Author(s):  
Timothy Omara ◽  
Erisa Kigenyi ◽  
Fortunate Laker ◽  
Monica Adokorach ◽  
George Otim ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Edible Oils ◽  
Industrial Area ◽  
Irish Potato ◽  
Human Consumption ◽  
Deep Frying ◽  
Deep Fat Frying ◽  
Total Oxidation ◽  
Frying Stability ◽  
Cooking Oils

Aims: To investigate the effects of continuous deep fat frying of white (Irish) potatoes on the physical and chemical attributes of ten brands of edible cooking oils: Fortune Butto, Roki, Tamu, Best Fry, Mukwano, Golden Fry (hard oils); Sunseed, Sunny, Sunvita and Sunlite (soft oils) sold in Kampala, Uganda. Place and Duration of the Study: Oil samples of approximate manufacturing dates were obtained from Mega Standard supermarket in Greater Metropolitan Kampala, Uganda. Oil samples were also obtained from local Irish potato fryers in Makindye division of Kampala during ten deep frying cycles. Irish potatoes was procured from Nakasero market, Kampala. Physicochemical analyses were performed at the Quality Control Laboratory of Mukwano Industries Limited, Kampala Industrial area, Kampala. The research was conducted between May 2018 to December 2018. Methodology: 400g of Irish potato slices (1cm × 1cm × 3cm) were submersed in 1500mL of oil maintained at 140°C for 6 minutes in an Electric Deep Fryer with a frying time of 10 minutes.The color value (CV) and the acidification of the oils as free fatty acid (FFA), peroxide value (POV), paraanisidine value (AnV), iodine adsorption value (IV) and total oxidation (TOTOX) value before and between ten successive frying cycles were determined using ISO and AOCS official methods.The maximum number of reuses of an oil was estimated from the frying round before its POV or AnV surpassed the maximum permissible statutory or Codex Alimentarius limit for edible oils. Results: For fresh oils, the statistical physicochemical parameter ranges were: CV (0.4R 3.4Y-7.7R 70Y), FFA (0.0430±0.30-0.1508±0.30), POV (0.5951±0.03-6.6134±0.23 meqO2/Kg),                AnV (0.90±0.01-4.30±0.19) and IV (57.62±0.17-128.35±0.02gI2/100g). By the 10th fry, the ranges were CV (3.0R 23Y-20.4R 70Y), FFA (0.2286±0.01-0.4817±0.01), POV (11.1138±0.01-15.7525±0.01meqO2/Kg), AnV (10.31±0.03-22.16±0.01) and IV (53.66±0.01-126.03±0.02gI2/100g). Considering oxidizability as TOTOX values, frying stability of the selected brands of cooking oils during the frying cycles followed the order: Roki > Fortune Butto > Sunvita > Sunny > Sunlite > Mukwano > Tamu > Best Fry >  Golden Fry > Sunseed. Conclusion: Reuse of the oils for continuous frying of Irish potatoes on the same day can be done only up to 7 times on average for hard oils and 6 times for soft oils with the oils still regarded as safe for human consumption. Hard oils should be preferred to soft oils for deep frying of Irish potato chips.Further research should elucidate the variation of physicochemical properties of other oil brands on the Ugandan market such as Nile, Fortune, Kimbo, Star Fry, Cow boy and Ufuta and should use other food samples such as fish, cassava, chicken, sweet plantain, dough, meat and edible grasshoppers.

scholarly journals Effects of Continuous Deep Fat Frying on the Physical and Chemical Properties of Assorted Brands of Edible Cooking Oils Sold in Metropolitan Kampala

2019 ◽  
Author(s):  
Timothy Omara ◽  
Erisa Kigenyi
Keyword(s):  
Edible Oils ◽  
Statistical Parameter ◽  
Chemical Properties ◽  
Quality Criterion ◽  
Classical Antiquity ◽  
Deep Frying ◽  
Deep Fat Frying ◽  
Repeated Use ◽  
Cooking Oils ◽  
Physical And Chemical

Deep fat frying is not novel, but a classical antiquity culinary technique preferred chiefly for its swiftness, amenity, conferment of a crisp texture, attractive sensorial and organoleptic qualities and thus delectableness of the fries. Regrettably, repeated use of oils for frying impacts the storage life and nutritional suitability of fries. This concerted study investigated the effects of continuous deep frying on physicochemical properties of ten brands of edible cooking oils: Fortune Butto, Roki, Tamu, Best Fry, Golden Fry, Mukwano, Sunny, Sunvita, Sunlite and Sunseed used in Kampala, Uganda. The color value (CV) and the acidification of the oils as free fatty acid (FFA), peroxide value (POV), paraanisidine value (AnV) and iodine adsorption value (IV) before and between ten successive deep-frying using potato chips were determined. The possible reuse of the oils was estimated from the frying round when a quality criterion surpassed the specifications for edible oils. For fresh oils, the mean statistical parameter readings were: CV (0.4R 3.4Y-7.7R 70Y), % FFA (0.0430-0.1508), POV (0.5951-6.6134 meqO2/Kg), AnV (0.90-4.30) and IV (57.62-128.35gI2/100g). By the tenth fry, the values were respectively 3.0R 23Y-20.4R 70Y, 0.2286-0.4817, 11.1138-15.7525 meqO2/Kg, 10.31-22.16 and 53.66-126.03 gI2/100g. Reuse of the oils for continuous frying of potatoes on the same day can be done only up to 7 times on average for hard oils and 6 times for soft oils.

scholarly journals Loss of vitamin A in fortified edible oils and ghee during cooking in asian traditional style

2012 ◽  
Vol 47 (2) ◽  
pp. 243-248 ◽  
Author(s):  
Hifza Akhtar ◽  
Lubna Tahir ◽  
Shahid Mahmud ◽  
Shahnaz Hamid
Keyword(s):  
Vitamin A ◽  
Night Blindness ◽  
Edible Oils ◽  
Normal Growth ◽  
The Body ◽  
Regulatory Function ◽  
Deep Fat Frying ◽  
Cooking Oil ◽  
Balanced Diet ◽  
Cooking Oils

Vitamin 'A' is essential for normal growth and its deficiency causes night blindness, affects the regulatory function of skin and reduces the    general resistance of organism to infection. This deficiency does not occur by using balanced diet or by fortification of staple food with appropriate amount of Vitamin 'A'. In Pakistan vitamin 'A' fortification is done in vegetable ghee/cooking oil. It is generally assumed that  fortified amount of vitamin 'A' is fully destroyed when the food is cooked at high temperature. The present study was focused to examine the effect of Pakistani traditional cooking style on the degree of destruction of vitamin 'A' mandatory fortified in the vegetable ghee/ cooking oils. The study indicates that there are some losses of Vitamin A of the fortified oils during cooking. However in case of deep fat frying destruction of added vitamin 'A' is more pronounced. The loss of vitamin 'A' was less than 50%,  when the food was cooked in Pakistani style in case of all the cooking oils/ vegetable ghee. In prolonged frying conditions substantial amount of vitamin 'A' (45%) remains in the oil. Any how, this retention of vitamin 'A' is sufficient to meet the body requirements when oils/ghee was fortified according to the prescribed Pakistan Pure Food Rules 1965 i.e. 33,000 IU per Kg.   DOI: http://dx.doi.org/10.3329/bjsir.v47i2.11461   Bangladesh J. Sci. Ind. Res. 47(2), 243-248, 2012  

scholarly journals Effects of Continuous Deep Fat Frying on the Physical and Chemical Properties of Assorted Brands of Edible Cooking Oils Sold in Metropolitan Kampala

2019 ◽  
Author(s):  
Timothy Omara ◽  
Erisa Kigenyi
Keyword(s):  
Statistical Parameter ◽  
Chemical Properties ◽  
Quality Criterion ◽  
Potato Chips ◽  
Classical Antiquity ◽  
Deep Frying ◽  
Deep Fat Frying ◽  
Parameter Ranges ◽  
Cooking Oils ◽  
Physical And Chemical

Deep fat frying is not novel, but a classical antiquity culinary technique preferred chiefly for its swiftness, amenity, conferment of a crisp texture, attractive sensorial and organoleptic qualities and thus delectableness of the fries. Regrettably, repeated use of oils for deep frying impacts the storage life and nutritional suitability of fries. This concerted study investigated the effects of continuous deep fat frying on the physicochemical properties of ten brands of edible cooking oils: Fortune Butto, Roki, Tamu, Best Fry, Golden Fry, Mukwano, Sunny, Sunvita, Sunlite and Sunseed used in deep frying of potato chips in Kampala, Uganda. Three oil samples from local Irish chip fryers were also collected. The color value (CV) and the acidification of the oils as free fatty acid (FFA), peroxide value (POV), paraanisidine value (AnV) and iodine adsorption value (IV) before and between ten successive deep-fryings using potato chips were determined. The possible reuse of the oils was estimated from the frying round when a quality criterion surpassed national or CODEX specifications for the respective edible cooking oils. For fresh oils, the statistical parameter ranges were: CV (0.4R 3.4Y-7.7R 70Y), % FFA (0.0430-0.1508), POV (0.5951-6.6134 meqO2/Kg), AnV (0.90-4.30) and IV (57.62-128.35gI2/100g). By the tenth fry, the values were respectively 3.0R 23Y-20.4R 70Y, 0.2286-0.4817, 11.1138-15.7525 meqO2/Kg, 10.31-22.16 and 53.66-126.03 gI2/100g. Reuse of the oils for continuous frying of potatoes on the same day can be done only up to 7 times on average for hard oils and 6 times for soft oils.

scholarly journals Evaluation of Oxidative Stability of Vegetable Oils during Deep Frying

2016 ◽  
Vol 2 (2) ◽  
Author(s):  
Omar M Almrhag , Frage L Abookleesh
Keyword(s):  
Palm Olein ◽  
Corn Oil ◽  
Edible Oils ◽  
Oxidative Degradation ◽  
Deep Frying ◽  
Deep Fat Frying ◽  
Fatty Acids Profile ◽  
Oil Deterioration ◽  
Rate Of Increase ◽  
Different Types

The oxidative degradation of the used oils were evaluated by monitoring total polar compound (TPC), Iodine value (IV), Peroxide value (Pv), specific extinction E1% at 233nm and 269nm, and changes in the fatty acids profile. Three different types of edible oils, namely, corn oil, soybean, and palm olien, were used in deep fat frying at 180 oC ± 5oC for 5 h/d for three consecutive days. The result of this study indicates that palm olein showed significantly (P<0.05) lower in all measured parameters than the other oils used. For PV, the rate of increase was not constant as frying progressed. The extent of oil deterioration was best reflected in the changes in percent TPC, IV, E1%cm at 233nm.

scholarly journals Biologically Active Compounds in Mustard Seeds: A Toxicological Perspective

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2089
Author(s):  
Julika Lietzow
Keyword(s):  
Edible Oils ◽  
Biologically Active ◽  
Human Consumption ◽  
Active Components ◽  
Potential Health ◽  
Yellow Mustard ◽  
Beverage Industry ◽  
Wide Range ◽  
Food And Beverage ◽  
Mustard Seeds

Mustard plants have been widely cultivated and used as spice, medicine and as source of edible oils. Currently, the use of the seeds of the mustard species Sinapis alba (white mustard or yellow mustard), Brassica juncea (brown mustard) and Brassica nigra (black mustard) in the food and beverage industry is immensely growing due to their nutritional and functional properties. The seeds serve as a source for a wide range of biologically active components including isothiocyanates that are responsible for the specific flavor of mustard, and tend to reveal conflicting results regarding possible health effects. Other potentially undesirable or toxic compounds, such as bisphenol F, erucic acid or allergens, may also occur in the seeds and in mustard products intended for human consumption. The aim of this article is to provide comprehensive information about potentially harmful compounds in mustard seeds and to evaluate potential health risks as an increasing use of mustard seeds is expected in the upcoming years.

Quality assessment of mustard oil in deep fat frying

2016 ◽  
Author(s):  
Prakash Kumar Nayak ◽  
Uma Dash ◽  
Kalpana Rayaguru
Keyword(s):  
Fast Food ◽  
Food System ◽  
Chemical Properties ◽  
Mustard Oil ◽  
Human Consumption ◽  
Total Oxidation ◽  
North East India ◽  
North East ◽  
Hunter Colour ◽  
Totox Value

Now a days fried foods are very common everywhere around the world and it can be observed by the increasing number of fast food restaurants in the last few decades. Deep frying of foods at high temperature enhances the sensorial properties which include the unique fried flavor, golden brown colour and crispy texture. At the same time, so many chemical reactions like oxidation, polymerization, hydrolysis, etc., take place in the food system, which ultimately alters the physical and chemical properties of fat. Mustard oil is a vegetable oil which is widely being used in India for cooking purpose. The parameters like free fatty acid (FFA), peroxide value (PV), p-anisidine value (p-AV), total oxidation (TOTOX value), iodine value (IV) and colour are studied in this experiment. The heating oil parameter has been taken in such a way, considering the frying practices done in the restaurants of North-East India. The oil sample was taken after every 5 hours of heating mustard oil in deep fat fryer. The 30 hours of heating (5h/day) degrades mustard oil to such an extent that it becomes unadvisable for human consumption. The study showed that there is ample change in the chemical composition and the hunter colour showed that the oil has lost its luster and has become dark red.

Influence of Deep Frying on the Unsaponifiable Fraction of Vegetable Edible Oils Enriched with Natural Antioxidants

2011 ◽  
Vol 59 (13) ◽  
pp. 7194-7202 ◽  
Author(s):  
Mara I. Orozco ◽  
Feliciano Priego-Capote ◽  
María D. Luque de Castro
Keyword(s):  
Edible Oils ◽  
Natural Antioxidants ◽  
Deep Frying ◽  
Unsaponifiable Fraction
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