Simulation of the properties of a frying composition based on ostrich oil and СО2-marjoram extract

The article reveals the optimization of a fat frying composition formulation based on ostrich oil and natural stabilizing additive using mathematical modeling of its component composition and analysis of the qualitative characteristics of the product. The object of the research was experimental versions of the frying composition obtained according to the developed recipes, which included liquid and solid fraction of ostrich oil in the following ratio, wt. %: 30,0–70,0 – the liquid one, 30,0–70,0 the solid one and 0,01–0,20 CO2 -marjoram extract. The selection and ratio of the components of the frying fat recipe was carried out using the mathematical modeling methods based on the Scheffe-simplex lattice design. A comparative analysis of the consumer properties of the fat frying composition was carried out using E.K. Harrington’s desirability function. It was shown that the best technological and qualitative characteristics of the properties of the fat frying composition were established at a ratio of 0,5 percent of liquid or 0,5 solid fractions of the frying composition mass with the addition of at least 0,1 wt. % CO2 -extract of marjoram. Positive results were also noted in samples with a minimum solid fat content of 30,0 wt. %, but with a significant amount of a stabilizing additive – 0,15 wt. %. The inhibiting effect of the introduced natural additive, which slowed down oxidative processes in the process of frying the product, were proven. It was determined that only experimental versions of deep-frying fat in the established optimum of the quantitative ratio of fractions and CO2 - extract had the highest desirability scores of 0,723 and 0,792, confirming the high level of product quality. In addition, the proposed combination of ingredients provided an increase in the time of use of the deep-frying composition, due to the increased resistance to oxidation.

Aktivitas Antioksidan Likopen Buah Tomat (Solanum lycopersicum L.) Terblending dalam Minyak Padat Ikan Lele (Clarias sp)

Research on the antioxidant lycopene of tomato fruit (Solanum lycopersicum L.) blended in frying fat from catfish (Clarias sp) oil has been done. The purpose of this research is to determine the antioxidant activity of tomato lycopene before and after being grounded into frying fat and determine the quality of frying fat after being grounded with tomato lycopene. The antioxidant activity of tomato lycopene is determined by the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. Analysis of frying fat quality includes determination of pH, determination of FFA (free fatty acid) levels, determination of total fat content, measurement of water content, peroxide number and organoleptic observation. Antioxidant activity of tomato lycopen was very high, namely with inhibition value of 89.79%; 90.34%; 91.49% and 92.10%. Frying fat analysis showed high antioxidant activity of lycopene tomatoes with 50.67% inhibition; 51.63%; 51.39% and 51.23%. The results of the analysis of the quality of frying fat are nearly same with SNI quality standards, except for peroxide numbers. Keywords: tomato, lycopene, antioxidants, frying fat, catfish, DPPH

Investigation of lamb fat quality attributes during deodorization

Edible lamb fat is an illustrious frying fat due to its good flavor and stability to oxidation. Fat deodorization is a vacuum–steam distillation process that is accomplished for removing the unwanted components such as free fatty acids and volatile compounds. The present work has studied the kinetics of lamb fat deodorization under different temperatures in a batch deodorization system. Variations of acid value (AV), peroxide value, p-Anisidine value, TOTOX value and total color difference were measured during the deodorization process. The Logarithmic, Wang and Singh, Hénon et al., and linear models were fitted with obtained data using nonlinear regression method. Results indicated that the Logarithmic and Henon et al. models gave the best fitness respectively with AV and p-Anisidine value, based on the statistical criteria of correlation coefficient (R2), reduced chi-square (χ2) and root mean square error (RMSE). Furthermore, the linear model was selected as the best model to describe the variations of TOTOX value and peroxide value during the deodorization process.

TECHNOLOGY OF CULINARY (FRYING) FATS

The increased popularity of deep-fried foods has put health and safety concerns on the agenda. Factors that affect the quality and safety of culinary (frying) fats include the fatty acid profile, as well as cooking modes and time, especially when renewal rates are low. The industry is currently facing a top-of-mind technology challenge: to reduce the “oil content” of fried foods by developing a frying fat that would meet up-to-date food production standards. In other words, there is a need for a frying fat, which should last as long as possible without oxidizing and changing colour. Furthermore, its uptake by foods, fried in it, must be 40–50 % less than that of conventional fats. To this end, the authors put forward an innovative technology for producing culinary (frying) fats through esterification of fatty acids with high molecular weight alcohols. The research work that has been carried out so far prove the possibility of producing specialty fats by such modification to the applicable regulatory requirements: the melting range is between 29.6 and 34.65 °С, the acid value is up to 0.4 mg КОН/g. The viscosity of modified fats is lower than that of oils, which is due to the fat structure, and this circumstance will have a positive effect on the fat content in a finished product. The researchers has identified a numerical relationship (expressed as a regression model) of the yield of the desired fraction of a modified fat versus the ratio of reagents, reaction time, and process temperature, as well as calculated rational process parameters. The aim of the research is to develop the technology of obtaining culinary (frying) fats by esterification of fatty acids with high molecular weight alcohols

Impact of UV-C Stimulation of Tubers, Immersion of Potato Sticks in Water and Frying Fat Type on the Content of Fat in Dry Mass of French Fries

The aim of the experiment was to determine the impact of UV-C stimulation of tubers, immersion of potato sticks in water, and a frying fat type on the content of fat in dry mass of French fries. Tests were carried out on Innovator tubers which is one of the most often used cultivator in production of French fries by the European and Polish companies. Radiation of potato tubers with ultraviolet in band C were performed with the use of the original stand for stimulation of biological material with electro-magnetic radiation. A statistical analysis of the obtained results of tests indicates that stimulation of tubers and a type of frying fat had a statistically significant impact on the fat content in dry mass of French fries.

Application of rapeseed oil for convective drying in deep-frying products

The article deals with the problem of drying rapeseeds with high initial humidity. A drying method is proposed that allows to intensify this process and provides greater safety of the quality indicators of the dried seeds. The article also presents a comparative analysis of the use of rapeseed and palm oil as a deep-frying fat in the manufacture of instant pasta, indicating the use of oil obtained from rapeseed.

Effect of frying fat substitution by vegetable oil and energy concentration on diets for productive performance of broilers

En la dieta de pollos de engorde se adicionan lípidos para mejorar su eficiencia productiva, generalmente grasa de fritura (GF), reciclada de restaurantes, por tener menor costo que el aceite vegetal (AV). El objetivo de este trabajo fue evaluar el efecto de la sustitución de GF por AV en dietas estándar (DEE) y dietas altas en energía (DAE) sobre el comportamiento productivo de pollos de engorde. Se alimentó durante 42 d a 200 pollos mixtos ROSS, de un día de edad y peso promedio de 37.2 g ± 0.89 g. El estudio se realizó en dos fases de 21 d: inicio y acabado. Se usó un diseño experimental al azar con arreglo factorial 2 x 2 con la fuente de lípidos (GF y AV), laconcentración de energía (DEE y DAE) y su interacción como efectos principales. La energía metabolizable en la fase de inicio fue 2 994 kcal/kg y 3 013 kcal/kg, y en la fase de acabado fue 3 081 kcal/kg y 3 111 kcal/kg en DEE y DAE, respectivamente. La fuente de lípidos no influyó (P > 0.05) sobre las variables de estudio. En la fase de inicio, los pollos alimentados con la DAE ganaron más peso y mostraron mejor conversión alimenticia (P < 0.05) que los pollos en la DEE, aunque el consumo de alimento fue similar (P > 0.05). En la fase de acabado, los pollos alimentados con la DAE ganaron más peso (P < 0.05) y consumieron más alimento (P < 0.05) que los pollos alimentados con la DEE. No se observó efecto de la concentración de energía sobre la conversión alimenticia (P > 0.05). Se concluyó que la fuente de lípidos no influyó en los parámetros productivos, pero el incremento en concentración energética mejoró significativamente el comportamiento productivo de los pollos de engorde. Archivo XML (SciELO)