Today, fried foods are very famous 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 color and crispy texture. Chemical reactions like oxidation, polymerization, hydrolysis, etc., take place in the food system, which ultimately alters the physical and chemical properties of fat. Consequently, so many by-products such as free fatty acids, alcohols, cyclic compounds, dimers and polymers are produced. Therefore, it is necessary to understand the physical and chemical changes during deep fat frying to monitor the quality of fried foods. In this review, we constituted the previous studies on the changes in fats during frying and methods used to analyze the quality of fried oil, in order to explore the areas which require further research.
The effect of pasteurization and thermosonication on the quality of star fruit (Averrhoa carambola) juice was reported in the present study. Freshly extracted star fruit juice was pasteurized and thermosonicated to compare the effect on physiochemical properties, antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC), ascorbic acid levels, microbial populations, and sensorial properties. The results were compared with the raw star fruit juice. The treatments did not show any significant (p < .05) variations in pH, total soluble solids, and titratable acidity. A significant (p < .05) increase in antioxidant activity, TPC, TFC, ascorbic acid content, cloud index, and browning index of thermosonicated juices was observed. Pasteurization and thermosonication treatments also displayed significant effect in the reduction of microbial populations. Thus, findings in this study revealed that thermosonication may be a viable option for fruit juice industry, especially, for star fruit processing.
Practical applications
Ultrasound processing is an emerging nonthermal technique which can be utilized in the processing of liquid food products. In general, fruit juices are processed through thermal treatments to keep the safe microbial levels. However, thermal processing adversely affects the quality of food products. The present study demonstrated the application of thermosonication that effectively maintained the quality of star fruit juices. Furthermore, it can be added that, thermosonication may be employed as a suitable technique to improve the quality parameters of star fruit juice.
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