Alterations of palm oil (Elaeis guineensis) in the continuous industrial par frying of breaded chicken snacks

Ferreira, Débora Rezende; Beléia, Adelaide Del Pino; Silva, Rui Sérgio dos Santos Ferreira da

doi:10.1590/s0101-20612014005000014

Cited by 6 publications

(5 citation statements)

References 9 publications

(14 reference statements)

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“…Content of pTAG (%) 20121998-2002Stier 2013;Ferreira et al 2014). The improvement probably took place primarily due to public enlightenment and awareness-raising, as also seen in the Czech Republic (Figure 2).…”

Section: Resultsmentioning

confidence: 78%

“…the fat or oil with a low content of oxidation and other reaction products of lipids) without the use of some control tests and regulation mechanisms (Dobarganes & Márquez-Ruíz 1998;Ferreira et al 2014). Under continuous deep-fat frying, the level of oxidation products (for example polar compounds) reaches a constant value typically below the limit value and, only exceptionally, the oil has to be replaced (Dobarganes & Márquez-Ruíz 1998).…”

Section: Resultsmentioning

confidence: 99%

“…The lower turnover rate of oil typical of the production of lower-fat products (e.g. frozen pre-fries) leads to a higher content of pTAG and other reaction products of lipids in the fat of these foods (Ferreira et al 2014). On that account, limits ensuring the timely replacement of frying bath (Stier 2013) and related supervisory and regulatory frameworks should be introduced also into the fried Number of samples with content of pTAG higher than 12% 0 9…”

Section: Resultsmentioning

confidence: 99%

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Content of polymerised triacylglycerols in fat of fried foods

Liliya¹,

Réblová²

2016

Czech J. Food Sci.

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Mekhanoshina L., Réblová Z. (2016): Content of polymerised triacylglycerols in fat of fried foods. Czech J. Food Sci., 34: 211-216.Polymerised triacylglycerols (TAG) were determined in the fat of 66 industrially produced fried foods (especially frozen pre-fried French fries, potato chips and other fried snacks) and 56 samples of French fries (and other forms of fried potatoes) prepared in restaurants, snack bars, and other catering establishments. All samples were purchased in the Czech Republic, especially in Prague, in the years 2012-2014. Polymerised TAG were determined by HP-SEC with refractive index detection, after the fat extraction with petroleum ether. While in none of the samples of industrially produced fried foods did the content of polymerised TAG in fat exceed the limit value of 12%, in French fries provided by different types of catering establishments this threshold was exceeded in 9 samples (i.e. approximately in 16% of the analysed samples).

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Section: Resultsmentioning

confidence: 78%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Content of polymerised triacylglycerols in fat of fried foods

Liliya¹,

Réblová²

2016

Czech J. Food Sci.

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“…Oil colour measurements were performed using handheld colorimeter of model CR300 (Minolta, Ramsey, NJ, USA). Oil sample was placed in a Petri dish and positioned directly to light path to measure colour parameter values according to CIELAB system: L *(lightness), a *(red‐green component) and b *(yellow‐blue component) (Ferreira et al ., ). Chroma ( C *) and hue angle ( h °) were calculated using eqns and , respectively.…”

Section: Methodsmentioning

confidence: 99%

Ultrasound‐assisted extraction kinetics, fatty acid profile, total phenolic content and antioxidant activity of green solvents' extracted passion fruit oil

Lee

Chong

2015

Int J of Food Sci Tech

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Summary The main objective of this current work was to evaluate the feasibility of green solvent's application on passion fruit oil extraction. In this study, the effects of green solvent on oil yield, fatty acid profile, oil physicochemical properties, total phenolic content and antioxidant activity associated with extracted oil were compared to those of conventional solvent, hexane application. Therefore, this study may provide supplementary information on previous studies that focused on oil recovery. Oilseeds' proximate composition and the influence of oilseeds‐to‐solvent (w/v) ratio on oil yield were investigated. The oilseeds contained high fibre, fat and protein. Oilseeds‐to‐solvent (w/v) ratio (1:8) provided the highest oil yield. Overall, acetone was suggested as a suitable hexane replacer due to its higher oil recovery, similar fatty acid profile and oil physicochemical properties with higher antioxidant activity. Ethanol‐extracted oil contained higher amounts of omega‐9 MUFA, which may indicate the influence of extraction solvent on final fatty acid composition and thus final oil application.

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“…Colour parameters (L, a, b) were measured with a colourimeter (Konica Minolta, Japan) according to Ferreira et al [15].…”

Section: Colourmentioning

confidence: 99%

Effects of Par-Frying and Calcium Propionate on the Quality of Frozen Curry Puff

Hussain¹,

Ishak²,

Rosle³

et al. 2019

IJET

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This study proves that the application of par-frying method and addition of calcium propionate able to prolong the shelf life and preserve the quality of frozen pastry curry puff during distribution and storage after exposure to fluctuating temperature. Par-fried curry puff added with 0.1% calcium propionate produce lower moisture content, oil uptake and weight loss than non-par fried puff. In addition, par fried curry puff was capable of preventing any visible black spots (after 4 weeks storage) which are related to the quality defect. No sensorial changes detected during sensory evaluation in terms of texture, appearance, taste and overall acceptability after addition of calcium propionate. There is a high possibility of frozen curry puff to be commercialized internationally without any deterioration.

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Alterations of palm oil (Elaeis guineensis) in the continuous industrial par frying of breaded chicken snacks

Cited by 6 publications

References 9 publications

Content of polymerised triacylglycerols in fat of fried foods

Content of polymerised triacylglycerols in fat of fried foods

Ultrasound‐assisted extraction kinetics, fatty acid profile, total phenolic content and antioxidant activity of green solvents' extracted passion fruit oil

Effects of Par-Frying and Calcium Propionate on the Quality of Frozen Curry Puff

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