Changes produced in oils during vacuum and traditional frying of potato chips

Crosa, María José; Skerl, Verónica; Cadenazzi, Mónica; Olazábal, L Juan; Silva, Roberto Carlos Lyra da; Suburú, Gabriela; Torres, Marina

doi:10.1016/j.foodchem.2013.08.132

Cited by 51 publications

(51 citation statements)

References 24 publications

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“…Also, some studies were performed using innovative approaches in the traditional frying methods. Crosa et al, (2014) and Nazarbakhsh et al, (2014) observed that the use of vacuum or some gases during the frying process reduced the rate of oil degradation compared to the traditional frying method.…”

Section: Introductionmentioning

confidence: 99%

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

Aydinkaptan

Mazı

2017

Grasas y Aceites

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SUMMARY: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 (K 270 ), 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. KEYWORDS: Deep-fat frying; Fatty acids profile; French fries; Microwave frying; Physicochemical propertiesRESUMEN: Seguimiento de las características fisicoquímicas de aceite de girasol y patatas durante frituras repetidas mediante microondas y freidora. Se estudia los efectos de frituras repetidas mediante microondas a diferentes niveles de potencia (360W, 600W, 900W) y frituras en freidora sobre la estabilidad del aceite de girasol y la calidad de las patatas fritas. El ciclo de fritura intermitente se repitió 15 veces al día durante cinco días consecutivos. Se determinó el perfil de ácidos grasos y las propiedades fisicoquímicas incluyendo ácidos grasos libre (FFA), coeficiente de extinción (K270), compuestos polares totales (TPC), color, viscosidad, e índice de refracción del aceite. Al final del período de fritura, se detectaron los valores más altos de viscosidad (76,29 cp) e índice de refracción (1,4738) en la fritura con microondas a 900 W de potencia. El nivel de TPC excedió el 25% después del tercer día en microondas en todos los niveles de potencia. Los valores de FFA en microondas aumentó progresivamente de 0,157% a 0,320-0,379% al quinto día. La pérdida de ácidos grasos poliinsaturados fue 37-53% en el caso de microondas. La calidad del aceite durante la fritura con microondas no tuvo un impacto significativo sobre la absorción de aceite y el cambio total de color de las patatas. La fritura mediante microondas, incluso a niveles más altos, proporcionó menor contenido de aceite (8.60-12.32% wb)...

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Section: Introductionmentioning

confidence: 99%

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

Aydinkaptan

Mazı

2017

Grasas y Aceites

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“…However, oil is subject to high heat, oxygen (from either air or food) and moisture (from food) for extended periods of time, resulting in a complex series of reactions involving oxidation, hydrolysis, isomerization and polymerization (Zhang et al, 2012). These reactions give rise to deterioration of oil composition (Brühl, 2014), and subsequent generation of a wide variety of volatile and nonvolatile compounds (Choe & Min, 2007), which ultimately alter the sensorial, nutritional and functional properties of the oil (Zhang et al, 2012;Aladedunye & Przybylski, 2013;Crosa et al, 2014). Since food absorbs a remarkable amount of oil during frying, making oil an ingredient of the final product (Al-Khusaibi et al, 2012), oil degradation has adverse effects not only on properties of fried foods, such as sensory attributes, nutrition and shelf-life (Dobarganes et al, 2000;Pawar et al, 2013;Aladedunye, 2015), but also on food safety, thereby affecting human health (Stier, 2013;Urbančič et al, 2014;Wang et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop

Gao

Song

et al. 2016

Food Sci. Technol

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The effects of oil-water mixed frying (DWF) and pure-oil frying (PDF) on changes in quality characteristics of soybean oil and chicken chop during six days of frying were comparatively investigated. The results showed that the changes in specific extinction coefficients, p-anisidine value, carbonyl value, viscosity and color of soybean oil were more pronounced in the case of PDF, indicating that oil oxidative and polymeric degradation was retarded by DWF. Concerning fat content of chicken chop, lower (p<0.05) values were observed in the last three days in the case of DWF than PDF. Meanwhile, DWF led to lower acrylamide formation in chops during the six days. Sensory evaluation showed that DWF provided chops with five attributes similar to those of chops fried by PDF on the first day. As frying days increased, the decreases in scores for color, odor, flavor and overall acceptability were less in the case of DWF. In conclusion, DWF could be a worthwhile alternative for retarding oil deterioration and producing healthier and higher quality fried meat products.

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“…Its unique contribution to sensory characteristics, together with a relatively low cost of operation, have made fried foods the staple of the fast-food industry (Dana & Saguy, 2006;. However, the market trend toward the consumption of healthier foods has forced the frying industry to develop alternative technologies as well as make continuous and significant improvements to traditional frying, while maintaining characteristic flavor and texture (Crosa et al, 2014) and color (Fan, Zhang, Xiao, Sun, & Tao, 2005).…”

Section: Introductionmentioning

confidence: 99%

“…Their physical and chemical properties influence the degree of oxidation and the hydrolysis reactions that occur during the process (Crosa et al, 2014;Dana & Saguy, 2006;Warner & Moser, 2009). Their stability depends on the composition of fatty acids and natural antioxidants, as well as frying temperature and other processing and product parameters such as air, food composition, turnover time and others (Warner & Moser, 2009).…”

Section: Introductionmentioning

confidence: 99%

“…The effectiveness of natural (e.g., tocopherols or other phenolic compounds) and synthetic [e.g., tertiary butyl hydroquinone (TBHQ), butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT)] antioxidants during the frying process has been intensively studied (Aladedunye et al, 2012;Marmesat, Morales, Velasco, & Dobarganes, 2010). TBHQ is considered to be more effective than BHA or BHT in controlling oxidation reactions during frying (e.g., Crosa et al, 2014). Natural antioxidants have also been shown to be effective for protecting oil from deterioration, but they are rapidly degraded at conventional frying temperatures (170e190 C) and under other processing conditions (Marmesat et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Continuous injection of water and antioxidants possible roles on oil quality during frying

Peri

Saguy

2015

LWT - Food Science and Technology

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Changes produced in oils during vacuum and traditional frying of potato chips

Cited by 51 publications

References 24 publications

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

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

Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop

Continuous injection of water and antioxidants possible roles on oil quality during frying

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