Effect of breading and battering ingredients on performance of frying oils*

Abstract

The effect of pre-formed lipid hydroperoxides, breading, and battering ingredients on pigment formation and thermo-oxidative degradation of oil during institutional frying was evaluated. The food ingredients were fried intermittently in canola oil heated for 8 h daily over 4 consecutive days at 185 AE 5°C. Color component formation, total polar components (TPC), and tocopherols were measured. Glycineenriched whey protein fried in 1% oxidized canola oil contributed most significantly to oil darkening with a rate ten times that of the control sample. Using whey protein as a base for battering caused the most significant color changes and thermo-oxidative deterioration. Glucose and glycine are two minor ingredients that also contribute to color formation in oil. Breading materials were prone to cause a more significant amount of oil deterioration when compared to battering ingredients most likely due to excess loose breading particles falling into the oil during frying.Practical applications: The present study evaluated the effect of some components of food coatings on the stability and pigment formation of the frying oil. The results suggest the need to optimize the protein component of coating materials and ensure that the amounts of loose particles on breaded products are adequately minimized. This information will assist institutional frying operators and other relevant industries in product development and food preparation with the view of optimizing performance of the frying oil.

Regeneration of Used Frying Palm Oil with Coffee Silverskin (CS), CS Ash (CSA) and Nanoparticles of CS (NCS)

“…The peroxide value of used frying palm oil without applying treatments was 26.9 meq/kg, which, is higher than the peroxide maximum 10 meq/kg for vegetable oil deterioration 27 . Oxidation after deep-fat frying process results in the formation of hydroperoxide molecules 4,5,8 . Several studies suggest the necessity to remove peroxides compounds from deteriorated fried oils 8 11 .…”

“…Colour darkening is a complicated process involving interaction with fatty acids, dimers, polymers and other minor compounds present in the oil 5 . Dark colour of used frying oil is an indication of oxidation, polymerization and formation of carbonyl compounds 4,10,11 .…”

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

“…This was precisely because food scraps in the oil-water mixed fryer, primarily loose particles of the breading materials, continuously sank to water without accumulating in the oil from the very beginning to the very end of frying. Whereas as for PDF, food scraps fell into the oil, accumulated at the bottom of the fryer and were fried continuously and repeatedly, which hastened the oxidative degradation of the oil (Rani et al, 2010;Lazarick et al, 2014).…”

“…As reflected in the larger slope of the linear equation, the rate of increase of viscosity in the case of PDF was considerably faster compared to DWF. Therefore, there was higher deteriorative effect of polymerization on the oil subjected to PDF, which was because in the conventional fryer, contamination from deposited and charred food scraps accelerated the oil degradation (Drthoefe, 1988;Lazarick et al, 2014).…”

“…During the process, the heat and simultaneous mass transfer of food, oil and air promote a variety of physical and chemical changes, such as water loss, oil uptake, crust formation, color change, flavor development, starch gelatinization and oil oxidation (Nelson et al, 2013;Lazarick et al, 2014). These changes lead to the development of golden brown color, attractive fried aroma, savory flavor, crispy texture and juicy taste in fried products and improve the overall palatability of the products.…”