Effect of Frying Temperature on Amount of Oil Uptake of Potato French Fries

Mirzaei, Habibollah; karapanthios, Theodoris; Garoumi, Hagar

doi:10.15406/mojfpt.2015.01.00006

Cited by 4 publications

(4 citation statements)

References 8 publications

(7 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These results may be due to the temperature of frying oil, which raises oil content and increase the degree of hardness. These results agree with those recorded by Habib et al, (2015), who ascertained that moisture removal during frying is a key factor for oil uptake. Also, the temperature of 180°C was more oil absorption than at low frying temperature.…”

Section: Discussionsupporting

confidence: 93%

Effect of varieties and harvesting time on yield, chemical composition, and quality of a product similar to chips produced from Jerusalem artichoke

Ahmed

Alian

2023

Egyptian Journal of Agricultural Research

View full text Add to dashboard Cite

Jerusalem artichoke is grown in different regions and is widely consumed as food. It has a distinct flavor, and, it is an excellent source of inulin, plant, phytochemicals, and some functional nutritional ingredients including dietary fiber and minerals. This study was conducted to assess the effect of varieties and harvest time at 240 and 270 days after planting (December 15 and January 15) respectively, on the total yield of tubers ton /fed as well as kg/plant, average tubers weight, and chemical composition. Also, to test the possibility of producing chips from two varieties of Jerusalem artichoke at two harvest times, frying at different temperatures degrees (170°C, 180°C) and using some technological treatments. The chemical composition of raw materials, processed chips, organoleptic changes, color parameters, and hardness values of the final product were studied. The obtained results showed that the Fuseau variety and the second harvest time were better in terms of the total yield of tubers, the average tuber weight, chemical components, and the production of chips than the Balady variety. It can also be concluded that treatment No. 4 (in which the slices were soaked in a solution containing 2% acetic acid and 1% citric acid), especially, at a temperature of 180 °C, was the best in preserving many important components, as well as imparting distinctive color properties. In addition, this treatment led to improve sensory quality characteristics based on the sensory evaluation of the majority of panelists. Hence, Jerusalem artichoke chips are recommended as snack foods.

show abstract

Section: Discussionsupporting

confidence: 93%

Effect of varieties and harvesting time on yield, chemical composition, and quality of a product similar to chips produced from Jerusalem artichoke

Ahmed

Alian

2023

Egyptian Journal of Agricultural Research

View full text Add to dashboard Cite

show abstract

“…For example, the total lipid content of different varieties of fresh, unfried potato tubers is only ca . 0.10% (w/w), of which the total PUFA content is 70–76% 44 , but escalates to values exceeding 30% (w/w) in chipped potatoes after frying 40 , 45 . Hence, frying oil acylglycerol-normalised (proportionate) concentrations of LOPs will also be expected to migrate into foods fried in such media, and in 2012 Csallany et al .…”

Section: Discussionmentioning

confidence: 99%

Toxic aldehyde generation in and food uptake from culinary oils during frying practices: peroxidative resistance of a monounsaturate-rich algae oil

Moumtaz

Percival

Parmar

et al. 2019

Sci Rep

142

View full text Add to dashboard Cite

Human ingestion of cytotoxic and genotoxic aldehydes potentially induces deleterious health effects, and high concentrations of these secondary lipid oxidation products (LOPs) are generated in polyunsaturated fatty acid (PUFA)-rich culinary oils during high temperature frying practices. Here, we explored the peroxidative resistance of a novel monounsaturate-rich algae frying oil (MRAFO) during laboratory-simulated shallow- and domestically-based repetitive deep-frying episodes (LSSFEs and DBRDFEs respectively), the latter featuring potato chip fryings. Culinary frying oils underwent LSSFEs at 180 °C, and DBRDFEs at 170 °C: aldehydes were determined by 1H NMR analysis in samples collected at increasing heating/frying time-points. Fast food restaurant-fried potato chip serving (FFRPCS) aldehyde contents were also monitored. Substantially lower levels of aldehydes were generated in the MRAFO product than those observed in PUFA-richer oils during LSSFEs. Toxicologically-significant concentrations of aldehydes were detected in FFRPCSs, and potato chips exposed to DBRDFEs when using a PUFA-laden sunflower oil frying medium: these contents increased with augmented deep-frying episode repetition. FFRPCS aldehyde contents were 10–25 ppm for each class monitored. In conclusion, the MRAFO product generated markedly lower levels of food-penetrative, toxic aldehydes than PUFA-rich ones during LSSFEs. Since FFRPCS and DBRDFE potato chip aldehydes are predominantly frying oil-derived, PUFA-deplete MRAFOs potentially offer health-friendly advantages.

show abstract

“…In addition to absorbing a signi cant amount of fat, plantain chips can collect a certain proportion of degraded products from the frying medium (28). A study on the effect of frying temperature on the amount of oil taken up by French fries reported that frying at 180°C resulted in greater fat uptake than at 160°C; thus, frying at 160°C was recommended for 10 minutes for low fat absorption (29). In the present study, it was observed that the samples with the highest fat content did not necessarily have the highest TFA levels; this trend may be attributed partially to mixing fresh oil with repeatedly used oils during the frying process, a practice reportedly performed by plantain chip producers.…”

Section: Fat Content Of Plantain Chipsmentioning

confidence: 99%

Potential factors that influence the occurrence of trans fatty acids in fried foods: a case study on plantain chips sold within the Accra Metropolis, Ghana

Addo,

Chen,

Zheng

et al. 2024

Preprint

View full text Add to dashboard Cite

Dietary trans fatty acids (TFAs) are largely unregulated in Ghana despite known health risks. However, data on TFA levels in Ghanaian foods, especially in deep-fried snacks, are lacking, even though suboptimal frying, a common practice among food vendors, may contribute to TFA formation. This study assessed the TFA content in plantain chips, a popular deep-fried snack, using gas chromatography with a flame-ionizing detector (GC-FID) to fill this knowledge gap. A total of 120 plantain chip samples were statistically acquired from various processors and vendors in the Accra Metropolis, and the total fat and TFA concentrations were quantified. Additionally, a survey was conducted on 30 commercial plantain chip processors via in-depth interviews. The fat content of the plantain chips ranged from 26.0 g to 30.9 g/100 g, with TFA concentrations varying between 1.41 g and 2.88 g/100 g fat and 0.41 g and 0.78 g/100 g food. Seven trans isomers of oleic acid (OA), linoleic acid (LA), and alpha-linolenic acid (ALA) were detected in all the food samples, at varying concentrations. The specific isomers identified included one from OA (t9-C18:1), two from LA (c9, t12-C18:2; t9, c12-C18:2), and four from ALA (c9, c12, t15-C18:3; c9, t12, t15-C18:3; c9, t12, c15-C18:3; t9, c12, c15-C18:3; and t9, c12, c15-C18:3). Almost all (97%) commercial plantain chip processors admitted to reusing oils four or more times before disposal and reported using different types of oils, primarily refined, bleached deodorized palm olein and soybean-based oils. The reuse of oils and the types of oil used were identified as contributing factors influencing TFA occurrence in the snack. Stricter regulations on oil usage in food processing are needed to minimize TFAs in Ghanaian foods.

show abstract

Effect of Frying Temperature on Amount of Oil Uptake of Potato French Fries

Cited by 4 publications

References 8 publications

Effect of varieties and harvesting time on yield, chemical composition, and quality of a product similar to chips produced from Jerusalem artichoke

Effect of varieties and harvesting time on yield, chemical composition, and quality of a product similar to chips produced from Jerusalem artichoke

Toxic aldehyde generation in and food uptake from culinary oils during frying practices: peroxidative resistance of a monounsaturate-rich algae oil

Potential factors that influence the occurrence of trans fatty acids in fried foods: a case study on plantain chips sold within the Accra Metropolis, Ghana

Contact Info

Product

Resources

About