Mechanism and reduction of fat uptake in deep-fat fried foods

Mellema, Michel

doi:10.1016/s0924-2244(03)00050-5

Cited by 447 publications

(385 citation statements)

References 43 publications

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“…Oil uptake into the product occurs mainly after frying, when the product is removed from the oil, by both condensation and capillary mechanisms [11].…”

Section: Introductionmentioning

confidence: 99%

Effect of pre-drying and par-frying conditions on the crispness of French fries

Loon

Visser

Linssen

et al. 2006

Eur Food Res Technol

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An experimental design was used to study the effect of pre-drying (to 10, 15 and 20% weight loss) and par-frying conditions (160, 170 and 180 • C) on the crispness of French fries. Par-frying time was adjusted with a software program to obtain equal moisture content and internal texture for all samples. Crispness was evaluated with a sensory panel. Furthermore, samples were analysed with a texture analyser and with confocal scanning laser microscopy (CSLM). Parfrying at 180 • C resulted in a crispier product than at 160 and 170 • C. Pre-drying to 20% weight loss lead to blisters and reduced crispness in comparison with pre-drying to 10 and 15% weight loss. Instrumental texture measurements showed a good correlation with sensory crispness. Large differences in cell structure, such as blisters, could be observed with CSLM. CSLM was useful to explain results from the instrumental and sensory texture evaluation.

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“…Oil uptake into the product occurs mainly after frying, when the product is removed from the oil, by both condensation and capillary mechanisms [11].…”

Section: Introductionmentioning

confidence: 99%

Effect of pre-drying and par-frying conditions on the crispness of French fries

Loon

Visser

Linssen

et al. 2006

Eur Food Res Technol

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“…An earlier observation had stated that at high temperature of frying, evaporation of water did occur at the external layers of the food product by way of moving into the surrounding oil (Sulaeman et al, 2001). Some of the frying oil could also be absorbed by the frying chips thereby replacing part of the water (Mellema, 2003).…”

Section: Resultsmentioning

confidence: 99%

The Use of Shea Butter in the Production of Fried Plantain (Musa AAB) Chips and Its Effect on the Product’s Quality Attributes

Bolade¹,

Usman²,

Ogungbemi³

2018

ijSciences

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This study investigated the possible use of shea butter for fried plantain chips production as well as comparative assessment of their quality characteristics. Mature green plantain was peeled and chipped followed by deep-frying using three different vegetable oils (shea butter, soybean oil and palm oil) individually. The respective fried plantain chips were then evaluated for their quality attributes. The fat content of fried plantain chips from shea butter (FPC-Shea) was 19.79% while that from FPC-Soy (plantain chips from soybean oil) and FPC-Palm (plantain chips from palm oil) were 18.47 and 20.04%, respectively. The protein, ash, crude fibre and carbohydrate contents of FPC-Shea were 5.22, 2.62, 3.54 and 69.33%, respectively while those of FPC-Soy and FPC-Palm ranged from 3.84 -4.77, 2.36 -2.54, 3.41 -3.64 and 69.01 -71.92%, respectively. The browning index (BI), oiliness index and in vitro starch digestibility of FPC-Shea were 103.71, 28.14 cm 2 and 42.38 mg/g, respectively while those of FPCSoy and FPC-Palm ranged from 108.34 -111.94, 24.45 -36.31 cm 2 , and 34.54 -37.27 mg/g, respectively. The organoleptic assessment revealed that FPC-Shea was rated the highest in terms of colour and crispness while FPCSoy was rated the highest in terms of taste, aroma, hand greasiness and overall acceptability. The FPC-Palm was rated the lowest in terms of all sensory parameters. The overall acceptability of FPC-Shea was lower than that of FPC-Soy but still processed high potentiality. The storability study revealed that the fried plantain chips from all vegetable oil sources could not last beyond seven days due to the level of thiobarbituric acid reactive substance (TBARS) exceeding a threshold level of 1.1 mg MDA/kg. The type of packaging material used (transparent polyethylene material) might have played a critical role in this relatively short storage life of the fried plantain chips.

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“…On option of making traditional potato chips healthier is by reducing the oil content in the chips. Number of research have been dealing with reducing oil absorption in frying food using certain additives [24] [25]. A Japanese patent showed a method to reduce oil absorption in fried food by mixing at least one kind of oil with chemically-modified starch [26].…”

Section: Changes In Color and Rancimat Testmentioning

confidence: 99%

Effects of Novel Antioxidants Composite on Oxidative Stability Ofrefined, Bleached, and Deodorized Palm Olein During Repeated Deep Frying of Potato Chips and Sensory Quality of Final Fried Food.

Mohamed¹,

Saber²,

Assem³

et al. 2017

IJAR

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In this study, the effect of a novel antioxidants composite has been evaluated during deep frying and the shelf life of fried food. The composite is a synergetic blend of synthetic and vitamin-based antioxidants, with effective chelators to obtain the highest oxidative stability impact during deep frying. The frying processes were carried at 180 ᴼC for sliced potato chips. Sensory evaluation of the fried potato has been conducted under accelerated storage conditions to determine the effect of oil oxidative stability on the shelf life of fried food. The oxidative degradation of the oil was evaluated by measuring the induction period. Also, the fried oil samples were analyzed for their respective peroxide value, free fatty acid %, content of conjugated dienes, P-anisidine value, induction period (IP) and color. The (%) of oil absorption in the potato chips was also measured. Results showed that the composite has better stability against thermal oxidation when compared to TBHQ after multiple frying (P≤0.05). Furthermore, sensory evaluation of the fried potatoes indicated that improving the frying oil oxidative stability has a positive impact on the sensory acceptance of final product. Consequently, the proposed composite is a synergetic ingredient that can improve the frying oil stability, and prolong final product self-life. ……………………………………………………………………………………………………....Shelf life is a main criteria while developing, producing, and marketing any food products. There is a high consumer demand for a products that maintain a fresh appearance, odor, and flavor for as long as possible. Furthermore, increasing the shelf life of product can reduce the costs for both producer and consumer. Fried food products are highly susceptible for losing freshness during shelf life. This is attributed to the high lipid content which make it more susceptible for lipid oxidation. In this regard, the quality and oxidative stability of the frying medium can alter the acceptance of the fried product[1] [2][3] Generally speaking, the lipid deterioration of frying oils is highly dependent on the chemical composition of oil. Vegetable oils that are of high content of poly-unsaturation, are more subjected to oxidative deterioration, compared to that of high content of oleic and saturated fatty acids, such as palm olein. The oxidative deterioration of frying oils, that are absorbed by food, can alter the functionality, sensory nutritive value of fried food. It can even alter the safety of food.The oxidative products resulting from lipid oxidation, especially reactive oxygen species are associated with cell damage, resulting it severe complications including cardiovascular diseases and cancer. In a number of cross sectional studies, fried foods have been correlated to various cardiovascular risk factors [6]. Furthermore, the sensory attributed is one of the important

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Mechanism and reduction of fat uptake in deep-fat fried foods

Cited by 447 publications

References 43 publications

Effect of pre-drying and par-frying conditions on the crispness of French fries

Effect of pre-drying and par-frying conditions on the crispness of French fries

The Use of Shea Butter in the Production of Fried Plantain (Musa AAB) Chips and Its Effect on the Product’s Quality Attributes

Effects of Novel Antioxidants Composite on Oxidative Stability Ofrefined, Bleached, and Deodorized Palm Olein During Repeated Deep Frying of Potato Chips and Sensory Quality of Final Fried Food.

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