Rapid Assessment of Frying Performance Using Small Size Samples of Oils/Fats

Aladedunye, Felix; Przybylski, Roman

doi:10.1007/s11746-011-1874-0

Cited by 11 publications

(6 citation statements)

References 15 publications

(18 reference statements)

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“…Hence, it can be concluded, as Boskou [5] reported, that higher levels of phytosterols can act as pro-oxidants in the frying oils. Aladedunye and Przybylski [17] developed a fast frying procedure to evaluate the behavior of canola oil and sunflower oil under frying conditions and observed the formation of polar components such as dimers, triacylglycerols and diacylglycerols and a loss in the amount of tocopherol as a consequence of thermal degradation. They reported that canola oils contained 20.8 % of total polar materials as a result of thermal treatment at 185°C for 2 h; however, regular canola oil had a higher TPM (23.7 %) than high oleic/low linoleic canola oil (22.5 %) at the end of seven frying days.…”

Section: Resultsmentioning

confidence: 99%

Phytostanol Supplementation Through Frying Dough in Enriched Canola Oil

Aydenız

Yılmaz

2013

J Americ Oil Chem Soc

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The objectives of this study were to determine a suitable level of phytostanols for addition to canola oil and to investigate the performance of the supplemented oil during frying. The frying oil was supplemented with 5, 10, 15, 20 % w/w phytostanols and two suitable levels (5 and 10 %) were selected. Dough frying was performed for 5 consecutive days at 180°C for 5 h/day. The ranges of analytical measurements in the treatment groups were; free acidity (0.12-10.07 %), conjugated dienes (0.47-1.37 %), total polar material with probe (9.00-51.25 %), viscosity (46.27-195.51 cP), turbidity (0.82-1.80 NTU), and smoke point (202.75-274.25°C). The results indicated that 5 % phytostanol enriched oil was superior in terms of oil stability and sensory quality of the fried dough among all the enriched oils. Samples with 10 % added phytostanols were high in free acidity, conjugated dienes and smoke points. Sterol composition analysis showed that the fried dough absorbed total sterols of 49.9 and 95 g/kg in 5 and 10 % supplemented oils, respectively. Hence, some health benefits could be achieved through consuming products which have been fried in phytostanol supplemented canola oil.

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Section: Resultsmentioning

confidence: 99%

Phytostanol Supplementation Through Frying Dough in Enriched Canola Oil

Aydenız

Yılmaz

2013

J Americ Oil Chem Soc

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“…That is why some authors suggest looking for other possible mechanisms of oxidation and polymerization of edible oils beyond the long‐held belief in oxidation mechanisms that were proposed decades ago . It must also be mentioned that the presence of food products can contribute to the frying performance of oils , including them in a simulated predictive heating test can complicate the system and reduce repeatability and reproducibility.…”

Section: Introductionmentioning

confidence: 99%

Oxidation and structural decomposition of fats and oils at elevated temperatures

Gertz¹,

Aladedunye

Matthäus

2014

Euro J Lipid Sci & Tech

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In the present work a fast and reliable laboratory protocol allowing a holistic statement about thermooxidative structural changes of fats and oils at ambient temperatures, under accelerated conditions using 110°C and under elevated temperature usually used for frying at 170°C is proposed. The results demonstrate that two different routes of degradation may be responsible for fat deterioration at elevated temperatures. Depending on the temperature (at 20, 110, or 170°C) the composition of polar compounds changed. The content of di-and polymerized TAGs increased with time at elevated temperature, e.g., frying whereas the formation of oxidized products dominates at 110°C or lower. These different reaction mechanisms may explain the discrepancy between practical experiences during frying and the estimated oxidative resistance of fats and oils using accelerated tests like Rancimat or OSI.Practical applications: Both the amount of total oxidized monomeric TAGs called total oxidized products (TOP) and the amount of di-and polymerized TAGs (DPTG) can be used to describe the fat degradation at all stages. These parameters are less dependent on the fat composition but proportional to the heating time and applied temperature. A procedure is proposed to compare thermal and oxidative stability of vegetable oils and effectiveness of oxidative stabilizing agents.

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“…A slurry of cold water and the starch material was prepared. To this, boiling water was added and the entire mass was heated for 2 min on a 110°C hot plate with continuous mixing and left to cool uncovered at room temperature . Whey protein‐based ingredients and commercial breading products were combined with water (40 total dry mass of product:60 water ratio, w/v) to form a solid integral mass.…”

Section: Methodsmentioning

confidence: 99%

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

Lazarick

Aladedunye

Przybylski

2014

Euro J Lipid Sci & Tech

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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.

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Rapid Assessment of Frying Performance Using Small Size Samples of Oils/Fats

Cited by 11 publications

References 15 publications

Phytostanol Supplementation Through Frying Dough in Enriched Canola Oil

Phytostanol Supplementation Through Frying Dough in Enriched Canola Oil

Oxidation and structural decomposition of fats and oils at elevated temperatures

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

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