Structure Oil‐Absorption Relationships During Deep‐Fat Frying

Ouchon, P. B; Aguilera, José Miguel; Pyle, D.L.

doi:10.1111/j.1365-2621.2003.tb05793.x

Cited by 247 publications

(233 citation statements)

References 14 publications

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“…Nevertheless, oil absorption is a surface-related phenomenon involving the balance between oil adhesion and drainage [26], and the greater amount of oil can be absorbed when the Malanga slices are removed from the oil bath and begin to refrigerate. In this way, Troncosoet al, [17] stated that the higher oil absorption in the vacuum frying occurs in the pressurizing step that proceeds after the product is removed from the oil and remains inside the container.…”

Section: B Oil Absorptionmentioning

confidence: 99%

Mass transfer during the vacuum frying of Malanga slices (Colocasiaesculenta)

Correa¹,

Gallo-García²,

González-Morelo³

et al. 2017

IJET

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Abstract-The objective of this research was to study the mass transfer during vacuum frying of Malanga slices (Colocasiaesculenta).Anexperimental design under 3 × 3factorial structure including two factors and four central points was employed. The factors were: Frying time (X 1 ) at 60, 80 and 300 s and Frying temperature(X 2 ) at 110, 130 and 150 °C for a total of 13 experimental units. The optimization process was made using the response surface methodology (RSM) and a second-order regression model was fitted. Finally, the moisture content and oil content was determined to be evaluated in a sensory analysis under a five-point hedonic scale. Malanga slices reached to loss 88.5 % moisture and to increase the oil absorption to 37.02% as the temperature and frying time increased. It can be due to during this process the matrix structure is modified and water flows with high ease of heating media, leaving empty spaces where the oil enters.Keyword-Diffusion coefficient, moisture, oil, sensory analysis I. INTRODUCTION Malanga (Colocasiaesculenta), also known as Taro, is a herbaceous plant of the family of Araceae, an edible root that represents an important source of calories in the regions of the world (4.2 to 4.4) Kcal g -1 dry matter and is favorably compared with other similar products such cassava (1.3 to 1.5) Kcalg -1 dry matter, eating in tropical areas of the world. Besides, it is starch-rich (21.1 to 26.2) % wet basis and has high contents of potassium and magnesium (2251 to 4143) mg*100 g -1 dry and (118 to 219) mg 100g -1 dry matter, respectively.Because of the small sizes of its starch granules, Malanga is highly digestible, used in food preparation. In fact, it has been estimated there is a 30 % of losses during storage of this tuber, and this fraction could resolve hunger problems [1]. To minimize the losses of this tuber, it must be applied a food processing operation to carry from perishable to non-perishable foods. This food matrix has not received attention to improve its potential, which allows its widespread use; most existing studies on Malanga have focused on the characterization of the physicochemical, thermal and microstructural properties of flours, starches and pastes [2].In Colombia is getting started to expand the Malanga consumption, but it is not presented a great demand still by consumers compared with other similar products. However, in other countries, it makes part of the daily diet of people due that is a good source of nutrients and minerals [3]. Like other starchy foods such as potatoes, cassava, plantains, yams; a viable and easy way to increase the Malanga consumption is through of development of fried products. Deep-fat frying is the most old and used to make delicious and crispy foods [4]. This unit operation consists in the immersion of food materials in heated edible oils above the boiling point of the water, producing the quality attributes desired such as color, taste, texture and mouthfeel. Nevertheless, this process is incompatible with recent trends of consumption (e.g ...

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Section: B Oil Absorptionmentioning

confidence: 99%

Mass transfer during the vacuum frying of Malanga slices (Colocasiaesculenta)

Correa¹,

Gallo-García²,

González-Morelo³

et al. 2017

IJET

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“…Temperatur pemasakan yang lebih rendah pada vacuum steaming menyebabkan keempukan sosis (21,00±0,78 mm/45 g) lebih rendah dibandingkan dengan keempukan sosis yang dimasak menggunakan steaming (29,03±2,54 mm/45 g). Bouchon et al (2003) menyatakan bahwa temperatur pemasakan yang tinggi akan menyebabkan banyak rongga di dalam produk daging yang ditinggalkan oleh air yang menyebabkan produk daging tersebut porous sehingga keempukannya meningkat.…”

Section: Kualitas Fisik Sosisunclassified

Kualitas Sosis Daging Sapi Yang Difortifikasi Dengan Minyak Ikan Kod Dan Minyak Jagung Dan Diproses Menggunakan Metode Pemasakan Yang Berbeda

Sujarwanta¹

2016

BuletinPeternak

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INTISARIPenelitian ini bertujuan untuk mengetahui kualitas sosis daging sapi yang difortifikasi dengan minyak ikan kod dan minyak jagung dan diproses menggunakan metode pemasakan yang berbeda. Sosis dibuat dari daging sapi, minyak ikan kod, minyak jagung, tepung tapioka, susu skim, garam, merica, bawang putih, angkak, dan es, dengan rasio minyak ikan kod dan minyak jagung yaitu 2,9 : 7,1; 2,4 : 7,6; dan 1,9 : 8,1. Semua bahan pembuatan sosis dicampur dan dimasukkan ke dalam selongsong sosis. Sosis yang masih mentah dimasak menggunakan steaming dan vacuum steaming selama 30 menit. Sosis kemudian dianalisis komposisi kimia (kadar air, protein, dan lemak), kualitas fisik (pH, daya ikat air, dan keempukan), dan profil asam lemak (rasio asam lemak omega 3 dan omega 6). Data komposisi kimia dan kualitas fisik dianalisis secara statistika menggunakan analisis variansi (pola faktorial = 3 faktor rasio minyak x 2 faktor metode pemasakan) dan perbedaan di antara rerata diuji dengan uji Duncan's new Multiple Ranges Test. Data profil asam lemak dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa rasio minyak ikan kod dan minyak jagung yang berbeda mempengaruhi kadar air, protein, pH, daya ikat air, dan keempukan sosis (P<0,05). Vacuum steaming secara signifikan meningkatkan kadar air, protein, lemak, pH, dan daya ikat air sosis (P<0,05). Sosis yang dimasak menggunakan vacuum steaming mengandung asam lemak omega 3 dan omega 6 yang lebih tinggi dibandingkan dengan sosis yang dimasak menggunakan steaming. Terdapat interaksi antara rasio minyak dengan metode pemasakan pada kadar air, protein, pH, dan keempukan sosis (P<0,05). Kesimpulannya, fortifikasi sosis dengan minyak ikan kod dan minyak jagung pada rasio 2,4 : 7,6 dan diproses dengan vacuum steaming menghasilkan kualitas sosis yang paling baik. flour, skimmed milk, salt, pepper, garlic, angkak, and ice, with the ratio of cod oil and corn oil of 2.9 : 7.1; 2.4 : 7.6; and 1.9 : 8.1 ABSTRACT This study was conducted to find out quality of beef sausages fortified with cod and corn oil and processed with different cooking methods. The sausages were made of beef, cod oil, corn oil, tapioca

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“…TO was determined by the Soxhlet method. Oil fraction contents of SO, PSO and STO were determined by the method of Bouchon et al 9 with a little revision in oil dye and absorbance wavelength. Surface oil SO content SO was determined by immersing 5 g potato chips in 50 mL of petroleum ether for 1 s at ambient temperature and calculated after being dried to constant mass in a convective oven GZX-9140MBE, Boxun Industrial Co., Ltd., Shanghai, China .…”

Section: Determination Of Oil Contentmentioning

confidence: 99%