The quality behavior of ultrasound extracted sunflower oil and structural computation of potato strips appertaining to deep‐frying with thermic variations

2020 ◽  
Vol 44 (10) ◽  
Author(s):  
Muhammad Asim Shabbir ◽  
Waqar Ahmed ◽  
Sumera Latif ◽  
Muhammad Inam‐Ur‐Raheem ◽  
Muhammad Faisal Manzoor ◽  
...  
Keyword(s):  
Sunflower Oil ◽  
Deep Frying

scholarly journals Effect of Cooking Techniques on the in vitro Protein Digestibility, Fatty Acid Profile, and Oxidative Status of Mealworms (Tenebrio molitor)

2021 ◽  
Vol 8 ◽  
Author(s):  
Simone Mancini ◽  
Simona Mattioli ◽  
Simone Paolucci ◽  
Filippo Fratini ◽  
Alessandro Dal Bosco ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Lipid Oxidation ◽  
Sunflower Oil ◽  
Proximate Composition ◽  
Nutritional Value ◽  
Protein Digestibility ◽  
Oxidative Status ◽  
Deep Frying ◽  
Mealworm Larvae

Tenebrio molitor (T. molitor) (mealworm) larvae are one of the most promising insects for feed–food purposes. Mealworms are rich in several macro and micro nutritional elements and can be practically reared on side stream substrates. In this study, the effects of seven different cooking techniques were tested on the nutritional value of mealworms focusing the attention on protein digestibility, fatty acid (FA) profile, and oxidative status. Uncooked larvae (UC) were used as control and compared to two combinations of temperature/time in oven cooking (70°C for 30 min, OC70-30, 150°C for 10 min, OC150-10), two methods of frying (mealworms fried in sunflower oil as deep fry, DF, or pan fry, PF), microwaving (MW), boiling (in plastic bag under vacuum, BO), and steaming (ST). Proximate composition, in vitro digestibility (gastric and duodenal), FA profile, and oxidative status (tocopherol and tocotrienol, carbonyl, and lipid oxidation) were then tested. Cooking technique affected all the tested parameters. As expected, cooking affected proximate composition in relation to the method applied (dry matter increased after oven cooking and frying; lipids increased by frying). In vitro digestion revealed the highest value for the OC70-30 method, followed by UC and ST. Deep frying revealed the worst digestibility percentage. FA profile was deeply affected by the cooking technique, with general decrease in SFA and MUFA. The highest modifications in FA profile were revealed in ST larvae with an increased percentage of linoleic acid linked to the lowering of SFA and MUFA contents. Furthermore, deep frying larvae in sunflower oil increased the relative abundance of PUFAs. Tocols values were higher in DF and MW groups than PF (about 6-fold more) and all other groups (7-fold more). Carbonyls increased with oven cooking (OC150-10 and OC70-30), whereas the values were lower with frying and similar to ST and UC. Lipid oxidation was highest as well in OC150-10 but similar to frying methods (DF and PF). Based on the obtained results, it can be concluded that mealworm larvae surely meet human nutritional requirements, but the cooking method must be carefully chosen to maintain a high nutritional value.

scholarly journals Quality parameters of different oils and fried foods after repeated deep-fat frying

Meso ◽  
2020 ◽  
Vol 22 (6) ◽  
pp. 460-474
Author(s):  
Tomaž Polak ◽  
Lea Demšar ◽  
Nežka Lazar ◽  
Iva Zahija ◽  
Mateja Lušnic Polak
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Sunflower Oil ◽  
Peroxide Number ◽  
Deep Frying ◽  
Deep Fat Frying ◽  
Chicken Nuggets ◽  
Frying Process ◽  
Fried Foods

The aim of present study was to investigate the quality, stability and suitability of different frying oils (coconut, palm, frying mix, rapeseed and sunflower oil), the quality and stability of breaded and fried foods (chicken nuggets) and the applicability and suitability of certain parameters (fat absorption, acid number, peroxide number and thiobarbituric acid (TBA) number, fatty acid composition and acrylamide content) as well as sensory attributes to control the repeated deep-(fat) frying process. Three repeated deep-frying processes affected the hydrolytic and oxidation stability (increase in the peroxide number and TBA number), the sensory properties (darkening of the oil colour, occurrence of odd smell and aroma as well as rancidity in oils) and the fatty acid composition of oil and fried chicken nuggets, and the acrylamide content in the nuggets (from the second deep-frying process onwards). All oils used in study were suitable for deep-frying; in terms of stability, coconut oil (followed by sunflower, palm, frying mix and rapeseed oil) was most suitable; in terms of fatty acid composition, the frying mix, rapeseed and sunflower oil were most suitable; and in terms of acrylamide formation and sensory quality, coconut and palm oil were most suitable.

Formation of Alkylbenzenes and Tocochromanols Degradation in Sunflower Oil and in Fried Potatoes during Deep‐Frying and Pan‐Frying

2020 ◽  
Vol 122 (5) ◽  
pp. 1900296
Author(s):  
Andrea Padovan ◽  
Sabrina Moret ◽  
Renzo Bortolomeazzi ◽  
Erica Moret ◽  
Chiara Conchione ◽  
...  
Keyword(s):  
Sunflower Oil ◽  
Deep Frying ◽  
Pan Frying ◽  
Fried Potatoes

scholarly journals Oxidative stability of high oleic sunflower oil during deep-frying process of purple potato Purple Majesty

Heliyon ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. e06294
Author(s):  
Raffaele Romano ◽  
Gioacchino Filosa ◽  
Fabiana Pizzolongo ◽  
Alessandra Durazzo ◽  
Massimo Lucarini ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Sunflower Oil ◽  
Deep Frying ◽  
High Oleic Sunflower Oil ◽  
High Oleic ◽  
Frying Process

scholarly journals Changes in Physical and Chemical Properties of Thermally and Oxidatively Degraded Sunflower Oil and Palm Fat

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1273 ◽  
Author(s):  
Berthold Wiege ◽  
Eberhard Fehling ◽  
Bertrand Matthäus ◽  
Marcus Schmidt
Keyword(s):  
Dielectric Constant ◽  
Temperature Dependence ◽  
Sunflower Oil ◽  
Chemical Properties ◽  
Polar Compounds ◽  
Deep Frying ◽  
Frying Fats ◽  
Wide Range

Deep-fat frying is an important process used worldwide for the preparation of foods. Due to oxidation, hydrolysis, decomposition and oligomerization, numerous polar compounds are formed. These compounds change the physical, nutritional and sensory properties of the oil or fat. The standard methods of the German Society for Fat Science for the assessment of the quality of frying fats are time consuming and cost intensive. Therefore, alternative cost-effective and sensitive rapid methods, which ideally allow the quantitative determination of the quality of frying fats “in-line” in the deep-frying pan are needed. Sunflower oil and palm fat were thermally and oxidatively degraded in a beaker at atmospheric pressure under intensive stirring for 76 h at 175 °C. To evaluate the development of the physical properties during heat treatment, the viscosity and dielectric constant of these oils were measured. The temperature in a deep-frying pan can vary within a wide range (160–190 °C), and the viscosity and dielectric constant show a strong temperature dependence. Therefore, it was necessary to measure the temperature dependence of the viscosity and dielectric constant of the different degraded oils. Additionally, their chemical properties were characterized by high-performance gel permeation chromatography and Fourier-transform infrared spectroscopy (FTIR). The determination of the dielectric constant, which is directly correlated with the concentration of polar compounds, seems to be the best method for the assessment of the quality of used frying oils.

scholarly journals Physical, chemical, and nutritional quality parameters of three different types of oil: determination of their reusability in deep frying

Food Research ◽  
2021 ◽  
Vol 5 (5) ◽  
pp. 226-235
Author(s):  
A. Habarakada ◽  
P.A.B.N. Perumpuli ◽  
W.T.V. Thathsaranee ◽  
I.P. Wanninaika
Keyword(s):  
Palm Oil ◽  
Oil Palm ◽  
Sunflower Oil ◽  
Edible Oils ◽  
Coconut Oil ◽  
Smoke Point ◽  
Economic Feasibility ◽  
Optimum Number ◽  
Deep Frying ◽  
Nutritional Parameters

Deep frying is the process of immersing food in hot oil at a temperature of approximately 180°C. During deep frying, different chemical reactions are taking place, resulting in changes in the physicochemical properties of the frying oil, eventually leading to harmful health effects on the consumers. Nevertheless, based on economic feasibility, both the domestic and industrial levels tend to repeatedly use edible oils for deep frying. Thus, the current study aimed to evaluate physicochemical and nutritional parameters of commercially available coconut oil, palm oil and sunflower oil and to investigate the effect of repeated deep frying for the physicochemical and nutritional parameters of the studied oil samples. Thereby, the optimum number of frying cycles for each type of oil was also investigated. In order to achieve that, using coconut, palm and sunflower oils, potato and fish were fried separately for five repeated frying cycles. As per the results, regardless of the frying material, the relative density, colour, peroxide value, free fatty acid value of coconut oil, palm oil, and sunflower oil were increased significantly with increase the number of frying cycles whereas the smoke point and moisture content was found to be significantly decreased. In contrast, the number of cycles suitable for repeated frying is varying upon the frying material. Accordingly, coconut oil has proven to be used for three frying cycles of potato and five frying cycles of fish: palm oil for one frying of potato and two fryings of fish without adversely altering their physicochemical and nutritional properties. Conferring to the obtained results, the use of unsaturated oil like sunflower oil on repeated frying is not recommended.

scholarly journals Limonene, the compound in essential oil of nutmeg displayed antioxidant effect in sunflower oil during the deep‐frying of Chinese Maye

2019 ◽  
Vol 8 (1) ◽  
pp. 511-520 ◽  
Author(s):  
Dongying Wang ◽  
Ying Dong ◽  
Qing Wang ◽  
Xuede Wang ◽  
Wenchang Fan
Keyword(s):  
Essential Oil ◽  
Sunflower Oil ◽  
Antioxidant Effect ◽  
Deep Frying
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