Chemical alterations taken place during deep-fat frying based on certain reaction products: A review

Zhang, Qing; Saleh, Ahmed S.M.; Chen, Jing; Shen, Qun

doi:10.1016/j.chemphyslip.2012.07.002

Cited by 313 publications

(229 citation statements)

References 234 publications

Supporting

Mentioning

206

Contrasting

Unclassified

Order By: Relevance

“…Color changes in the food surface can be caused by caramelization and/or Maillard reaction, responsible for golden or brown tones in fried foods, resulting from the reaction between reducing sugars and amino acids at elevated temperatures [29]. On the other hand, the sensorial hardness was significantly affected by the temperature and the time of the process.…”

Section: Sensory Analysismentioning

confidence: 99%

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

Correa¹,

Gallo-García²,

González-Morelo³

et al. 2017

IJET

View full text Add to dashboard Cite

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 ...

show abstract

Section: Sensory Analysismentioning

confidence: 99%

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

Correa¹,

Gallo-García²,

González-Morelo³

et al. 2017

IJET

View full text Add to dashboard Cite

show abstract

“…Deep frying is the most common and one of the oldest methods of food preparation worldwide. It involves heating oil at a high temperature (≥180°C), at the same time exposing the oil to moisture and air, thus triggering a vast array of chemical reactions collectively known as lipid oxidation (Laguerre et al, 2007;Zhang et al, 2012). Oxidative products, including peroxides, hydroperoxides, aldehydes and several other potentially hazardous non-volatile polar compounds, are deposited in cooking oil, compromising the biochemical and nutritional safety of the oil (Hur et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Repeatedly heated palm kernel oil induces hyperlipidemia, atherogenic indices and hepatorenal toxicity in rats: Beneficial role of virgin coconut oil supplementation

Famurewa¹,

Nwankwo

Folawiyo

et al. 2017

Acta Sci Pol Technol Aliment

View full text Add to dashboard Cite

Background. The literature reports that the health benefits of vegetable oil can be deteriorated by repeated heating, which leads to lipid oxidation and the formation of free radicals. Virgin coconut oil (VCO) is emerging as a functional food oil and its health benefits are attributed to its potent polyphenolic compounds. We investigated the beneficial effect of VCO supplementation on lipid profile, liver and kidney markers in rats fed repeatedly heated palm kernel oil (HPO). Material and methods. Rats were divided into four groups (n = 5). The control group rats were fed with a normal diet; group 2 rats were fed a 10% VCO supplemented diet; group 3 administered 10 ml HPO/kg b.w. orally; group 4 were fed 10% VCO + 10 ml HPO/kg for 28 days. Subsequently, serum markers of liver damage (ALT, AST, ALP and albumin), kidney damage (urea, creatinine and uric acid), lipid profile and lipid ratios as cardiovascular risk indices were evaluated. Results. HPO induced a significant increase in serum markers of liver and kidney damage as well as concomitant lipid abnormalities and a marked reduction in serum HDL-C. The lipid ratios evaluated for atherogenic and coronary risk indices in rats administered HPO only were remarkably higher than control. It was observed that VCO supplementation attenuated the biochemical alterations, including the indices of cardiovascular risks. Conclusion. VCO supplementation demonstrates beneficial health effects against HPO-induced biochemical alterations in rats. VCO may serve to modulate the adverse effects associated with consumption of repeatedly heated palm kernel oil.

show abstract

“…On the contrary, the nearby band at 1417 cm −1 (Figure 7) is on-scale and can be quantified. The observable magnitude of this band in the variance spectra is likely due to the hydrolysis of triacylglycerols to produce free acids, although in this case the hydrolysis process is much less significant compared to oxidation since no food was fried (Zhang et al, 2012;Romero et al, 1998). The absorption at 1417 cm −1 is assigned to the out-ofplane hydroxyl group bending mode δ (O-H----O) (Smith and Victoria, 1968).…”

Section: Absorbance Unitmentioning

confidence: 99%

Use of polar and nonpolar fractions as additional information sources for studying thermoxidized virgin olive oils by FTIR

Tena¹,

Aparicio-Ruı́z²,

García‐González³

2014

Grasas y Aceites

View full text Add to dashboard Cite

SUMMARY:Fourier transform infrared (FTIR) spectroscopy has been proposed to study the degradation of virgin olive oils (VOO) in samples undergoing thermoxidation. The polar and nonpolar fractions of oxidized oils have been analyzed by FTIR to provide further information on the minor spectral changes taking place during thermoxidation. This information assists in the interpretation of the spectra of the samples. For this purpose polar and nonpolar fractions of 47 VOO samples thermoxidized (190 °C) in a fryer were analyzed by FTIR. The time-course change of the band area assigned to single cis double bonds was explained by their correlation with the decrease in oleic acid (adjusted-R 2 =0.93). The bands assigned to the hydroxyl groups and the first overtone of ester groups was better studied in the spectra collected for the polar and nonpolar fractions, respectively. The bands assigned to peroxide, epoxy, tertiary alcohols and fatty acids were clearly observed in the spectra of the polar fraction while they are not noticeable in the spectra of the oils. KEYWORDS: FTIR spectroscopy; Polar and nonpolar fractions; Thermoxidation; Virgin olive oil RESUMEN: Uso de las fracciones polares y no polares como fuente de información adicional al estudio de aceites de oliva vírgenes por FTIR. La espectroscopía de infrarrojos por transformada de Fourier (FTIR) se ha propuesto para estudiar la degradación de los aceites de oliva vírgenes (AOV) sujetas a termoxidación. Las fracciones polares y no polares de aceites oxidados se analizaron mediante FTIR para obtener más información sobre los cambios espectrales menores que tienen lugar durante la termoxidación. Esa información ayuda en la interpretación de los espectros de las muestras puras. Con este objetivo, fracciones polares y no polares de 47 AOV termoxidados (190 °C) en una freidora se analizaron mediante FTIR. La banda asignada a dobles enlaces cis se explica por su correlación con la disminución de ácido oleico (R 2 -ajustado=0,93). Las bandas asignadas a los grupos hidroxilos y del primer sobretono de los grupos éster se estudió mejor en los espectros recogidos para la fracción polar y no polar, respectivamente. Grupos asignados a peróxidos, epoxi, alcoholes terciarios y los ácidos grasos se observan claramente en los espectros de la fracción polar.

show abstract

Chemical alterations taken place during deep-fat frying based on certain reaction products: A review

Cited by 313 publications

References 234 publications

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

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

Repeatedly heated palm kernel oil induces hyperlipidemia, atherogenic indices and hepatorenal toxicity in rats: Beneficial role of virgin coconut oil supplementation

Use of polar and nonpolar fractions as additional information sources for studying thermoxidized virgin olive oils by FTIR

Contact Info

Product

Resources

About