Fried potatoes: Impact of prolonged frying in monounsaturated oils

Santos, Carla S.P.; Molina-García, Lucía; Cunha, Sara C.; Casal, Susana

doi:10.1016/j.foodchem.2017.09.117

Cited by 48 publications

(41 citation statements)

References 37 publications

(54 reference statements)

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“…e results showed that all chemical qualities of oil being used to fry carbohydrateand protein-based foods increased with frying time ( Figure 5). ese are similar to a study of Santos et al [34] and Udomkun et al [35] who studied the change of frying medium during frying of potatoes and chicken nuggets, respectively. e highly linear relationship between FFA and frying time was observed (R 2 > 0.95), while polynomial correlation was found in TPMs and FOS reading (R 2 > 0.97) ( Table 2).…”

Section: Changes Of Chemical Qualitiessupporting

confidence: 89%

Can the Image Processing Technique Be Potentially Used to Evaluate Quality of Frying Oil?

Udomkun

Innawong

Sopa³

2019

Journal of Food Quality

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The objective of this study was to investigate the feasibility of a computer vision system (CVS) for assessing the contact angle of frying oil. The oil was used to fry carbohydrate- and protein-based foods for 40 h, and the oil was collected for measuring free fatty acids (FFA), peroxide value (PV), total polar materials (TPMs), and FOS reading (dielectric constant). The results showed that FFA linearly increased with frying time (R2 > 0.95) while the polynomial correlation between TPMs and FOS reading as a result of time was observed (R2 > 0.97). The contact angle obtained from CVS was highly correlated with all chemical qualities (R2 > 0.94), except PV. In addition, the contact angle models could be used to adequately predict FFA, TPMs, and FOS reading of frying oil (R2 > 0.91). This result suggested that the image processing technique through CVS could be an appropriate alternative to chemical analysis, especially for small- and medium-scale industrial frying.

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Section: Changes Of Chemical Qualitiessupporting

confidence: 89%

Can the Image Processing Technique Be Potentially Used to Evaluate Quality of Frying Oil?

Udomkun

Innawong

Sopa³

2019

Journal of Food Quality

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“…In particularly, alkadienals were reduced by 55% (Fig. (A)), with E , E ‐2,4‐decadienal, formed from the peroxidation of linoleic acid, as the main aldehyde. Regarding alkenals, the prominent compounds were E ‐2‐decenal, Z ‐2‐heptenal, 2‐undecenal and 2‐decenal, increasing with time (Table S2).…”

Section: Resultsmentioning

confidence: 99%

Oxidation delay of sunflower oil under frying by moringa oil addition: more than just a blend

et al. 2019

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BACKGROUND: Blending Moringa oleifera oil (MOO) with other oils of recognized lower stability under prolonged frying results in oxidation delay. The present study aimed to detail the probable molecular interactions supporting these observations, using a small amount of MOO (20%) and sunflower oil (SFO; 80%) under domestic deep-frying conditions (intermittent frying of fresh potatoes, 180 ∘ C, 2 × 90 min day −1 , 5 days). RESULTS: Blending 20% MOO with SFO resulted in a significantly lower formation of polymers (<43 to 85%) and oxidized triglycerides (<20 to 60%), a 25-60% reduction in p-anisidine value and total volatile aldehydes, particularly alkadienals, and a better performance than the one predicted from the oils' mass ratio. Blending was particularly effective in vitamin E and antioxidant activity preservation, probably from interaction with some MOO components such as sterols and vitamin E, while carotenoids and phenolics do not seem to be implicated.CONCLUSIONS: These results provide an interesting use for MOO, improving the thermo-oxidative performance of SFO while providing nutritional benefits and lowering the formation of toxic compounds during prolonged deep-frying. mg kg-1). On the contrary, SFO was mainly characterized by a high PUFA content, as expected, being particularly rich in linolenic acid (541 mg kg −1 ). Over frying, all classes of FA were reduced, as the cumulative result of hydrolysis, oxidation and polymerization, previously discussed, simultaneously with the J Sci Food Agric 2019; 99: 5483-5490

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“…The results indicate that for all colour coordinates (L*, a* and b*) there was a degree of variability both from one samosa to another samosa and also from one side to the other side of the same samosa. This is natural, since the frying operation induces important changes in colour, which may not be equal, not even for the products submerged in the same oil (Santos, Molina-Garcia, Cunha, & Casal, 2018;J. Tian et al, 2017).…”

Section: Discussionmentioning

confidence: 99%

Samosas with shiitake mushroom byproducts: chemical and physical characterization

Guiné

Correia

Gonçalves

2019

mill

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RESUMO Introdução: O cogumelo shiitake é o segundo cogumelo comestível mais popular em todo o mundo. Assim, devido à crescente procura por cogumelos shiitake e consequente aumento de produção, uma quantidade significativa de subprodutos é gerada que pode ser encarada como resíduo. Objetivos: O objetivo deste trabalho foi desenvolver novos alimentos de valor acrescentado, incorporando o cogumelo shiitake, como meio de utilizar matérias primas que não cumprem os padrões para comercialização. Métodos: Foram desenvolvidos novos produtos alimentícios, nomeadamente chamuças, e para isso foi produzido um recheio a partir de uma receita original, e os produtos finais foram analisados quanto à sua composição química, cor, textura e atributos sensoriais. Resultados: Os resultados mostraram que as chamuças com cogumelo shiitake possuíam composição química equilibrada, com proteínas e minerais, mas também com alguma gordura. A cor apresentou-se variável entre as amostras, embora em média ambos os lados das chamuças fossem praticamente iguais. A textura revelou-se macia, com baixa mastigabilidade, resiliência e coesividade moderadas e alta elasticidade. O painel sensorial apreciou o produto, atribuindo uma pontuação elevada (cerca de 4, numa escala de 1 a 5). Finalmente, algumas correlações significativas foram encontradas entre algumas avaliações sensoriais e correspondentes medições instrumentais. Conclusões: Este estudo mostrou que podem ser produzidos novos produtos alimentícios de valor acrescentado a partir de materiais derivados da produção de cogumelos shiitake, que de outra forma teriam de ser descartados como resíduos agrícolas. Palavras-chave: aproveitamento de subprodutos, composição química, cor, teste de compressão, teste de perfuração, propriedades de textura, propriedades sensoriais, resíduo de shiitaki, chamuças de shiitaki ABSTRACT Introduction: Shiitake mushroom is the second most popular edible mushroom worldwide. Due to the increasing demand for shiitake mushrooms and consequent production increase, a significant amount of by-products is generated that could be considered as waste materials. Objectives: The aim of this work was to develop new valued foods incorporating shiitake mushroom, as a means to use the products that do not comply with standards for commercialization. Methods: New food products were developed, namely samosas, and for that a filling was produced from an original recipe, and the final products were analysed for their chemical composition, colour, texture and sensorial attributes. Results: The results showed that the shiitake samosas had a balanced chemical composition, with protein and minerals, but also with some fat. The colour varied between samples, although on average both sides of the samosas were of practically equal. The texture was soft, with low chewiness, moderate resilience and cohesiveness and high springiness. The sensory panel appreciated the product by attributing a high score (about 4, on a scale from 1 to 5). Finally, some significant correlations were found between ...

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Fried potatoes: Impact of prolonged frying in monounsaturated oils

Cited by 48 publications

References 37 publications

Can the Image Processing Technique Be Potentially Used to Evaluate Quality of Frying Oil?

Can the Image Processing Technique Be Potentially Used to Evaluate Quality of Frying Oil?

Oxidation delay of sunflower oil under frying by moringa oil addition: more than just a blend

Samosas with shiitake mushroom byproducts: chemical and physical characterization

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