Frying of Food: A Critical Review

Oke, Emmanuel Kehinde; Idowu, Mopelola Abidemi; Sobukola, O. P.; Albanie, Samuel; Akinsola, A. O.

doi:10.1080/15428052.2017.1333936

Cited by 125 publications

(91 citation statements)

References 69 publications

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“…Dietary fiber on the microstructure of fried starchy products, such as arepas con huevo, could influence lower oil uptake, reducing of gelatinization temperature and therefore decrease starch digestibility of crustal, and perhaps inhibits rate of formation of toxic components such as acrylamide, furan or hydroxymethylfurfural (4, 11, 17, and 18).Regarding the mineral content of fried products similar to arepacon huevo, most reports indicate that these nutrients are not affected during heat treatment, given their high stability (18,19). Table 3 shows the thermophysical properties of arepascon huevo, obtained on the basis of chemical composition and frying temperature.The thermal conductivity and diffusivity depend on the microstructure of the product, as well as the chemical constituents (9,17). In the arepas a slight increase in these parameters was observed, proportional to the temperature.…”

Section: Chemical Composition Analysismentioning

confidence: 99%

“…These values are high compared to samples processed at a higher temperature (p<0.05). This is attributed to the superficial moisture of the arepas, which was more abundant at low temperatures and this may have influenced the softening of the microstructure, compared to those treatments where the product was drier and with more crunchy crust formation, therefore less adhesive (17,22).…”

Section: Chemical Composition Analysismentioning

confidence: 99%

“…On the other hand, the total protein, dietary fibre and carbohydrate content in arepa con huevo were not significantly affected by the processing conditions used during frying (p>0.05), reflecting the stability of these components. It has been reported that frying brings about changes in the native structures of food proteins, especially in their tertiary, quaternary and secondary structures (a process known as denaturation), which is attributed to the breaking of hydrogen bridges and decreasing electrostatic attractions that hold together the folded double helix structures of molecules (16,17,18). Dietary fiber on the microstructure of fried starchy products, such as arepas con huevo, could influence lower oil uptake, reducing of gelatinization temperature and therefore decrease starch digestibility of crustal, and perhaps inhibits rate of formation of toxic components such as acrylamide, furan or hydroxymethylfurfural (4, 11, 17, and 18).Regarding the mineral content of fried products similar to arepacon huevo, most reports indicate that these nutrients are not affected during heat treatment, given their high stability (18,19).…”

Section: Chemical Composition Analysismentioning

confidence: 99%

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Effect of Frying Temperature and Time on the Thermophysical Properties and Texture Profile of Arepa Con Huevo

Torres¹,

Alvis²,

Acevedo³

2018

IJCTR

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:Deep fat frying is a widely used and industrially important food process, nowadays fried foodstuffs are consumed by their characteristics of palatability and texture. The aim of this research was to evaluate the effect of frying temperature and time on the thermophysical properties and texture profile of arepacon huevo.The samples were made with 81.4 % of corn dough and 18.6 % of hen's egg,this was 10 cm in diameter and 2.5 cm thick. The temperatures used were 170 °C, 180 °C and 190 °C, with times of 300 s, 360 s and 420 s. The product/oil ratio was 1:4 weight/volume (250 g/L). The moisture of the arepas decreased as the process temperature increased (p<0.05).An increase in oil content was found as the processing time increased (p<0.05). The protein, dietaryfibre, ash and carbohydrate contents of arepascon huevo were not significantly affected by processing conditions (p>0.05). Conductivity and thermal diffusivity increased with temperature, with maximum values of 0.79 W/m °C ± 0.05 W/m °C and 2.96 x 10 -7 m 2 s -1. Hardness increased with temperature (p<0.05) varying from 13.41 to 27.34 N. The understanding thermal and texture properties are important in order to improve the frying processing and physicochemical parameters of arepa con huevo.

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Section: Chemical Composition Analysismentioning

confidence: 99%

Section: Chemical Composition Analysismentioning

confidence: 99%

Section: Chemical Composition Analysismentioning

confidence: 99%

See 1 more Smart Citation

Effect of Frying Temperature and Time on the Thermophysical Properties and Texture Profile of Arepa Con Huevo

Torres¹,

Alvis²,

Acevedo³

2018

IJCTR

View full text Add to dashboard Cite

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“…For example, the combination of 10 mL L −1 methylcellulose and 5 mL L −1 sorbitol in the batter of fried potatoes reduced the oil content by 40.6% . Oke et al . studied the impact of soybean hull coated frying batter on the fat content of deep‐fried food.…”

Section: Introductionmentioning

confidence: 99%

Significant fat reduction in deep‐fried kamaboko by fish protein hydrolysates derived from common carp (Cyprinus carpio)

et al. 2019

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BACKGROUND To evaluate their fat reduction effect, common carp fish protein hydrolysates (FPH) were made using four methods: the conventional enzymatic process, a microwave‐intensified enzymatic process, the conventional alkaline hydrolysis process, and a microwave‐intensified alkaline hydrolysis process. RESULTS The efficiency of protein extraction was significantly enhanced by microwave intensification. The oil‐holding capacities of FPH produced by these four processes were all lower than that of raw fish protein. The water‐holding capacities of FPH produced by these four processes were all higher than that of raw fish protein. The FPH from the four processes and raw fish protein were used in the preparation of deep‐fried kamaboko. The fat content of deep‐fried kamaboko was drastically reduced from approximately 160 g kg−1 to about 50 g kg−1 by replacing 20 g kg−1 fish mince with FPH, regardless of the process. Texture profile analysis (TPA) of deep‐fried kamaboko found no significant difference in hardness and brittleness among all the deep‐fried kamaboko samples. The similar interior protein cross‐linking micro‐structure of all these samples further explained the TPA finding. CONCLUSION With the involvement of FPH in the formulation, the fat content of deep‐fried kamaboko can be significantly reduced from approximately 160 to 50 g kg−1, without a change in its texture. © 2018 Society of Chemical Industry

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“…Packaged fried foods such as fried instant noodles, potato chips, fried dough twist and crispy rice have been widely appreciated worldwide not only because of their flavor, crispness and pleasant eating characteristics, but their convenience and satisfied shelf life (Oke et al, 2017). The typical fried flavor is mainly due to lipid degradation products originating from frying oils; fried foods have high oil content and loose structure, which easily induce lipid oxidation and degradation during long time storage (Sebastian et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Quality assessment of packaged fried foods during storage based on oven storage test

Zhang

Zhong-hong

et al. 2018

Int J of Food Sci Tech

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Summary Packaged fried foods have been appreciated worldwide, so monitoring quality deterioration during storage is very crucial. Twelve types of commercial packaged fried foods were selected to determine quality parameters such as moisture content (MC), hardness (HN), acid value (AV), peroxide value (PV), carbonyl value (CV), dielectric constant (DC), fatty acid compositions (FAC) and acrylamide (AA) every 3 days by Schaal oven tests. MC and HN showed a linear relationship with high correlation coefficient (R ≥ 0.821). PV increased from 2.65–8.51 meq/kg to 5.97–59.90 meq/kg. DC was highly correlated with MC, HN, PV, CV and AV (p ≤ 0.05). The content of unsaturated fatty acids slightly decreased, whereas that of saturated fatty acids marginally increased. AA content increased slightly during storage and varied from 43.07 to 226.82 μg/kg. These results revealed that DC can be used as an evaluation index of the quality deterioration of packaged fried foods during storage.

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Frying of Food: A Critical Review

Cited by 125 publications

References 69 publications

Effect of Frying Temperature and Time on the Thermophysical Properties and Texture Profile of Arepa Con Huevo

Effect of Frying Temperature and Time on the Thermophysical Properties and Texture Profile of Arepa Con Huevo

Significant fat reduction in deep‐fried kamaboko by fish protein hydrolysates derived from common carp (Cyprinus carpio)

Quality assessment of packaged fried foods during storage based on oven storage test

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