Paper Details

The effect of kind and temperature of oil used in deep frying on the amount of oil uptake

Parnian Shallal, Payman Rajaei, Simin Asadollahi

DOI: https://dx.DOI.org/10.12692/ijb/5.12.331-341

Int. J. Biosci. 5(12), 331-341. December, 2014. (PDF)

Abstract:

Thermal  process of  frying  is considered one of the  thermal processes  that  its main objective  is  improving  the edible properties of  food. Although in the process some nutritional qualitative indicators of food are decreased due to tolerance of high temperatures as well as oil uptake and increase of caloricity value. Oil uptake during deep frying  is an adverse event hygienically and economically  that any attempt to  reduce  it would be appreciated.  In this research, the effect of oil type, refined sesame oil, frying oil and semi-hydrogenated oil at three temperatures of 150, 170 and 190°C and times of 5, 10, 15 and 20 min on the amount of oil uptake in slices of potato was tested. Based on the results, frying by refined sesame oil for 10 min and at 150°C showed the lowest amount of oil uptake. In addition, the profile of fatty acids of any oil at the beginning and after 20 min in all three test temperatures was identified by gas chromatography that the results showed no significant changes.