Frying

The main goal of the current investigation was to use sugar cane bagasse ash (SCBA) and to compare its adsorption efficiency with Magnesol XL as synthetic adsorbents to regenerate the quality of fried sunflower oil. In addition, to evaluate the effect of water washing process on the quality of fried and fried – treated sunflower oil. The metal patterns of sugar cane bagasse ash and Magnesol XL were determined. Some physical and chemical properties non-fried, fried and fried–treated, sunflower oil were determined. Sunflower oil sample was  heated at 180 ± 5 °C, then frozen French fries potato were fried every 30 min. during a continuous period of 20 h. Oil samples were taken every 4 h. The filter aids were added individually to the fried oil at levels 1, 2 and 3 % (w / v), then mechanically stirred for 60 min at 105 oC. The results indicate that all the filter aids under study were characterized by high levels of Si and variable levels of other minerals. The highest level of Si was r...

Discontinuous frying of breaded chicken in cottonseed oil was evaluated. Three 400 g batches of foodstuff were fried daily in a 28 L fryer at 182 °C for 4.5 minutes for 7-8 days, and the experiment was repeated three times. The total polar compounds in the oil were determined by the conventional method. Changes in the oil were determined by the quick tests Testo 265, Viscofrit and Fri-check based on physical constants, and the results were compared with those of total polar compounds obtained by the conventional method. The free fatty acids, conjugated dienes, Lovibond color, oxidative stability, fatty acid composition, and polymeric compounds were also determined. During frying, the oil samples presented 6.0-39.2% total polar compounds, 0.0-12.9% polymerized triacylglycerols, 1.3-14.5% oxidized triacylglycerols, 2.8-11.0% diacylglycerols, and 1.6-2.6% fatty acids and unsaponifiable polar compounds. The breaded chicken samples lost moisture, absorbed oil up to approximately 6%, and ...

Fruits and vegetables are major sources of antioxidants. These are substances that remove free-radical intermediates by being oxidized themselves and delay or inhibit other oxidation reactions. Recent studies make clear that an antioxidant-rich diet acts as a health protecting factor. The antioxidant that was used in this study was 2,5-dimethyl-4-hydroxy-3(2H)-furanone (HDMF). Two frying methods (with and without antioxidant) were used: the first one with no replenishment of oil and the second one with frequent replenishment of oil. As it was proved by the induction period, using the Rancimat method, HDMF increased the resistance against oxidation not only of the frying oils but also of the oil that was absorbed by the chips. The results were in line with those of croissants when they were baked with or without HDMF. Taste panel test confirmed those results as panelists showed a clear preference for those products that were protected against oxidation by HDMF.

Background: Palm oil industry in Indonesia is divided into two there are cooking oil and branded cooking oil. Currently there area variety of branded cooking oil advantages, one of which is the fortification of vitamin A. Based on previous research it is known that 90% of house holds do frying as much as 4-8 times per day. Cooking oil used repeatedly can oxidize (react with air) so increasing levels of peroxide. Consumption of cooking oil containing high peroxide can cause health problems such as gastrointestinal irritation, diarrhea, and cancer. This study aims to determine the effect of the increase in the frequency of frying peroxide on cooking oil and cooking oil fortification of vitamin A was used. Method: This was experimental research with quasy experimental design. The research object in this study was cooking oil and vitamin A fortification of cooking oil used to fry out. Peroxide measurements made on a grill to 0, 1, 2, 3, 4 with three repetitions in each cooking oil. Result: On average the lowest peroxide contained in the zero frying process was equal to 5.27 MekO2/Kg (cooking oil) and 0.83 MekO2/Kg (vitamin A fortification of cooking oil) and continued to increase until the fourth frying at 18.86 MekO2/Kg (cooking oil) and 17.48 MekO2/Kg (vitamin A fortification of cooking oil). Cooking oil used repeatedly peroxide can affect the increase in cooking oil (P value 0.010) and vitamin A fortification of cooking oil (P value 0.012) and no differences peroxide between cooking oil and vitamin A fortification oil (p value 0.065). Conclusion: There were the influence of the frying process to the increased frequency of peroxide value on cooking oil. There were the effect of the increase in the frequency of peroxide value frying cooking oil fortification on vitamin A. There was no difference between the peroxide cooking oil and vitamin A fortification of cooking oil.
Keywords: cooking oil, difference, fortification, peroxide value, frying