Deep Frying Method Research Articles

Effects of deep, air and vacuum frying on oyster quality and protein-mediated mechanism analysis via TMT quantitative proteomics

AbstractFried oyster is a popular aquatic food product in East Asia, but nutrient loss during thermal processing become a significant concern. The goal of this research was to examine the impact of distinct frying techniques, including deep frying (DF), air frying (AF), and vacuum frying (VF), on the nutritional, textural and flavor characteristics of oysters. The VF method demonstrated superior retention of beneficial properties and flavor, and reduced protein and lipid oxidation compared to the DF and AF methods. Furthermore, proteomic analysis of oysters was attempted to explain the molecular mechanisms governing the influence of key differential proteins. 20 major differential proteins, including actin-2 protein, tryptophan 2,3-dioxygenase and 1-alph, involved in oyster protein oxidation were identified, annotated and analyzed to elucidate their influence mechanisms. This research provides a deeper understanding of intricate interactions between frying techniques and oyster biochemistry, which offers valuable implications for enhancing food quality in seafood industry

Characterization of physical attributes of cassava chips in different frying conditions

Krepek tette is a variety of casava-based chips. However, the process production is quite different with cassava chips. After peeling, cassava is steamed, flattened, and dried. As one of the culinary signatures of Pamekasan, good quality keripek tette must be guaranteed by the Industry. Crispeness is the most essential factor in assessing the quality of this product. Therefore, this study aims to characterize product quality attributes such as moisture content, thickness expansion, porosity, and color products in different temperatures and frying times. The frying process used the deep frying method. The experiment was designed using two factors, and each experiment used three levels: temperature (150, 160, 170°C) and frying time (40, 50, 60 s). The result showed a higher temperature and frying time, and the moisture content of the product was lower. The thickness expansion increases in line with the temperature rising. However, it decreases with longer frying time. In addition, porosity increases linearly with temperature and frying time. The appearance of the product slightly changes. Before frying, the color of the product is yellowish, and after that, it turns slightly brownish. The result is the potential to develop an evaluation of crispiness quantitatively.

Acrylamide formation in air-fried versus deep and oven-fried potatoes.

Present study investigates the effects of different home pre-treatment processes and cooking techniques on the acrylamide content of fried potatoes. Potato sticks were prepared in two different pre-treatment ways (washing and soaking) and cooked with three other techniques (air frying, deep frying, and oven frying). Acrylamide analyses were performed on cooked potatoes using an LC-MS/MS method. The highest acrylamide content was found in potatoes cooked using the air fryer (12.19 ± 7.03 μg/kg). This was followed by deep frying (8.94 ± 9.21 μg/kg) and oven frying (7.43 ± 3.75 μg/kg). However, the difference between the acrylamide contents of the potatoes according to the cooking methods was not statistically significant. The acrylamide content of the potatoes that were subjected to soaking in all three ways was lower than the potatoes that were not soaked and only washed. In the deep-frying method, it was found statistically significant that the soaked potatoes contained less acrylamide (p = 0.029). It is important to highlight the relatively low acrylamide levels found in oven-frying, lower than air frying in both washing and soaking groups in the present study. Although air fryers, which have become widely used as an alternative to deep frying in recent years, provide French fries with less oil, their role in the formation of acrylamide should be further investigated.

Influence of Multiple Deep-Frying Cycles on the Characteristics of Corn Oil and Acrylamide Content in French Fries

Reusing oil in deep-frying is a common practice in homes and restaurants, with little knowledge of its negative effects. The present study investigated the physicochemical properties of corn oil (CO) and acrylamide content (AA) in French fries during four deep-frying cycles. Results revealed that the lowest level of AA contamination was 24.65 ppm during the first frying cycle, while the highest level was 55.91 ppm after four frying cycles, indicating increased acrylamide formation. Repeated frying led to detrimental changes in CO, including significant increased peroxide value, acid value, free fatty acids, viscosity, and density, decreased smoking point, and iodine number, signifying reduced thermal stability and unsaturation level. DPPH assay showed antioxidant activity decreased from 41.51 to 23.41, while TFC decreased from 20.29 to 15.02 and TPC decreased from 14.85 to 3.97 after four frying cycles, indicating the declining quality of CO after reusing it in the deep-frying method.

Analisis Kimia Minyak Goreng Bekas Pedagang Gorengan Dengan Metode Deep Frying di Lingkungan Perguruan Tinggi Swasta Kota Jambi

Background: The largest demand for cooking oil in Indonesia is dominated by the use of coconut cooking oil with a breakdown of 8.954 million tons for palm cooking oil. Indonesia's most favorite food product is fried food. Fried food is one of the snacks that is always present when gathering. Examples of molen, fried tofu, fried tempeh, fried banana, fried bakwan, with deep frying methods that use a lot of oil, so that it has an impact on the use of cooking oil repeatedly and causes damage to cooking oil. Aims: aims to determine the chemical damage of used cooking oil based on the test parameters of water content, free fatty acid content and peroxide number content in accordance with the 2019 SNI palm cooking oil standard Methods: Descriptive non-experimental research is survey in nature, by collecting data interviews and questionnaires. This research was conducted in May-June 2023. The method of determining the sample is total sampling and univariate data processing. Results: The results showed that of the 10 samples of cooking oil used by fried food traders in private universities in Jambi City, there were 10% moisture content, 10% free fatty acid content and there were 100% peroxide number levels that did not meet the 2019 SNI standards. Conclusion: Of the 10 samples of used cooking oil from fried food traders in private universities in Jambi City, there was 1 sample of used cooking oil H that did not meet the 2019 SNI palm cooking oil quality standards

Responses of the nutritional value of the orange fleshed ‘Bophelo’ sweet potato (Ipomoea batatas L.) cultivar under various processing techniques

Sweet potato (Ipomoea batatas L.) is a nutrient-dense root crop that is high in antioxidants. However, consumption was observed to decline, mainly as a result of the limited post-harvest processing methods. The boiling method is commonly used, however, leaching of the essential nutrients into the boiling water affects its nutritional value. Therefore, the objective of the study was to investigate the effect of various processing techniques on the nutritional value of the orange fleshed ‘Bophelo’ sweet potato cultivar. A 2 × 3 factorial experiment, arranged in a completely randomized design (CRD), was conducted. Factors A comprised 2 preparations (unpeeled and peeled) methods and factor B comprised three processing (boiling, deep-frying and roasting) methods, which served as treatments, in triplicates. The unprocessed, raw-peeled and unpeeled samples represented the control. Data on vitamin C, beta carotene, total phenolic, starch and protein were determined and recorded. In the peeled form, roasted samples had the highest nutritional accumulation (vitamin C 21.03 mg/100 mL, beta-carotene 64.6 μg/100 g, starch 5.86 g/mL and protein 0.3 mg/L), whereas in the unpeeled form, higher total phenolic (80.7 mg/GAE/g) was retained. The deep-frying method favoured vitamin C (10.00 mg/100 mL) and starch (13.6 g/mL) in the peeled form, but in the unpeeled form, beta-carotene (32.0 μg/100 g), total phenolic (66.2 mg/GAE/g) and protein (1.5 mg/L) were retained. The boiling method retained low levels of vitamin C (3.35 mg/100 mL), beta carotene (54.8 μg/100 g), total phenolic (43.5 mg/GAE/g) and protein (1.3 mg/L) in peeled forms, whereas starch (8.59 g/ml) was retained in the unpeeled samples. In conclusion, the roasting method demonstrated high retention of the tested nutritional value in ‘Bophelo’ sweet potato samples.

Pengaruh Perbandingan Kacang Merah dan Tepung Tapioka dalam Pembuatan Keripik Tempe Kacang Merah (Phaseolus Vulgaris L.) terhadap Daya Terima Konsumen dan Sifat

Abstract
 
 Red bean (Phaseolus vulgaris L.) is a cowpea of ​​the Fabaceae family which has the same potential and properties as soybeans to be processed into tempeh chips. Tempe chips are processed tempeh with tapioca starch as a mixing ingredient during fermentation for 36 hours at a temperature of 25-30 ℃ then thinly sliced ​​1.5 cm thick and fried in palm oil at 180 ℃ using the deep frying method. This study aims to see how much consumer acceptance is in terms of color, bean density, shape, aroma, crispness and taste and the physical properties of red bean tempeh chips which include thickness, diameter and swelling power with three ratios of red beans and tapioca starch of (1 :1, 1:1/2 and 1:1/3). Red bean tempeh chips with a ratio of red beans and tapioca starch of 1:1/2 gave the best consumer acceptance rating compared to other comparisons with an average value of 4.6 and physical characteristics of red bean tempeh chips with a ratio of red beans and tapioca starch of 1 :1 is the best compared to other comparisons with an average swelling value of 41.766 and an average diameter swelling value of 0.0308.
 
 Keywords: Kidney beans, tempeh chips, consumer acceptability, physical properties.

He Effect of Various Plant Fluor and Egg Fluor to Internal Temperature, pH, Taste and Crispy Level of Fried Chicken

Fried chicken is the food product which is made from chicken meat by using deep frying method. This product processed with milk marinate during 8 hours of storage, then it powdered to distribute the chicken meat until it was tawny and crispy by floor as the support ingredient. This study aims to analyze using the plant floor and egg floor as seasoned floor to internal temperature, pH and organoleptic characteristic of fried chicken. This study used Completely Random Design (CRD) including 4 treatments: Seasoned floor (P0), sticky rice floor (P1), sago floor (P2) and egg floor (P3). The measurement parameters used are internal temperature, pH and organoleptic characteristic. This study showed that using plants floor and egg floor had not significance to internal temperature and pH (p>0.05), but had significance to taste and crispy level (p<0.05). The plant fluor (sticky rice and sago) has good primacy to quality of fried chicken.

The Effect of Different Frying Methods and the Addition of Potassium Aluminum Sulfate on Sensory Properties, Acrylamide, and Oil Content of Fried Bread (Youtiao)

This study aims to compare traditional, vacuum, and electrostatic frying methods on the mitigation of acrylamide formation, and oil content with and without potassium aluminum sulfate in youtiao. The results obtained showed that the addition of potassium aluminum sulfate decreased pH and 79.88% acrylamide content in youtiao with traditional frying. Electrostatic frying and vacuum frying methods do not reduce acrylamide content and oil content of youtiao when compared to the traditional deep-frying method in this research. The present study indicated that the pH of youtiao with vacuum frying method increased from 5.87 to 6.49 without potassium aluminum sulfate addition. Youtiao with potassium aluminum sulfate fried by traditional deep-frying had higher flavor and appearance score and lower oil content than the electrostatic frying method. The results of this research could be a consideration for alternative slow acting aluminum acidulants, reducing oil adsorbing frying methods in future work.

PENGEMBANGAN PRODUK KRIPIK TELA ANEKA RASA DAN STRATEGI PEMASARANNYA UNTUK KESEJAHTERAAN KELOMPOK WANITA RENGGANIS JEMBER

Sweet potato is a foodstuff containing carbohydrate which has advantages compared to other carbohydrate sources. One of the sub-districts in Jember Regency which mostly cultivates sweet potato plants is Panti District, Pakis Village, Kemundungan Hamlet. All the time the farmer group sells sweet potatoes in the form of fresh tubers at very low prices, starting from the price of Rp 500, - to Rp 1500, - per kilo. In order to support agricultural development towards the realization of sustainable superior agriculture based on local resources, our dedication team will carry out the program "Development of Various Flavored Sweet Potato Chips Products and Its Marketing Strategies for the Welfare of Rengganis’s Women Farmers Group in Jember" to increase food independence, added value, competitiveness and welfare of farmers. Methods: The types of training that will be given involves providing training in making chips with the Deep Frying method, as well as providing marketing strategy training in order the products can develop and sell well in the market. The executor of the activity consists of one chief executive who is competent in entrepreneurship, and one executive member who is competent in mechanization of food processing equipment. Results: Outputs to be achieved are an increase in competitiveness and application science and technology for the community of farmers women in Rengganis, Jember. This activity will be carried out for 8 months with a total cost needed, around Rp. 47,500,000.Conclusion: Increased knowledge and competitiveness of farmers women in Rengganis, Jember.

Influence of different cooking methods on the nutritional and potentially harmful components of peanuts

This study investigated the comparative effects of boiling, roasting, deep-frying methods on the content of nutritional and potentially harmful components in peanuts. After cooking, the contents of total reducing sugar, sucrose, unsaturated fatty acids and almost all individual amino acids were reduced. Free methionine disappeared after heating processing, whereas fructose, starch, cis-palmitoleic acid and saturated fatty acids were increased in processed samples. Micronutrients including flavonoids and phenolic reduced significantly after boiling process but increased after roasting process. Both of frying and roasting promoted the formation of potentially harmful components including HMF, acrylamide and furan. The overall compositional difference between samples were further displayed and identified by a combination application of HCA and PCA, which showed that the roasting and frying process had a significant impact on the nutritional composition of peanuts.

Antioxidant properties of two novel lipophilic derivatives of hydroxytyrosol

Two novel lipophilic derivatives of the natural olive oil phenol, hydroxytyrosol (HT), were synthesized using 3,4-dihydroxyphenylacetic acid as starting material. Their antioxidant activities and kinetics compared to HT and TBHQ were assessed by Rancimat, Schaal Oven, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and deep-frying methods. All experiments, including kinetic data analysis based on the Arrhenius equation, utilized in assessing antioxidant activity except the DPPH assay revealed that the new lipophilic HT derivatives exhibited much stronger antioxidant activity than hydroxytyrosol. Tert-butylhydroquinone exhibited stronger antioxidant activity in bulk oil at 65 °C than the new HT derivatives, but showed much lower activity at higher temperatures (>110 °C). This demonstrates that the introduction of bulky alkyl moiety to the ortho-diphenolic structure of HT increased its antioxidant activity. It can be concluded that the new lipophilic HT derivatives satisfy industrial demands for bioactive compounds with strong antioxidant potential at high temperatures.

EFEKTIVITAS Pseudomonas sp. BOT4 DALAM MENDEGRADASI MINYAK JELANTAH MENGGUNAKAN SUMBER NITROGEN NATRIUM NITRAT DAN YEAST EXTRACT

Jelantah is the residual waste of cooking oil. The disposal of untreated waste directly into the environment has the potential to promote damage such as water channels clogging and water body pollution. Form of waste treatment such as biodegradation can be done using potential bacteria such as Pseudomonas spp. which has been known for being effectively in decomposing organic waste. This study aimed to observe the ability of Pseudomonas sp. BOT4 in degrading jelantah with different nitrogen sources i.e. NaNO3 and yeast extract. This study was carried out from August to October 2018. The used cooking oil samples were homemade with deep frying method and the isolate samples were collected from used cooking oil-contaminated sewer water. Split plot design was used with time of incubation as main plots and nitrogen sources as subplots. The parameters observed were cell density and degraded oil weight. The results obtained stated that nitrogen sources of NaNO3 and yeast extract given optimum effect on cell density of Pseudomonas sp. BOT4 on day three each with OD600 value of 1,361 and 2,300. Nevertheless both nitrogen sources did not really give real effect on final weight of degraded oil, each with weight of 1,28 g dan 1,09 g.

A novel antioxidant: 6,6'-(butane-1,1-diyl)bis(4-methylbenzene-1,2-diol)

A novel compound, 6,6'-(butane-1,1-diyl)bis(4-methylbenzene-1,2-diol) (BMB), was synthesized through an acid-catalyzed condensation reaction between 4-methylcatechol (HPC) and butyraldehyde. When evaluated by the Rancimat and deep frying methods, BMB exhibited a stronger antioxidant activity than TBHQ. Its DPPH radical scavenging activity was also fairly higher than TBHQ, but lower compared to its mother phenol, HPC, due to its relative ease of binding DPPH•. BMB had the strongest scavenging ability of the 4-methylcatechol analogues reported to date. It could be used effectively to retard lipid peroxidation in both moderate and high temperature food preparations.

Effects of dietary habits and sedentary lifestyle on breast cancer among women attending the oncology day treatment center at a state university in Turkey

Certain lifestyle factors affect the risk of developing breast cancer. Especially, diet and physical activity play a primary role in preventing breast cancer. However, the results of studies on this subject in different societies are still conflicting. The objective of this study is to determine the effects of dietary habits and sedentary lifestyle on breast cancer risk among women attending the Oncology Day Treatment Center at a state university in Turkey. This case-control study was conducted in the Oncology Day Treatment Center at a state university in Turkey between December 1st, 2016 and June 1st, 2017. The case group consists of 65 women diagnosed with breast cancer, and the control group consists of 65 women without any chronic disease. The Mediterranean diet score was used to assess the dietary habits of the participants, and the International Physical Activity Questionnaire Short Form was used to assess the physical activity (sedentary lifestyle) of the participants. The Shapiro-Wilk W test was used to check for normality within the distribution of scale scores. Categorical data were compared using the Chi-square test. Multivariate binary regression analysis was conducted (P < 0.05). The proportion of participants who received a higher score from the Mediterranean diet score was significantly lower in the case group than in the control group. The proportion of physically inactive individuals in the case group was higher than those in the control group. Body mass index (BMI) at the age of menopause was significantly higher in the case group than the control group. Those who frequently use a deep-frying cooking method to cook red meat have a 6.77 times higher breast cancer risk than those who use a stewing method. Comparing those who do not consume olive oil, or who consume olive oil rarely, once or twice a week compared with those who consume olive oil daily, it was found that the case group has 4.5 times higher risk than the control group. Cooking red meat by a deep-frying method, lack of physical activity, having a higher BMI particularly during the postmenopausal period, and nonadherence to the Mediterranean diet are risk factors of breast cancer.

Abdominal obesity and type 2 diabetes in Asian Indians: dietary strategies including edible oils, cooking practices and sugar intake.

Obesity and type 2 diabetes are increasing in rural and urban regions of South Asia including India. Pattern of fat deposition in abdomen, ectopic fat deposition (liver, pancreas) and also low lean mass are contributory to early-onset insulin resistance, dysmetabolic state and diabetes in Asian Indians. These metabolic perturbations are further exacerbated by changing lifestyle, diet urbanization, and mechanization. Important dietary imbalances include increasing use of oils containing high amount of trans fatty acids and saturated fats (partially hydrogenated vegetable oil, palmolein oil) use of deep frying method and reheating of oils for cooking, high intake of saturated fats, sugar and refined carbohydrates, low intake of protein, fiber and increasing intake of processed foods. Although dietary intervention trials are few; the data show that improving quality of carbohydrates (more complex carbohydrates), improving fat quality (more monounsaturated fatty acids and omega 3 polyunsaturated fatty acids) and increasing protein intake could improve blood glucose, serum insulin, lipids, inflammatory markers and hepatic fat, but more studies are needed. Finally, regulatory framework must be tightened to impose taxes on sugar-sweetened beverages, oils such as palmolein, and dietary fats and limit trans fats.

Characteristics of PAHs from deep-frying and frying cooking fumes

Cooking fumes are an important indoor source of polycyclic aromatic hydrocarbons (PAHs). Because indoor pollution has a more substantial impact on human health than outdoor pollution, PAHs from cooking fumes have drawn considerable attention. In this study, 16 PAHs emitted through deep-frying and frying methods using rapeseed, soybean, peanut, and olive oil were examined under a laboratory fume hood. Controlled experiments were conducted to collect gas- and particulate-phase PAHs emitted from the cooking oil fumes, and PAH concentrations were quantified via high-performance liquid chromatography (HPLC). The results show that deep-frying methods generate more PAHs and benzo[a]pyrene (B[a]P) (1.3 and 10.9 times, respectively) because they consume greater volumes of edible oil and involve higher oil temperatures relative to those of frying methods. In addition, the total B[a]Peq concentration of deep-frying is 2.2-fold larger than that of frying. Regarding the four types of edible oils studied, rapeseed oil produced more PAH emission than the other three oil varieties. For all of the cooking tests, three- and four-ringed PAHs were the main PAH components regardless of the food and oil used. Concerning the PAH partition between gas and particulate phase, the gaseous compounds accounted for 59-96 % of the total. Meanwhile, the particulate fraction was richer of high molecular weight PAHs (five-six rings). Deep-frying and frying were confirmed as important sources of PAH pollution in internal environments. The results of this study provide additional insights into the polluting features of PAHs produced via cooking activities in indoor environments.

English

The study was conducted to determine the effect of various cooking methods - grilling, deep frying, pan frying and roasting on quality attributes of Muscovy drake meat. A total of one hundred and eighty (180) Muscovy drakes fillets weighing between 118-130 g were used in a completely randomized design. Cooked samples were analyzed for proximate composition and physical characteristics. Organoleptic characteristics were evaluated using a nine-point hedonic scale. Deep fried meat samples had the highest (P&lt;0.05) cooking loss (52.37%), while pan and deep fried meat samples had the highest shear force values of 4.10 and 3.91 kg/cm3, respectively in comparison to values of 2.68 and 2.64 kg/cm3 for roasted and grilled samples. The water holding capacity (WHC) of the meat was not affected significantly (P&gt;0.05). The moisture content varied from 71.64% in the raw meat to 35.57% in deep fried fillets. Protein and ash content increased across the treatments after cooking. Pan fried (13.95%) and roasted duck fillets (13.92%) had higher fat than the raw sample (12.92%). Except for colour, other organoleptic parameters were not affected significantly. The use of deep frying method should be minimized since it resulted into meat with the least nutrient composition. Key words: Muscovy drake, cooking method, organoleptic characteristics, physical attribute.

콤비스티머 오븐조리조건이 돈가스 품질 특성에 미치는 영향

돈가스는 청소년층이 선호하는 메뉴이지만 기름에 튀겨 조리하므로 지방함량과 칼로리가 높아 비만을 유발할 수 있는 메뉴이다. 본 연구에서는 이러한 점을 개선하여 국민건강에 기여하고자, 오븐을 이용한 돈가스의 조리 방법 개발 및 이에 따른 돈가스의 품질 특성을 연구하였다. 기름조리 방법을 대체하기 위하여, 갈색 생 빵가루에 카놀라 오일을 혼합하여 돈가스를 제조하였고, 오븐 조리시간, 온도, 습도, 팬 스피드를 최적화하였다. 기름조리 돈가스 대비 오븐조리 돈가스의 지방 함량과 칼로리는 55.4%, 28.6% 유의적으로 감소하였다(P<0.05). 색도와 조직감, 베터 분리율 분석에서 유의차가 없었으며(P>0.05), 관능평가 에서도 전체적인 맛 항목 등에서 유의차가 없었다(P>0.05). 따라서 돈가스를 최적화된 조건으로 오븐 조리한다면, 기름 조리 돈가스와 맛이 유사하여 고객의 선호도를 유지하고, 다이어트를 필요로 하는 사람들에게 유용할 것으로 기대된다. Deep-frying pork cutlets contains high fat and calories and can cause obesity, even though it has a high preference among young consumers in Korea. In this study, we have investigated the use of oven cooking method and is studying quality characteristics of pork cutlets for the contribute to improving national health. For the replace the deep-frying method, the pork cutlet was using canola oil added brown crumbs and optimization the oven cooking time, temperature, relative humidity, fan speed. The fat content and calories of oven pork cutlet reduced by 55.4% and 28.6% respectively(P<0.05), when compared to frying method. In a color experiment, texture characteristics and separation ration of batter, oven pork cutlet has no difference(P>0.05), in a sensory characteristics, overall taste has no different (P>0.05) with frying pork cutlet. Therefore, if pork cutlet cooking by oven with optimized condition, without impoverishment of consumer's preference because of the taste similarity with frying pork cutlet and these results may be helpful to people who need dietary treatment.