Frying Characteristics Research Articles

Intensified synthesis of a triglyceride of octanoic acid using sonication and assessment of its frying characteristics.

The online version contains supplementary material available at 10.1007/s13197-022-05379-3.

Yield, frying quality, plant vigor, and maturity of potato clones

ABSTRACT The objective of this research was to evaluate advanced potato clones for tuber yield, frying quality, plant vigor, and maturity, grown from minituber seeds, and to assess correlations between these traits. Eight advanced potato clones of Embrapa Potato Breeding Program (F11-09-03, F05-11-03, F54-11-06, F141-11-01, C2718-12-09, C2718-24-09, C2743-09-09, and CL308) and three commercial cultivars (Agata, Asterix and BRSIPR Bel) were evaluated. Experiments were carried out in autumn 2017, in Canoinhas-SC and Pelotas-RS. A randomized complete block design with four replicates was used. We used tuber seeds type IV (minibubers). We evaluated plant vigor, maturity, yield and number of marketable tubers, yield and number of total tubers, average tuber weight, specific gravity, and frying color. Individual and joint variance analyses revealed significant differences (p <0.05) among genotypes for all traits at both locations. The GxE (genotype x environment) interaction was significant for all traits. For the two locations together, clones F05-11-03, C2718-12-09, C2718-24-09 and the control cultivar BRSIPR Bel showed higher marketable tuber yields. The first two clones also showed tubers with high average tuber weight. Clone F54-11-06 showed the later maturity at both locations. Regarding the frying quality characteristics, only clone F141-11-01 showed a pattern comparable to that of the control cultivar Asterix. Also, clones with higher plant vigor had higher tuber yield, but late maturity. Frying quality traits were not correlated between them and among other traits.

Effect of extrusion on thermal, textural and rheological properties of legume based snack.

Attempts have been made to improve dough handling properties and quality of legume based snack by incorporating extruded black gram (EBG) flour as partial substitute for raw black gram (RBG) flour. In present work overall quality improvement was achieved by analyzing (a) thermal properties of RBG and EBG flour (b) rheological properties (shear stress, shear rate, storage modulus, loss modulus, deflection angle and complex viscosity) of legume based snack dough and (c) post frying characteristics (colour and texture) of legume based snack. Three different legume based snack samples with different flour formulations (RBG flour, RBG flour incorporated with 25% EBG flour and RBG flour incorporated with 50% EBG flour) were prepared, characterized and compared with standard market sample. Dough exhibited shear thinning behaviour and G' and G″ showed rising behaviour with angular frequency whereas, complex viscosity showed decreasing behaviour. Herschel-Bulkley model was best fitted. Significant changes were observed in values of onset, peak and endset gelatinization temperatures on extraction of black gram flour which improved dough handling properties during papad processing and enhanced organoleptic profile of end product.

Effects of inulin, carrot and cellulose fibres on the properties of raw and fried chicken meatballs

The effects of inulin, carrot, and cellulose fibres (3%, 6%, and 9%) on raw and fried chicken meatballs were studied. Meatball pH, thiobarbituric acid reactive substances (TBARS), and colour values were determined for raw samples in refrigerated storage on the 1st, 5th and 10th days. The effects of fibres and their various levels on frying characteristics such as yield, diameter reduction, moisture retention, fat absorption, colour and sensory properties of fried chicken meatballs were evaluated. Fibres caused significant differences in the pH and TBARS values of the raw meatballs owing to their sources and levels. They improved colour properties (L: lightness, a: redness, b: yellowness) of the raw and fried samples. In addition, cellulose and carrot fibres affected the yield, moisture absorption, and diameter reduction values of the fried samples positively. In conclusion, the use of fibres in such products can affect product quality positively. The use of 3% inulin, 9% carrot, and 6% and 9% cellulose fibres had more beneficial effects on chicken meatballs.Keywords: Dietary fibre, frying, poultry products, product quality, storage stability

풀칠·고명기로 제조된 김부각의 물리적 건조 및 튀김 특성

Department of Rural and Biosystems Engineering, Chonnam National University, Gwangju 500-757, KoreaReceived on 11 September 2015, revised on 12 November 2015, accepted on 13 November 2015Abstract : Kimbugak is one of Korea’s traditional snacks made of laver. This study was conducted to investigate the physical drying and frying characteristics of kimbugaks made by a pasting & garnishing machine. The drying and frying characteristics should be analyzed to develop a continuous operation system for manufacturing kimbugak because kimbugak has a high moisture content after pasting process. Materials for pasting and garnishing on laver were rice gruel and sesame. The aluminum shelf with square hole was selected as a drying shelf. The recommended size of the square hole type was 1.5 mm × 1.5 mm because characteristics of deformation and easy separation from the shelf were excellent at the hole size. The drying time of 2 hours was also recommended with the drying temperature of 70℃ based on the test results such as dried condition (good), moisture conten t (3.7%), deformation (12.1 mm), and shrinkage rate (19.8%). As the frying conditions for dried kimbugaks, recommended oil temperature and frying time were 170℃, 15 seconds, respectively when corn oil was used. In the case of frying for undried kimbugaks, recommended oil temperature and frying time were 210℃, 2 - 3 minutes, respectively for improvement of work efficiency.Key words : Laver, Kimbugak, Drying & frying condition, Mechanical manufacturing, Physical characteristics*Corresponding author: Tel: +82-62-530-2157E-mail address: y-choi@jnu.ac.kr

Anti-oxidative effect of turmeric on frying characteristics of soybean oil.

Curcumin, the active principle of turmeric, is known to act as an anti-oxidant, anti-mutagen and anti-carcinogen. This study aimed to find out the thermal and oxidative stability of soybean oil when potatoes marinated with turmeric were deep fried in the oil. Two sets of experiment were carried out. In one set, 1L of oil was heated for 24h (8h daily for 3 consecutive days) and 200g of potato chips without any marination were fried each time twice daily. Foods were fried in batches to replicate the commercial practice of the food industries. The temperature maintained during the whole experiment was at 180-190°C i.e. at the frying temperature. About 50ml of the oil sample was collected after every 4h. In the second set, another 1L of soybean oil was heated for 24h in the similar manner and potato chips marinated with turmeric was fried twice daily. Oil samples were collected as before and comparative studies were done. The chemical parameters like acid value, peroxide value, content of 4-hydroxy-2-trans-nonenal (HNE) and fatty acid composition for all the oil samples of each set were determined. The comparative studies on peroxide value and content of HNE revealed that the antioxidant property of curcumin in turmeric helped in reducing the oxidation of the oil initially, but with increase in duration of time, the antioxidant potency got gradually reduced. The loss of unsaturated fatty acids were calculated from the fatty acid composition and it was found that loss of unsaturation in soybean oil where turmeric marinated potatoes were fried was 6.37% while the controlled one showed 7.76% loss after 24h of heating. These results indicated higher thermal and oxidative stability of the soybean oil in presence of turmeric. However, the antioxidant effect gradually decreased with increase in duration of heating.

EFFECT OF PRE DRYING AND USING HYDROCOLLOID SYSTEM ON FRYING CHARACTERISTICS OF FRIED POTATO

This study investigated the interaction effect of pre drying treatments and using hydrocolloids mixture as an edible coat, as a packaging material and for better frying results for fried potato. Pre drying treatments used were heating samples at 69°C for 3 and 25 min. Hydrocolloid system used was MA-1 type, Hydrocolloid GENU® texturizer contains; methylcellulose, carrageenan and potassium chloride. Treatments were evaluated by measuring oil content, moisture content, cutting force, color and mold growth. The result showed a great effect for the hydrocolloid system in combination of pre drying treatment (69°C for 25 min) in both prolonging the fried product shelf-life through retarding and decreasing mold formation and in enhancing the frying characteristics; oil-uptake (reduced by 39.33%), moisture loss (reduced by 25.83%) and texture. The treatments did not significantly affect the color of fried potato samples.

Particle Size Distribution of Commercial Cowpea (Vigna unguiculata (L) Walp.) Flour and Sensory Properties of Akara

Cowpea (Vigna unguiculata (L) Walp.) is an indigenous African legume. It is an important source of protein in the diet of West Africans. In Nigeria, large proportion of cowpea is consumed as a deep fat fried foam product (akara), after the beans had been soaked in water, manually dehulled and made into paste. The inconvenience of these procedures each time is a major constraint in the utilization of cowpea and has led to considerable effort towards production of ready-to-use cowpea flour which can be hydrated into paste for akara. Consistency, dispensability and the frying characteristics of cowpea paste, reconstituted from cowpea flour, and the quality of the resulting akara balls, are influenced among others by particle size distribution of the paste. In this study, particle size distribution of commercially produced cowpea flour was determined and the sensory properties of akara made from it were compared with that prepared using a traditional method. The commercial cowpea flour notably had finer particles than the traditional paste. Over 40% of the commercial cowpea flour had particles finer than 0.75x10-4m as against 25% of the traditional paste. The concentration of particles intermediate between flour and grits (i.e. in the 2x10-4m - 6.0x10-4m pore region) was higher in the traditional paste (44.72%) than the commercial cowpea flour (18.36%). All the akara had high scores for colour, while the commercial cowpea flour akara had significantly (p?0.05) lower scores for texture, flavour and overall acceptability. The commercial flour akara was dry and dense with tough outer surface, and beany flavour. Texture and flavour are very important determinants of akara quality.

Effect of soy supplementation on the physicochemical and sensory qualities of ‘Akara' from cowpea flour

Effect of supplementation on the physiochemical properties of cowpea flour and the sensory qualities of its akara balls were investigated. Akara is a deep-fat-fried product prepared from cowpea (Vignia unguinculata) flour or paste consumed in some parts of West and East Africa. Cowpea flour was supplemented with Soy flour in ratios 0, 20, 30 and 100% levels. The mixtures of the flours were subjected to physicochemical analyses while the akara balls were subjected to sensory evaluation. Analyses showed that as the level of supplementation increased, the protein content, specific gravity, bulk density, swelling capacity and the foaming capacity decreased while on the other hand the water absorption capacity initially decreased before increasing gradually. Supplementation up to 20% level produced pastes of good dispensing and frying characteristics which were well separated upon contact with the frying oil and formed uniformly shaped balls that floated and retained their integrity during frying. Above 20% supplementation level, the pastes exhibited opposite characteristics. They had a thick batter-like consistency, with difficulty in dispensing and failure to separate into individual balls and were submerged during frying. They were distorted and scattered in shape. However, they produced Akara of higher nutrient contents. KEY WORDS: Akara, Cowpea flour, Soybean flour, supplementation, frying. Global Jnl Pure and Applied Sciences Vol.10(4) 2004: 509-514

Deep fat frying characteristics of chickpea flour suspensions

Chickpea (Cicer arietinum) (Bengal gram) flour suspensions are widely used in the preparation of oriental traditional snacks and sweets. We investigated the frying characteristics of small and large boondi, a traditional product made by deep fat frying the droplets of chickpea flour suspensions. The rate of water loss during frying was much higher than that of oil uptake. Towards the end of frying, the bulk densities of small and large boondis were similar and remained constant. The analysis of microstructure of the product indicated that there were large pores and vacuoles inside, whereas the outer surface remained fairly smooth with fewer smaller pores. The colour changes during frying were described in terms of tristimulus values (brightness, hue and chroma) and yellowness, of which brightness decreased markedly; the colour of the product changed from bright yellowish orange (raw batter) to dull orange (finished product).

Influence of handling systems on meat quality of beef and some remarks concerning slaughter handling of reindeer

The combined effects of corral design and corral time on the incidence of D F D (dark, f i rm, dry meat) in young bulls and calves ( C . W . 100-110 kg) has been studied in two projects compris ing about 1800 young bulls and 600 calves. Three different types of corral design were tested individual pens, large free-range pens (6-10 animals per pen), and tethering. F o r each corral type, various holding periods were studied. The use of a so-called delivery-pen at the producer ' s was also evaluated. The delivery-pen is used for the holding of animals destined for slaughter w h i c h are gathered the day before del ivery in order to assist the transporter and to make loading a one-man job. In the calf project a l o w ceiling in the corral to prevent mount ing was tested. The ultimate p H ( p H u ) was measured in several muscles. Muscles w i t h 5.80 = p H u 6.20 as D F D . The main result can be summarized: In Sweden D F D is the most c o m m o n meat quality deficiency in beef and veal. The shelf life and the frying characteristics w i l l be reduced. The use of individual pens vis-a-vis large freerange pens resulted in a considerably reduced incidence of D F D meat. L o n g holding periods (i.e. overnight) versus short periods in individual pens caused a minor increase in D F D incidence. A corresponding comparison for large pens resulted i n a very substantial increase. W h e n young bulls that had been tethered at the producer ' s were kept tethered overnight in the corral p r io r to slaughter, hardly any D F D meat was found. The use of a delivery-pen caused a dramatic increase in D F D incidence. N o more than 4-5 calves should be housed in a pen, especially if they have to be fenced overnight. The ultimate p H was clearly reduced by lowering the ceiling in the calf-corral to prevent mount ing . The results have been used in the Swedish slaughter industry since 1985. The D F D incidence has been reduced to a m i n i m u m . Based on our results and results f rom F i n n i s h studies on reindeer it is possible to give some theoretical and concluding remarks concerning slaughter handling of reindeer. It w o u l d be recommendable to: shorten the slaughter handling procedure as much as possible. Especially the handling moments of individual animals. move the abattoir to the reindeer instead of mov ing the animals to the slaughter house. slaughter the reindeer during the autumn season. The D F D incidence increases dramatically dur ing the winter season when the animals often w i l l be in a negative energy balance. introduce electrical st imulation of the carcasses to avoid the prob lem of co ld shortening. F i n a l l y , to present detailed recommendations h o w to handle reindeer at slaughter ensuring (i) opt imal meat quality and (ii) proper animal welfare it is necessary to study the various moments i n the slaughter chain and during different slaughter seasons. 16 Rangif er, Special Issue No . 5, 1990

Quality Characteristics of Cake-type Doughnuts Containing Peanut, Cowpea, and Soybean Flours

Abstract Ten percent of the wheat flour in cake-type buttermilk doughnuts was replaced with flours processed from prepress, solvent-extracted peanuts; partially defatted, untoasted peanuts; partially defatted, toasted peanuts; and dry cowpeas. The legume-supplemented doughnuts were prepared with and without soybean flour, which is frequently added to doughnut formulations to control fat absorption during frying. The quality of test doughnuts was assessed by comparison to wheat flour reference doughnuts. Good machinability and frying characteristics were observed in reference and test batters. Legume-supplemented doughnuts scored favorably in sensory comparisons with reference doughnuts and were similar in moisture content. Oil levels of legume flour-supplemented doughnuts were the same or less than that of reference doughnuts and were more acceptable than levels reported in an earlier study which utilized the legumes in the form of meal.

Production and Consumer Acceptance of Latin American White Cheese

Latin American white cheese was produced by direct acidification of whole milk to pH 4.7 to 4.8 at 82C. In a typical trial, whole milk (2730kg) was heated to 82C in a cheese vat. Citric acid solution (5.9 kg/60 liters water) was blended to precipitate the curd. Following whey draining, the curd was mixed with 8kg of salt. After pressed overnight at 2.8 kg/cm2, the cheese blocks were held at 15.5C for 3 wk for texture improvement. Cheese yield averaged 13.36%. Flavor, texture, slicing, and frying characteristics were excellent in cheese containing 48 to 50% moisture, 21 to 22% fat, 20 to 21% protein, and a pH of 5.0. Based on a 5-point Hedonic scale, 65% of the 848 consumers reported they “like the test cheese very much” or “quite well” while 31% reported “it was acceptable”. The most popular possible use indicated was as a snack (72%), followed by use on pizza (46%), in a salad (31%), and as an ingredient in a cooked product (21%).A relatively short ripening time of 3 wk, a significantly higher yield, and potential savings in processing time associated with Latin American white cheese offer attractive economic advantages to the cheese manufacturer.

Alaska Russet, a new potato for Alaska

Of the russet lines available at this time Alaska Russet is best adapted to this northern region. Its excellent quality and appearance when baked have been reflected in a strong consumer demand for this variety in competition with imported russets. Alaskan growers have previously been at a great disadvantage in not having a competitive russet-skinned potato. Alaska Russet is a medium yielding variety that requires less seed per acre than the heavier producers. Shatter cracking can cause heavy grade out if harvesting operations are careless. Scarcely any loss is encountered from defects in tuber shape or surface blemishes other than common scab. It has not shown susceptibility to any other production or storage diseases. By commercial color standards its chipping and French frying characteristics are only fair.

Factors affecting the rate of deterioration in the frying qualities of fats. 1 i. exposure to air

AbstractThe effect of heating fats in air and the effect of heating fats in an inert atmosphere were compared, and the relationship of air to changes in the frying characteristics of fat studied. The frying characteristics of a fat did not change to an extent that is commercially significant even after 48 hr heating at 375F in the absence of air; fats heated under identical conditions but in the presence of air, changed radically. It was found, also, that fat which had changed appreciably in frying characteristics when heated in air did not continue to change significantly when heated further under nitrogen. Hence, presence of oxygen was shown to be a necessary condition for the deterioration of the frying qualities of fat at frying temp. Rate of change of the frying characteristics was found to be directly proportional to the degree of exposure of fat surface to the oxygen.