Fried Products Research Articles

Evaluating potato varieties for their suitability for processing into potato chips and french fries under the conditions of Primorsky kray

Significance. Potato products seem to be gaining popularity in Russia, especially potato chips and french fries. The processing of potato into food products reduces storage losses and the amount of transportation needed and allows the nutritional potential of potato to be harnessed fully. However, only a minor part of all produced potato is processed in Primorsky kray by small-scale enterprises. The lack of high quality raw material is the main reason for that. The research aim was to evaluate potato varieties from our collection nursery for the traits that determine potato suitability for the production of potato chips and french fries.Materials and methods. The research was carried out in the experimental fields of the Department of potato breeding and horticulture, FSBIS “Federal Scientific Center of Agricultural Biotechnology of the Far East named after A.K. Chaiki”, in 2019-2021. One hundred and eighty potato hybrids of various origin and from different maturity groups were used as the research object. The evaluation was conducted according to the guidelines on the assessment of potato varieties for their suitability for processing and storage with a few additions.Results. The conditions in 2019 were the most favorable for yield formation in medium-early (32.3 t/ha), mid-season (31.9 t/ha) and medium-late (33.1 t/ha) varieties. Early varieties were observed to have the highest mean yield in 2021 (34.0 t/ha). Biochemical parameters (the dry matter content) and the content of reducing sugars were optimal (22-24 % and less than 0.26 %, respectively) in varieties Vektar, Zhuravinka, Darnitsa, Pamyati Rogacheva, Lady Rosetta, VR 808. The morphological parameters (the shape of tubers, the quantity and depth of potato eyes) of varieties Severnyi, Bryanskii delikates, Danaya, Kurazh, Sante, Dubrava, Nayada made them the most suitable for the production of potato chips. Varieties Kolette, Narka, Innovator, Vdokhnovenie were determined to be the most suitable for processing into french fries. Based on the complex of morphological and biochemical parameters, 29 potato varieties were selected for the production of potato chips and 26 varieties were approved for the production of french fries. The degree of suitability varied from 6.4 to 8 points. Under the conditions of Primorsky kray, varieties Sante, Tanai, Nayada. Alyaska, Krasa Meshchery, Kazachok generate the most interest for the production of potato chips. Varieties Liga, Vesna Belaya, Udacha, Utenok, Charodei, Ocharovanie, Rikarda appear to be the most suitable for processing into french fries. These varieties have a high degree of suitability after harvest and good yield.

The application of dry garlic powder and humic feed additive Humiton to increase the efficiency of sturgeons stock material growing in aquaculture

Restoring the population of relic fish sturgeons is a priority for international environmental protection measures. This problem is solved by mass production of fish fries in aquaculture for natural water bodies stocking. In this regard the effective technologies of production of such material is elevant. For this purpose the feeds for fries growing are enriches with additives of natural origin, which increase the viability and productivity of objects and have no negative impact on product quality and environment. As such additives, preparations based on food and medicinal plants — phytobiotics, as well as complex natural organic molecules — humic substances are used. In this experiment, Siberian sturgeon (Acipenser baerii Brandt, 1869) fries with an initial weight of 153.8±14.3 mg were fed with standard feed enriched with various doses of dry garlic powder as phytobiotic and humic feed additive Humiton. The inclusion of garlic powder at a dose of 30 g/kg and Humiton at the rate of 1 g/kg of humic acids to feed composition significantly increased the efficiency of fish rearing. After 5 weeks of experiment the survive of objects exceeded the control by 9.9%; the mass of fries was higher by 77.6% against the control and by 50% higher than the value of the calculated indicator of the factory juvenile sturgeons mass intended for stocking. The result obtained makes it possible to increase the efficiency of growing sturgeon fries in aquaculture in order to increase the mass and viability of the fish stock.

Thermal oxidation, 3-MCPD and glycidyl esters formation in hazelnut oil enriched with natural extracts during French fries production

Thermal oxidation, 3-MCPD and glycidyl esters formation in hazelnut oil enriched with natural extracts during French fries production

Eugenol, Isolated from the Essential Oil from Lonicera japonica Flower Buds, Could Increase the Oxidative Stability of Sunflower Oil in the Deep-Frying Procedure of Youtiao

In order to assess the sunflower oil (SFO) oxidative stability that was added by the essential oils extracted from Lonicera japonica flower buds (LJEO) during deep-frying at 180 °C for 30 h, we clarified the compound/compounds of LJEO that improved the oxidative stability of SFO. The results displayed that the addition of LJEO (0.06 g/kg) could significantly restrict the elevation or the reduction in the levels of total polar compounds (TPC), thiobarbituric acid (TBA), conjugated dienes and conjugated trienes, and the values for polymer, viscosity and the color of SFO during the whole period. Meanwhile, the reduction in the sensory attributes, including flavor, taste, crispness and overall acceptability of the fried product, youtiao, was obviously restricted as well. After the bioassay-guided fractionation of LJEO and repeated deep-frying at 180 °C for 30 h, one of its chemical constituents, eugenol, was demonstrated to be the very compound that did significantly inhibit the oxidative rancidity of the SFO. Therefore, eugenol may be employed as potential effective natural antioxidants to inhibit the oxidative rancidity of SFO during its deep-frying procedures.

Microwave frying and post-frying of French fries

French fries are popular items in the diets of many countries, but the high oil content is a major health concern for consumers. Numerous novel frying techniques have been explored by the fast food service industry and the research community to address such concern. This research aimed to study the influence of microwave heating at two frequencies (2.45 and 5.85 GHz), both individually or in combination, in frying and post-frying on oil reduction in French fries. Results showed that microwave frying reduced the frying time by 30 – 40%, with equivalent product quality attributes in terms of oil content, color, and texture, as compared to deep-oil frying. Oil intake increased with increasing moisture loss during frying, regardless of the frying methods. Post-frying condition was the key to oil reduction. Specifically, a 60 s microwave heating after frying reduced the oil content by 18 – 23%. Compared to 2.45 GHz, microwaves at 5.85 GHz could produce French fries with significantly lower oil content (p ≤ 0.05) and better quality attributes such as color and texture. This study demosntrated the potential of microwave heating in production of deep-fried French fries with lower oil content and better quality.

Evaluation of the Thermophysical, Sensory, and Microstructural Properties of Colombian Coastal Carimañola Obtained by Atmospheric and Vacuum Frying.

The quality of fried products affects consumer purchase decisions, and frying is an important stage in the production process. The objective of this research was to evaluate the thermophysical properties, the sensory quality, and microstructure of Colombian coastal Carimañola traditionally manufactured, in atmospheric frying and vacuum frying conditions. Lower moisture and fat content were reported in samples fried under vacuum compared to samples fried under atmospheric conditions, which is associated with the vacuum pressure during the process. Thermophysical properties, related to heat transfer in the samples, showed a correlation between thermal conductivity and moisture content. The micrographs visualized the changes in the porous structure of the coastal Carimañola. A greater effect was evidenced in the samples obtained by atmospheric frying because higher temperatures were used. The sensory evaluation reflected a preference for Carimañolas made with conventional frying. This research provides a basis for consumer purchases of traditionally fried products made with vacuum frying.

Chromosome-Scale, Haplotype-Resolved Genome Assembly of Non-Sex-Reversal Females of Swamp Eel Using High-Fidelity Long Reads and Hi-C Data.

The Asian swamp eel (Monopterus albus) is an excellent model species for studying sex change and chromosome evolution. M. albus is also widely reared in East Asia and South-East Asia because of its great nutritional value. The low fecundity of this species (about 300 eggs per fish) greatly hinders fries production and breeding programs. Interestingly, about 3–5% of the eels could remain as females for 3 years and lay more than 3,000 eggs per fish, which are referred to as non-sex-reversal (NSR) females. Here, we presented a new chromosome-level genome assembly of such NSR females using Illumina, HiFi, and Hi-C sequencing technologies. The new assembly (Mal.V2_NSR) is 838.39 Mb in length, and the N50 of the contigs is 49.8 Mb. Compared with the previous assembly obtained using the continuous long-read sequencing technology (Mal.V1_CLR), we found a remarkable increase of continuity in the new assembly Mal.V2_NSR with a 20-times longer contig N50. Chromosomes 2 and 12 were assembled into a single contig, respectively. Meanwhile, two highly contiguous haplotype assemblies were also obtained, with contig N50 being 14.54 and 12.13 Mb, respectively. BUSCO and Merqury analyses indicate completeness and high accuracy of these three assemblies. A comparative genomic analysis revealed substantial structural variations (SVs) between Mal.V2_NSR and Mal.V1_CLR and two phased haplotype assemblies, as well as whole chromosome fusion events when compared with the zig-zag eel. Additionally, our newly obtained assembly provides a genomic view of sex-related genes and a complete landscape of the MHC genes. Therefore, these high-quality genome assemblies would provide great help for future breeding works of the swamp eel, and it is a valuable new reference for genetic and genomic studies of this species.

Efecto de la inclusión de harina integral de quinua y amaranto en nuggets de pota

Nuggets are increasingly consumed, due to their easy preparation and unique qualities of taste, texture and overall appearance. The objective of this study was to research the effect of substituting wheat flour for quinoa flour and amaranth flour in the batter for the production of giant squid nuggets, fried at 180 °C for (30s) followed by 190 °C (10s). Inclusion levels were 10, 20 and 30% of quinoa flour and amaranth flour in the formulation of the batter. Apparent viscosity (AV) was measured using a RVDV-III Ultra RY82670 USA programmable Rheometer, the samples were adjusted to a temperature of 15 °C and measured using an RV5 spin at a penetration speed of 25 rpm, equipped with V3.2 Build 47-1 Rheocalc Software: Rheometer # 1, Windows version. By including integral quinoa flour and whole amaranth flour, the viscosity values ​​of the batter increased considerably to 3,856 VC, crust moisture to 31,31%, and pick-up to 39,24% of the crust; and on the contrary, it had an effect on decreasing the fat content to 21,90% of the bark. Wheat flour can be substituted up to 30% whole quinoa flour and whole amaranth flour in the batter formulation for squid nuggets, obtaining an increase in pick-up values, crust thickness and humidity; and a reduction in bark fat.

Effect of Storage Conditions on Qualities and Water Sorption Isotherm of Khanom La

This research aimed to investigate the effects of atmospheric storage condition (at 0.33 and 0.75 water activity, aw) and storage time on the qualities of Khnom La. The sorption isotherm also was studied. The moisture content of Khanom La was adjusted using the saturated salt solution at different relative humidity levels. The sorption isotherm, hardness, color and peroxide values of Khanom La were then evaluated. The sorption isotherm data of Khanom La was fitted to BET and GAB models. The experimental result showed that monolayer values of the sample were in the range of 3.15 to 3.39 g water/ 100 g dry solids when its water activity was in the range of 0.11 to 0.84. Khanom La samples were stored in closed containers at an ambient temperature either at 0.33 and 0.75 aw for 35 days. Lightness and hardness of Khanom La decreased, while the redness yellowness and peroxide value of those desserts increased with storage time. The effects were more pronounced when samples were stored at 0.75 aw. The results indicated that crispy Khanom La might retain the desirable attributions during days of storage in a sealed container at low water activity.
 HIGHLIGHTS
 
 The major factors affecting the qualities and water sorption isotherm of Khanom La after frying are storage conditions (such as water activity of atmospheric storage environment and storage time)
 The problem of fried products is the deterioration of oil over time during storage, involving a complex pattern of the peroxide and oxidation reactions which are related to their water activity
 The hardness of Khanom La reduced, while the peroxide and chromatic values increased with an increase of water content more than the monolayer value of GAB fitting, indicating the degradation of products progressively during storage
 
 GRAPHICAL ABSTRACT

Eugenol, obtained from the bioassay-guided fractionation of Coriandrum sativum essential oil, displayed antioxidant effect in deep-frying procedure of sunflower oil and improved sensory properties of fried products, Caijiao

ABSTRACT The deep-frying procedure of Caijiao in sunflower oil (SFO) needs natural antioxidants. In the present study, the essential oil of Coriandrum sativum (CSEO) was added into SFO at 0.16 g/kg to prepare SFO sample. During the deep-frying procedure of Caijiao, total polar compounds (TPC), thiobarbituric acid (TBA), conjugated dienes (CD), conjugated trienes (CT), polymers, viscosity and b* were prominently inhibited, together with the obvious reduction of L* (p < 0.01 or p < 0.05). The sensory attributes of Caijiao were also obviously improved (p < 0.01 or p < 0.05). In the meantime, the addition of synthetic antioxidants to SFO, such as TBHQ, BHA and BHT, didn<apos;>t display effective antioxidant effect. After the bioassay-guided fractionation, the antioxidant effect of CSEO was attributed to one of its natural products, eugenol. The research and development of eugenol for effective natural antioxidants is of much importance for the whole food industry.

Whether the degradation of frying oil affects oil absorption: Tracking fresh and degraded oil in fried potato strips during frying and cooling and microstructure characterization

The effects of frying oil degradation on the oil absorption behavior of fried products remain ambiguous. This study aimed to clarify the effects of frying oil degradation on the oil absorption behavior and micromorphology changes of fried potato strips. Results showed during prolonged frying, oil degradation had a significant impact on the oil absorption and oil distribution of fried potato strips. Frying oil degradation caused the increase of surface oil content and the decrease of surface penetration oil content. The results of traditional methods, low-field nuclear magnetic resonance (LF NMR) technology and confocal laser scanning microscopy (CLSM) together confirmed the changes of oil absorption. CLSM 2D imaging showed starch in potato strips was more prone to combine with degraded oil. Scanning electron microscope and CLSM 3D imaging showed the surface micromorphology of strips fried by degraded oil suffered severe damage. The degradation degree of frying oil can be evaluated by using LF NMR. This paper may provide evidence for the effect of frying oil degradation on the oil absorption of fried foods.

Heat and mass transfer modeling and quality changes during deep fat frying: A comprehensive review

AbstractThe deep fat frying of food involves simultaneous heat and mass transfer between the food product and surrounding oil and hence the frying operation is complex in nature. Heat is transferred from the frying medium to the product surface by convection and from the surface to the core of the food through conduction. The specific heat, thermal conductivity, thermal diffusivity, and convective heat transfer coefficient are the major factors that greatly affect the rate of heat transfer. The heat transfer study for deep fat frying of food products revealed that the Fourier number was in the range of 0.1–0.5. The fat uptake and moisture loss are the primary modes of mass transfer during this process. For deep fat frying, the mass transfer coefficient for different food materials was found to be in the range of 10−4–10−6 m/s. The moisture diffusivity for various food materials was measured in the range of 10−6–10−10 m2/s. This review presents the different models implemented to assess the heat and mass transfer parameters during deep‐fat frying of different food materials. The effects of frying process parameters on color, texture, and different physical properties of fried food were discussed. Overall, this review includes information related to the frying of different food products that will assist the food processing connoisseurs and industries in predicting and optimizing the frying process parameters to obtain the desired quality in the product and make the process energy efficient.Practical ApplicationsFrying involves the convective heat transfer from the frying medium to the surface of the food product and conduction heat transfer within the food. During frying, the moisture and oil transport are controlled by diffusion gradient and capillary flow. Most of the oil penetrates into the food during cooling through the channels and pores of the product. The physicochemical changes in the fried product are regulated by frying process factors such as frying oil temperature, frying time, and thermal characteristics of the food. The intense heat of frying imparts a rich aroma and texture to fried foods. Modeling and optimization of frying is very important in order to produce high‐quality fried food products. Heat transfer parameters such as thermal diffusivity, heat transfer coefficient, Fourier number, and Biot number are important in analyzing and improving the product's frying operation. The food technologists would be able to analyze the mechanism of oil absorption and produce low‐oil fried food products if they had a better understanding of heat and mass transfer.

Assessment of quality change with frying temperature and sensory analysis using fuzzy logic of hydrocolloids fortified flour‐based multilayered snack

During the current study, experiments were conducted for the development of hydrocolloid fortified flour-based multilayered snacks. The main objectives of the study were to determine the appropriate frying temperature, study the kinetics of quality change with respect to time, and evaluate the sensory score of the samples incorporated with hydrocolloids. At frying temperatures of 160–190°C, the product’s hardness value ranged from 83 to 91 N/mm2. The product’s lightness values were 41.18 and 36.84 at temperatures of 160 and 190°C, respectively, indicating that the color darkened as the frying temperature increased. Based on the sensory evaluation by fuzzy logic, the sample with the mixture of hydrocolloids was ranked as the best among samples with no hydrocolloids and samples fortified with hydrocolloids individually. The results obtained in the present investigation are expected to be useful in the standardization and scale-up of the flour-based deep fat fried products. Novelty impact statements A multilayered sweet snack was prepared by deep-frying of hydrocolloid-incorporated dough. The crust color and texture were a function of frying temperature and time. Fuzzy logic-based sensory evaluation revealed that the product containing gum arabic and xanthan gum had the highest sensory value.

Reviewing the effects of vacuum frying on frying medium and fried foods properties

SummaryVacuum frying (VF) is a process developed at a pressure lower than atmospheric pressure, in which lower temperatures are employed to remove moisture from the food and reduce the oil content in the final product. Diverse studies have been published for VF or assisted with microwave and ultrasound, facing the challenges of accomplishing the physical and sensory properties appreciated in fried products. The studied matrices under VF include mainly vegetable origin foods (apple, banana, carrot, donuts, kiwi, mushroom, pea, pear, potato and sweet potato) and some animal origin products (chicken nuggets, fish fillets and surimi products). This review aimed to show recent and relevant findings of the application of VF, analysing both the effects on the frying medium and the impact on the fried foods. The inclusion of microwave and ultrasound technologies aids in the obtention of high‐quality products in terms of sensory and textural attributes, oil content as well as reduced oil degradation. This technique may provide safer and stable fried foods with lower oil content aiding in improving the diet of consumers and reducing production costs.

Increasing the shelf life of meat products as the key to ensuring food safety

The article is devoted to question of investigation the possibility of using aqueous extracts of Sílybum mariánum and Arctostaphylos uva-ursi (L.) Spreng fruits as a food preservative. Inclusion of the extracts into the formulation of minced meat semi-prepared products impact on shelf life was avaluated by pH, peroxide value and free fatty acid value determination, results of microbiological analysis during frozen storage at -18°C. Based on the data obtained, it is possible to indicate a less intense process of lipid oxidation in chopped meat of semi-prepared meat product “Kotlety osobye” contained the aqueous extracts of milk thistle and bearberry in established storage conditions. At the same time addition of the extracts for shelf-life extension is appropriate only at a concentration close to 10%. Increasing concentration of the extract to 20% causes bitterness, which negatively affects consumer qualities of the product. Substitution of 1% bread with this extract can’t cause reliable and significant changes in pH value, water-holding capacity of the samples and organoleptic properties of the fried product.

Evaluation of the Effects of Processing Technique on Chemical Components in Raphani Semen by HPLC and UPLC-Q-TOF-MS.

In this study, the effects of different processing techniques on the chemical components of Raphani Semen (RS) were evaluated. An established high-performance liquid chromatography (HPLC) method was adopted for the simultaneous determination of glucoraphanin, sinapine thiocyanate, raphanin, and erucic acid in the fried products of Raphani Semen to evaluate the chemical changes during frying processing as well as optimize the best frying technology of Raphani Semen. Then, the chemical components in the fried Raphani Semen were identified by ultrahigh-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS). A total of 54 compounds in processed Raphani Semen were identified by UPLC-Q-TOF-MS. The results showed that the content of glucoraphanin and sinapine thiocyanate was the highest in the fried products at 130°C for 10 min, and the effect of “Enzyme Killing and Glycosides Preserving” was the best. Therefore, this condition was chosen as the best frying technology of Raphani Semen. This study provided a more scientific basis for evaluation of the quality of Raphani Semen fried products and optimization of the frying technology of Raphani Semen.

Sunflower Oil-Polyglycerol Stearate Oleogels: Alternative Deep-fat Frying Media for Onion Rings.

Sunflower oil oleogels consisting of 3% and 8% polyglycerol stearate (PGSO) were studied as an alternative frying media for onion rings. The physicochemical properties and thermo-rheological characteristics of oleogels were provided. The sensorial quality and texture profiles of onion rings fried in oleogels were compared with those fried in control sunflower oil. Free fatty acids at the end of 6 h were determined, and decreasing trend was reported in order as PGSO-8, control (sunflower) oil, and PGSO-3. The oxidation induction time for PGSO-8 was significantly lower (1.46 min) than those of the control and PGSO-3 samples following frying. Compared to the control group, the onion ring samples fried in oleogels absorbed approximately 33-37% less oil. It was thought that this reduction would help consumers to less total calorie and weight gain from the fried products. There were no negative effects of oleogel usage on the L* value, aroma, crispness/texture, and overall acceptability scores for the onion ring samples fried in the oleogels.

Fluorescence assay for acrylamide determination in fried products based on AgInS2/ZnS quantum dots.

AgInS2/ZnS quantum dots were synthesized via solvothermal aqueous phase method using 3-mercaptopropionic acid as the stabilizer. AgInS2/ZnS quantum dots were employed for acrylamide sensing under two strategies: (1) quenching of the fluorescence signal by the synthesis of polyacrylamide under UV light and (2) use of 2-naphthalenethiol for quenching of the fluorescence signal of quantum dots followed by a recovery of the signal after the addition of acrylamide. Both methodologies display adequate limits of detection, 15.6 and 4.8 μg L-1, respectively. However, the 2-napthalenethiol based method exhibited better precision and selectivity compared to the other methodology. Both methodologies were applied for acrylamide detection in fried snack products and acceptable accuracy was obtained using 2-napthalenethiol method.

The Effect of Frying Process on Lipids in Small Yellow Croaker (Larimichthys polyactis) and Frying Oil

ABSTRACT The effect of frying process on lipid oxidation in small yellow croaker and frying oil was evaluated in this study. Parameters including the proximate composition, the contents of phosphatidylcholine (PC) and phosphatidylethanolamine (PE), acid value (AV), peroxide value (POV), thiobarbituric acid-reactive substances (TBARS), and fatty acid composition were measured. After frying, lipid content as well as triacylglycerol content in small yellow croaker was increased, and the profile of fatty acid in small yellow croaker was changed due to the exchange of moisture and the absorption of lipid with frying oils. However, the decrease of PC and PE contents during frying process proved the occurrence of lipid hydrolysis, while the increase of POV indicated that lipid oxidation occurred. In addition, the water-rich small yellow croaker also accelerates the exchange of moisture and free fatty acid between small yellow croaker and frying oil and further accelerates the hydrolysis and oxidation of palm oil and soybean oil. In conclusion, the lipid profile of small yellow croaker was significantly changed during frying, and the nutritional value of fried products was time-dependently reduced upon frying.

Potato quality assessment by monitoring the acrylamide precursors using reflection spectroscopy and machine learning

Acrylamide formation is nowadays one of the major concerns of the potato-processing agriculture industry. We investigate the use of broadband reflection spectroscopy (400–1700 nm), in combination with machine learning, to optically classify raw potatoes inducing different levels of acrylamide after frying, covering concentrations between 200 ppb and 2000 ppb. Using the full spectral range, we obtain a correct classification of a dataset of 200 samples and using 10-fold cross-validation, while applying Linear Discriminant Analysis and Extreme Learning Machine. To reduce the amount of data and increase processing speeds, a sequential feature selection search was performed to identify the critical wavelengths (450 nm, 488 nm, 504 nm, 783 nm, 808 nm, 1310 nm, 1319 nm and 1342 nm) that enable classification performances exceeding 92% when applying Linear Discriminant Analysis. We therefore demonstrate a non-destructive identification of the potatoes unsuited for French fries production, enabling to increase food safety, while limiting food waste. • Non-destructive sensing of raw potatoes unsuited for high-temperature processing. • Optical detection to sort-out potatoes inducing excessive acrylamide formation. • Spectroscopic sensing methodology using machine learning. • Reflection spectroscopy and machine learning improving food safety. • Spectroscopic monitoring of acrylamide complying with the European regulations.