Effect of Deep Fat Frying on Oil Quality and Sensory Attributes of Potato Chips and Chicken Nuggets
TITLE: EFFECT OF DEEP FAT FRYING ON OIL QUALITY AND SENSORY ATTRIBUTES OF POTATO CHIPS/ CHICKEN NUGGETS
ABSTRACT:
RBD Palm olein oil is a type of vegetable oils with the ratio of saturation to unsaturation 40%: 60%. Soybean oil is another type of vegetable oils with the ratio of saturation to unsaturation 20%: 80%. In addition to the chemical alterations that occur during frying, changes in the oil’s physical and thermal properties, such as surface tension, viscosity, density, specific heat, and convective heat transfer coefficient can affect food quality (Rosana G. Moreira, M.Elena Castell-Perez, Maria A. Barrufat, (1999). Deep Fat Frying, pg 51). In this experiment, we use RBD palm olein oil and soybean oil as frying mediums, potato chips and chicken nuggets as food materials. During the frying process, the moisture evaporates at the product surface and leaves the product. The rates at which a food product loses moisture under different frying conditions is varies. On the other hand, the rapid drying is critical for ensuring the desirable structure and texture characteristics of the final products. However, the loss of water results in a substantial absorption of oil by the product. As a result, crust is formed and pores are developed. Flavor quality of fried food is affected by oil type, frying conditions and degradation products (Casimir C. Akoh, David B. Min,(2008). Food Lipids, pg 199). Unsaturated triglyceride polymerize during heating thus increasing the viscosity of the fat. Gutierrez and Dobarganes (1988) indicated that the increase in viscosity and density in frying oil was the consequence of a polymerization reaction. The expectation of the result is the flavor of the fried product improves after the first stage of frying and becomes less acceptable during the last stage. This is also applied to other sensory evaluations such as crispiness, color and shape.
INTRODUCTION:
Deep-fat frying is an ancient process that has grown
ABSTRACT:
RBD Palm olein oil is a type of vegetable oils with the ratio of saturation to unsaturation 40%: 60%. Soybean oil is another type of vegetable oils with the ratio of saturation to unsaturation 20%: 80%. In addition to the chemical alterations that occur during frying, changes in the oil’s physical and thermal properties, such as surface tension, viscosity, density, specific heat, and convective heat transfer coefficient can affect food quality (Rosana G. Moreira, M.Elena Castell-Perez, Maria A. Barrufat, (1999). Deep Fat Frying, pg 51). In this experiment, we use RBD palm olein oil and soybean oil as frying mediums, potato chips and chicken nuggets as food materials. During the frying process, the moisture evaporates at the product surface and leaves the product. The rates at which a food product loses moisture under different frying conditions is varies. On the other hand, the rapid drying is critical for ensuring the desirable structure and texture characteristics of the final products. However, the loss of water results in a substantial absorption of oil by the product. As a result, crust is formed and pores are developed. Flavor quality of fried food is affected by oil type, frying conditions and degradation products (Casimir C. Akoh, David B. Min,(2008). Food Lipids, pg 199). Unsaturated triglyceride polymerize during heating thus increasing the viscosity of the fat. Gutierrez and Dobarganes (1988) indicated that the increase in viscosity and density in frying oil was the consequence of a polymerization reaction. The expectation of the result is the flavor of the fried product improves after the first stage of frying and becomes less acceptable during the last stage. This is also applied to other sensory evaluations such as crispiness, color and shape.
INTRODUCTION:
Deep-fat frying is an ancient process that has grown
References: 1. Richard F. Stier, Frying as a Science- An Introduction. Eur. J. Lipid Sci. Technol. 106 (2004) 715–721 2. Bertrand Matthaus. Use Of Palm Oil For Frying In Comparison With Other High-Stability Oils. Eur. J. Lipid Sci. Technol. 109 (2007) 400–409 3. Carmen Dobarganes, Gloria Marquez-Ruiz, Joaquin Velasco. Interaction between Fat and Food During Deep-frying. Eur. J. Lipid Sci. Technol. 102 (2000) 521-528 4. E. Choe, D.B. Min. Chemistry of Deep-Fat Frying Oils. Journal of Food Science. Vol. 72, Nr. 5, 2007.