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Effect of Type of Food on the Trans Fatty Acids Formation and Characteristic of oil during Frying Process
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Abstract: This study was carried out to investigate the physical and chemical changes which take place in blended oil ( sunflower oil: soy bean oil 75:25w/w), therefore frying different types of food such as fresh foods ( potatoes, falafel, fish meat and chicken) and semi-fried foods (chicken bites koki, (nuggets), shish pan koki and farm potato) during frying process for 20,40 and 60 minutes at (180±5°C), also studying the effect of different types of food on the oil uptake and formation of trans fatty acids in oils during frying process. The obtained results as follows: the color (red unit), viscosity, acidity and peroxide value of investigated oils were increased during frying all foods (fresh and semi-fried foods), but the increase was more pronounced in case of frying semi-fried foods, while the referective index of frying oil of semi-fried foods was decreased compared with control oil and frying oils of fresh food. The results indicated that a considerable range of oil uptake quantities during frying as a result of variation type of foods, among all food, finger potato extensive absorption of the frying oil during frying process compared with the other fresh foods, as a results the semi-fried foods will contain a higher percent of oil included the oil of its formation, that during its frying , it was absorbed a few amount of oil. These results indicated that, the percentage of formation trans fatty acid (eliadic acid) in frying oils after20 and 60 minutes during frying semi-fried foods was more than frying fresh foods. Also, the results observed that, the percentage of eliadic acid in frying oil of fresh potato was lower than the other frying oils of fresh food, additionally the quality of frying oil of fresh potato finger was the best compared to frying oil of the other food material.
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| Publication year |
2010
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| Pages |
913-928
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| Organization Name |
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| serial title |
J. Rad. Res. Appl. SCI.,
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| Author(s) from ARC |
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| Publication Type |
Journal
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