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Oil content and fatty acid composition of eggs cooked in drying oven, microwave and pan

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Abstract

In this study, the effect of heating on the oil yield and fatty acid composition of eggs cooked in drying oven, microwave oven, pan and boiled were determined, and compared. The highest oil content (15.22%) was observed for egg cooked in drying oven, while the lowest oil (5.195%) in egg cooked in pan. The cooking in microwave oven caused a decrease in oleic acid content (46.201%) and an increase in the amount of palmitic acid content (26.862%). In addition, the maximum oleic acid (65.837%) and minimum palmitic acid (14.015%) contents were observed in egg oil cooked in pan. Results showed that fatty acids were significantly affected by cooking method. This study confirms that the cooking processing influences the fatty acid composition of egg oils.

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Acknowledgements

The authors extend their appreciation to the International Scientific Partnership Program ISPP at King Saud University for funding this research work through ISPP# 0015.

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Authors and Affiliations

  1. Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia

    Fahad Al Juhaimi

  2. Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42031, Konya, Turkey

    Nurhan Uslu & Mehmet Musa Özcan

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  1. Fahad Al Juhaimi
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  2. Nurhan Uslu
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  3. Mehmet Musa Özcan
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Correspondence to Mehmet Musa Özcan.

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Juhaimi, F.A., Uslu, N. & Özcan, M.M. Oil content and fatty acid composition of eggs cooked in drying oven, microwave and pan. J Food Sci Technol 54, 93–97 (2017). https://doi.org/10.1007/s13197-016-2439-x

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  • DOI: https://doi.org/10.1007/s13197-016-2439-x

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