Abstract
The current work focused on the effect of repetitive frying on the physicochemical characteristics of palm oil (PO)and sesame oil (SO) during the preparation of french fries by deep fat frying. A total of 16 frying cycles were carried out and the effect on various parameters was evaluated. The repetitive frying caused higher damage to sesame oil as compared with PO as observed from changes in FFA and PV which increased to 0.63 ± 0.12, 1.31 ± 0.16%, and 2.71 ± 0.02, 7.21 ± 0.01 meq/kg from an initial value of 0.28 ± 0.00, 0.93 ± 0.16% and 0.19 ± 0.00, 0.71 ± 0.00 meq/kg for PO, SO respectively. The fatty acid composition of SO showed significant change with a decrease in linoleic acid and oleic acid content from 42.7 ± 0.01 to 28.1 ± 0.03 and 36.2 ± 0.01 to 25.1 ± 0.01 after 16 frying cycles respectively. The oleic acid content of PO was less affected it decreased from an initial value of 42.4 ± 0.01 to 38.9 ± 0.01 after 16 cycles. The fatty acid composition of PO made it more stable to the repetitive frying process. The physical properties like density refractive index and viscosity of SO were badly affected by repetitive frying. The french fries fried in PO score higher overall acceptability in the sensory examination.
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The datasets generated during the current study are available from the corresponding author upon reasonable request.
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The author would like to acknowledge the Department of Food Engineering and Technology, ICT Mumbai for providing a research facility.
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PS: Conceived and designed the analysis data collection, performed the analysis, contributed data, data analysis, interpretation of data, manuscript writing, UA: critical revision of the article, supervision and final approval for the publication.
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Sadawarte, P.D., Annapure, U.S. Study of the behavior and properties of frying oil on repetitive deep frying. J Food Sci Technol 60, 2549–2556 (2023). https://doi.org/10.1007/s13197-023-05774-4
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DOI: https://doi.org/10.1007/s13197-023-05774-4