Effect of microwave frying on the physicochemical properties of palm olein and French fries

IF 1.9 4区农林科学 Q3 CHEMISTRY, APPLIED

Journal of the American Oil Chemists Society Pub Date : 2024-06-23 DOI:10.1002/aocs.12874

Yu Hsuan How, Kar Lin Nyam, Xian Wei Lee, Md Jahurul Haque Akanda, Chin Ping Tan

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Abstract

This study aimed to evaluate the effect of microwave power and duration on French fries using palm olein. The deep-fat frying was served as a control. The microwave frying of French fries was conducted at low (100 W), medium (600 W), and high (1000 W) for 1, 3, and 5 min. The physicochemical properties of French fries and the quality of palm olein were analyzed. The French fries microwaved at 600 W for 3 min showed comparable hardness (300 g), cohesiveness (0.76), springiness (3.5 mm), adhesion (0.3 mJ), and water activity (0.88 A_w) to deep-fat frying. The palm olein demonstrated lower peroxide and para-anisidine values in microwave frying; while deep-fat frying had lower total polar compounds in frying oil and lower oil content in oil extracted from French fries. Nevertheless, the high oxidation stability in terms of peroxide and para-anisidine value in frying oil from microwave frying showed its potential as an alternative frying technique to deep-fat frying.

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微波油炸对棕榈油和炸薯条理化特性的影响

本研究旨在评估微波功率和持续时间对使用棕榈油油脂的炸薯条的影响。油炸作为对照。炸薯条的微波功率分别为低（100 瓦）、中（600 瓦）和高（1000 瓦），持续时间分别为 1、3 和 5 分钟。对薯条的理化特性和棕榈油油脂的质量进行了分析。在 600 瓦微波炉中加热 3 分钟的炸薯条的硬度（300 克）、内聚力（0.76）、弹力（3.5 毫米）、附着力（0.3 毫焦）和水活性（0.88 Aw）与油炸薯条相当。在微波油炸中，棕榈油油脂的过氧化值和对甲氧基苯胺值较低，而在油炸中，煎炸油的总极性化合物较低，从薯条中提取的油的含油量也较低。尽管如此，从过氧化值和对甲氧基苯胺值来看，微波油炸油的氧化稳定性较高，这表明微波油炸具有替代油炸技术的潜力。

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来源期刊

Journal of the American Oil Chemists Society 工程技术-食品科技

CiteScore

4.10

自引率

5.00%

发文量

审稿时长

2.4 months

期刊介绍： The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate. JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of yeartoyear, environmental, and/ or cultivar variations through use of appropriate statistical analyses.