Ziena, H. (2005). SUN 3 IS THE BEST RECOMMENDED FRYING OIL: EFFECT OF OIL BLEND AND HEATING TIME ON THE CHARACTERISTICS OF ABSORBED OIL DURING DEEP FRYING OF POTATO FINGERS. Journal of Food and Dairy Sciences, 30(12), 7807-7819. doi: 10.21608/jfds.2005.238219
H. M. Ziena. "SUN 3 IS THE BEST RECOMMENDED FRYING OIL: EFFECT OF OIL BLEND AND HEATING TIME ON THE CHARACTERISTICS OF ABSORBED OIL DURING DEEP FRYING OF POTATO FINGERS". Journal of Food and Dairy Sciences, 30, 12, 2005, 7807-7819. doi: 10.21608/jfds.2005.238219
Ziena, H. (2005). 'SUN 3 IS THE BEST RECOMMENDED FRYING OIL: EFFECT OF OIL BLEND AND HEATING TIME ON THE CHARACTERISTICS OF ABSORBED OIL DURING DEEP FRYING OF POTATO FINGERS', Journal of Food and Dairy Sciences, 30(12), pp. 7807-7819. doi: 10.21608/jfds.2005.238219
Ziena, H. SUN 3 IS THE BEST RECOMMENDED FRYING OIL: EFFECT OF OIL BLEND AND HEATING TIME ON THE CHARACTERISTICS OF ABSORBED OIL DURING DEEP FRYING OF POTATO FINGERS. Journal of Food and Dairy Sciences, 2005; 30(12): 7807-7819. doi: 10.21608/jfds.2005.238219
SUN 3 IS THE BEST RECOMMENDED FRYING OIL: EFFECT OF OIL BLEND AND HEATING TIME ON THE CHARACTERISTICS OF ABSORBED OIL DURING DEEP FRYING OF POTATO FINGERS
Quality attributes of absorbed oils by potato fingers as affected by prolonged heating and deep frying in 3 different oils (i.e . soybean oil, sunflower oil and cottonseed oil) in addition to 13 of their blends at different ratios were investigated in the present study. The batches of potato fingers (Diamond var) were deep fried at zero time and at 2 hr intervals for total time of 24 hr. the temperature was maintained at 1000e between batches then elevated to 1800e for deep frying. The effect of heating time on sensory evaluation of fried potato fingers was mur.h pmnnunr.prj th;:l" the type of oil and/ or oil blend. Free fatty acres ("!oJ. peroxide value. p'on,SIUII1t: value , totox value . dienes and trienes , and polar compounds were significantly increased, while iodine value decreased markedly as affected by prolonged heating and deep frying of potato fingers. It was obvious that ,as the heating was proceeded as the extent of changes was more pronounced . Data showed highly significant correlation between all quality attributes understudy .In the light of data and despite diversity of change rates depending on the type of oil and! or oil blend. it can be stated that except oil blends containing sunflower oil: soybean oil or cottonseed oil (1 1 w/w). the other oil samples and oil blends can be discarded after heating for 16 and 22 hrs, respectively. Notwithstanding, the former two oil blends can be successfully reused up to 24 hr of heating. Generally, oil blends seemed to be more efficient as frying oil rather than their pure oils. The linear regression equations were also discussed to predict the deterioration of oil blends.
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