Impact of Frying Oil Types and Keeping Duration on the Safety, Storability and Acceptability Factors of Chin-Chin (Deep-Fried Snack)

This study investigated the influence of frying oil types and storage duration on acrylamide concentration, moisture variation pattern, thiobarbituric acid reactive substances (TBARS) content acceptability factors commonly consumed snack (chin-chin). A standard processing procedure was used to prepare (chin-chin) using a combination ingredients such as wheat flour, sugar, salt, margarine, ground nutmeg, egg, water. Two vegetable for deep-frying were soybean refined palm olein while commercial chin-chin samples also purchased serve control. The results showed that during period, contents in exhibited gradual increase. (CH-COM) contained highest initial (13.54%) all increase 12-day period. revealed reduction TBARS level. However, degree it reduced from 0.33 mg MDA/kg 0.17 duration. fresh relatively high level browning index with significant differences at p<0.05 there variations oiliness samples. this generally found satisfy requirements tolerable levels both throughout