Catfish is often consumed as a breaded and battered fried product; however, there is increasing interest in breaded and battered baked products as a healthier alternative. Par frying can improve the texture properties of breaded and battered baked products, but there are concerns about the increase in lipid uptake from par frying. The objective of this study was to examine the effect of differe...

Reduction of acrylamide formation in potato chips was investigated in relation to ten pretreatments before frying. Potato slices were fried at 170 C for 5 min. Prior to frying, potato slices were soaked in one of the following solutions for 60min : (1) tap water ; (2-4) NaCl solutions (1%, 2% and 3%); (5-7) citric acid solutions (0.5 %, 1 % and 2%); (8) combined solution (NaCl 3% +0.5% citric a...

Binary blends of palm olein (PO) with sunflower oil (SFO), canola oil (CNO), and cottonseed oil (CSO) were formulated to assess their stability under continuous frying conditions. The results were then compared with those obtained in PO. The oil blends studied were: (1) 60:40 for PO + SFO; (2) 70:30 for PO + CNO; and (3) 50:50 for PO + CSO. The PO and its blends were used to fry potato chips at...

Keropok lekor (KL) (Malaysian fish sausage) is usually boiled and then deep-fried for consumption. The combination of these cooking methods could produce greasy fatty products thus negatively affect health in a long term. Other be better alternatives to the common methods. Therefore, this study aimed investigate effect six namely boiling, steaming, air frying, deep-frying, microwaving oven-cook...

bezhi (or beji) is a special sweet and fried cookie which is produced traditionally in west region of iran. in this study, the effect of different temperature levels (150, 165 and 180°c) and frying time (1 to 8 min) on physicochemical properties of bezhi was investigated. the obtained results showed that increasing frying time up to the first 3 minutes causes a significant increase in sample vo...

Abstract The effect of different vacuum impregnation (VI) pre-treatments potato strips [in water (control), NaCl, KCl or CaCl 2 (0.1 M) for 10 and 15 min] on acrylamide formation in French fries after deep frying sunflower oil at 175°C 5 min was determined. content prepared with pre-treated by VI distilled decreased from 0.82 to 0.24 µg/g when time increased min. Moreover, the min-KCl pre-treat...

This study examined the effect of adding antioxidants, namely curry leaf extract (CLE) and butylated hydroxyanisole (BHA), on physicochemical properties ghee during deep frying. The results showed that addition CLE to resulted in significant changes L*, a*, b* values, likely due extraction chlorophyll molecules preparation. Deep frying caused a decrease L* values an increase a* ghee, as well re...

In their excellent article, Muraki et al. (1) reported that a greater consumption of potatoes, especially french fries, was associated with a higher type 2 diabetes (T2D) risk, independent of BMI and other risk factors. Similarly, in another very recent interesting article, Bao et al. (2) observed that higher levels of potato consumption before pregnancy were associated with greater risk of ges...