BACKGROUND Trans fatty acids are known as the most harmful type of dietary fats, so this study was done to compare the effects of hydrogenated, liquid and ghee oils on serum lipids profile of healthy adults. METHODS This study was a randomized clinical trial conducted on 129 healthy participants aged from 20 to 60 years old who were beneficiaries of Imam-e-Zaman charitable organization. Subje...

The stability of three frying oils (rapeseed, sunflower, and rice) their effect on the nutritional value deep-fried fish fingers (FF) potato croquettes (PC) was evaluated, considering importance reducing amount oil absorbed by fried foods. Ten cycles were performed for each food to mimic repeated conditions. Dry matter content foods determined gravimetrically; fat extraction using a Soxhlet app...

The nutritional compositions of chicken nuggets and Tuscan-type sausage were evaluated in this study after frying them at 120 °C by immersion, intermittently, soybean, canola, sunflower, coconut oils as well swine lard for 10 15 min, respectively, to reach 72 the geodesic center each product. Proximate analytical composition revealed, addition expected reduction moisture content, also preservat...

Stir-frying is a cooking method, originating from Asia, in which food is fried in small amount of very hot oil. Nowadays in many other parts of the world stir-frying is a very popular method to prepare vegetables, because it is fast and fried vegetables are tasty. However, the retention of phytochemicals like the health-beneficial glucosinolates in Brassica vegetables is less explored for stir-...

This work has been undertaken to investigate the effect of heat treatment on edible oils (soybean, sunflower, and corn) used in frying cooking, particular fatty acid composition. The heating process was maintained at 150, 180, 210, 240°C. At each temperature, variation composition determined after 12, 24, 36, 48, 60 h by using an improved analytical gas chromatography method. study showed that ...