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...

oil uptake is one of the most important aspects about product quality during frying. the purpose of this study was to investigate the effect of temperature on oil content of final product and its perception using empirical models. therefore, potato stripes in specified size, after blanching were fried using a fryer equipped with thermo controller at 145, 160 and 175 º c for 60, 120, 180 and 240...

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...

Acrylamide levels in food, and especially in potato products, are perceived world wide as a potential public health problem. The current trials on ‘Rooster’ potato tubers purchased (as ware samples) in a supermarket and fried under domestic conditions showed that soaking (citric acid vs. water) and pre-treatments such as blanching in water and pre-frying in oil were useful for lowering the cont...

Palm oil is an <span>edible vegetable yielded from the mesocarp of palm oil’s fruit. It commonly used as cooking compared to other such olive or coconut because it inexpensive and has high oxidative stability when for frying. However, after frequent frying, undergoes some physical chemical reactions which affect quality. This leads formation compound that dangerous human body called free ...

Background: Depression is a complicated disturbance affected by a collection of biological and environmental factors. The first aim of psychiatric studies is to recognize biological markers that could be utilized to predict improvement and increase reactions to antidepressant treatments. Diet affects different aspects of health, including depression. The aim of study was to determine antidepres...

Traditional chemical methods of analyzing frying oil quality are time-consuming and not amenable to on-line measurements. The main objective of this study was to evaluate quality changes of heated based on visible/near infrared spectral analysis using a hyperspectroradiometer. The reflectance spectra of the heated oils were analyzed within a range of 400 to 1750 nm. Acid value, total polar comp...

Abstract Headspace-gas-chromatography ion-mobility spectrometry (HS-GC-IMS) proved the diversity of volatile chlorinated compounds (VCCs) in frying oil this work. First, VCCs were obtained by headspace heating at 80 °C for 30 min. Then, those separated GC capillary column first dimension and IMS second dimension, respectively. And last, detected negative ion mode non-targeting. The study result...

In the esterification-transesterification method, a catalyst increases reaction rate to produce biofuel (biodiesel). This study investigated use of solid consisting green nano-CaO as support modified by KOH solution and sulfated TiO2 for converting waste frying oil (WFO) into biodiesel in single-step reaction. With prepared from eggshell, nanocomposite CaO/K-sulfated was synthesized physical mi...