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...

The performance or quality of the Virgin coconut oil (VCO) during continuous/prolonged deep fat frying of soaked bengal gram dhal was evaluated at 180 °C ± 5 °C for 8 h with the help of physico-chemical and rheological parameters. Chemical changes indicated that the free fatty acid (FFA) content and TBA increased significantly (p ≤ 0.05) from 0.11 to 0.98 % lauric acid and 0.06 to 0.61 malonald...

Used frying oil recovered from food manufacturing companies in Japan and recycled often shows lower carbonyl (COV) and peroxide values (POV) than oil simply heated at 180 degrees C for 20 h does. In this study the reasons for the low COV of oil used for deep-frying were investigated by employing model experiments and actual commercial frying. The results suggested that in actual frying, the fac...

Iodine is an essential micronutrient. The human requirement of iodine is 150 mcg/ day. About 90% of this comes from food while 10% from the water. The most commonly used method of prophylaxis against iodine deficiency is via fortification of salt with iodine. At the beneficiary level iodised salt containing 15ppm of iodine is supplied. However, very few studies have been conducted to assess the...

Bulk Frying Oil (BFO) derived from semi-purified crude palm oil is widely used in Indonesia. Different from refined-bleached-deodorized palm olein that usually undergo full purification and fractionation, BFO is considered as lower quality because it still contains soft stearin fraction. Long shelf life and the reusability of frying oil could be improved by the addition of synthetic antioxidant...

The quality of edible oils is an emerging factor to decide the quality of fried foods. Elevated temperature favours lipid oxidation. The edible oil is repeatedly used for deep frying at 190C to 200C, the physico-chemical characteristics of the edible oil get deteriorated. A critical evaluation of the degree of lipid oxidation and deterioration in the quality of oil is informative to use fried f...

This study was conducted to investigate the condition of frying oil used for frying chicken nuggets in a deep fryer. The acidification of the frying oils used, soybean oil (SB), canola oil (CA), palm oil (PA), and lard (LA), were determined as peroxide value, acid value, and fatty acid composition, after chicken nuggets were fried in them for 101 times. The acid value and peroxide value obtaine...

Spinach is one of the highly consumed vegetable, with significant nutritional, and beneficial properties. This study revealed for the first time, the effects of high temperature frying on the carotenoids, chlorophylls, and tocopherol contents of spinach leaves. Spinach leaves were thermally processed in the sunflower oil for 15, 30, 45, and 60 min at 250°C. Reversed phase HPLC-DAD results revea...