In searching for new sources of oil, protein and gelatin researchers have investigated many wild plants, but our research group took a different approach: We looked at insects as oil, protein and gelatin source for both nutritional and industrial applications. According to Sudanese indigenous knowledge, many insects have food and medicinal uses. We targeted two of these insects for our research...

In this study nine new varieties of sunflower seeds were obtained and subjected to oil extraction using soxhlet apparatus. The extracted oil was analyzed for fatty acid composition and phosphorus content to measure the phospholipid concentration. The results indicated that Armavirski variety had the highest oil content. The fatty acid composition of the extracted oils indicated that Armavirski ...

Abstract—The aim of this study was to determine the effect of oils on chemical, physical, and sensory properties of deep-fried dough stick. Five kinds of vegetable oil which were used for addition and frying consist of: palm oil, soybean oil, sunflower oil, rice bran oil, and canola oil. The results of this study showed that using different kinds of oil made significant difference in the qualit...

Cooking oils play a crucial role in various culinary applications and have become an ubiquitous component of the modern diet, especially when it comes to frying. However, process repeated frying cycles exposes cooking high temperatures, which leads range physicochemical transformations. In this study four samples used(fried) - sunflower oil palm were collected analyses result revealed significa...

Reuse of coconut oil, especially for deep frying various foods is a common practice in domestic and commercial food preparations Sri Lanka. A study was carried out to find whether there are any changes quality characteristics repeatedly deep-fried oil. Reused oil (18 samples) used were collected from home kitchens, street outlets outlets. Simultaneously fresh samples as reference also collected...

The effect of frying temperatures and durations on the quality of vacuum fried jackfruit (JF) chips was evaluated. Moisture content and breaking force of JF chips decreased with increase in frying temperature and time during vacuum frying whereas the oil content increased. The frying time for JF chips was found to be 30, 25, and 20 minutes at 80, 90, and 100°C, respectively. JF chips fried at h...

The study aims to investigate the effect of microwave frying power and time on 3-MCPD glycidyl ester contents oils absorbed by fried potatoes. For this purpose, potato sticks were with three different refined vegetable (canola, corn, sunflower) at two settings (350 W, 700 W) for periods (3 5 minutes). oil samples evaluated their content using alkali transesterification DGF Standard Method C-VI ...