Vegetable oils rich in PUFAs are widely used daily cooking and food industry, could be utilised by gut microbiota present prebiotic effects. However, unstable high-temperature like frying. In the current study, we aimed to explore influence of thermally oxidised PUFA on microbiota. Two vegetable oils: omega-3 alpha-linolenic acid (ALA)-rich perilla oil or omega-6 linoleic acid-rich sunflower we...

3-monochoropropane-1, 2-diol (3-MCPD) and 2-monochloropropane-1,3-diol (2-MCPD) and glycidol esters (GE) have been known as food contaminants. These compounds are formed during high-temperature process of different food products such as coffee, edible oils, infant formula, potato based products, bakery products, malt, cooked meats, soy sauces and pickles. In vegetable oils, these compounds are ...

The effects of frying unripe plantain and sweet potato (separately) in soyabean oil on the properties of the oil were investigated. Also, the effect of the degradation of the oil on biodiesel yield obtained from the oil was considered. Physico-chemical properties of soyabean oil (acid value, saponification value, viscosity, density, colour) were measured daily after being used for frying for da...

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...

Vegetable oils can be adjusted by different methods to enhance their commercial applications and increase pure quality nutrition. One of the most leisurely ways creating new innovative products with desirable textured oxidative properties is mixing vegetable fats/oils various properties. Pure sunflower (SFO) blended moringa (MOO) sesame (SEO) in ratio 95:5 90:10 w/w. The outcomes showed that hi...

The aim of this study was to assess the food nutritional profiles potato chips, chicken nuggets, and broccoli their palatability after deep-frying with different oils. trials consisted 4 cycles at 180°C for minutes using extra virgin olive oil (EVOO), canola, grapeseed Samples oils were taken untreated treatments sensorial chemical analysis. EVOO canola deep-fried preferred by colour, but fried...

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...

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...

The objective of this work was to dry sewage sludge using a fry-drying process. The frying experiments were carried out in commercial fryers modified by adding thermocouples to the setup. During frying, typical drying curves were obtained and it was verified that, in relation to the parameters: oil temperature, oil type and shape of the sample, the shape factor the most effect on the drying rat...