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Effect of deep‐fat frying of potato chips and chicken on the quality of soybean oil
Author(s) -
Goburdhun Daya,
Seebun Padmini,
Ruggoo Arvind
Publication year - 2000
Publication title -
journal of consumer studies and home economics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.775
H-Index - 71
eISSN - 1470-6431
pISSN - 0309-3891
DOI - 10.1111/j.1470-6431.2000.00142.x
Subject(s) - peroxide value , iodine value , food science , chemistry , soybean oil , flavour , deep frying , turbidity , peanut oil , biology , raw material , ecology , organic chemistry
The type of products may affect the quality of oil during deep‐fat frying. The quality changes in pure soybean oil during frying of potato chips and chicken drumsticks were evaluated and compared. The oil was subjected to continuous frying at 180°C for a period of 315 min. The parameters used to assess the oil quality were peroxide value (PV), iodine value (IV), free fatty acids (FFA), refractive index (RI) and colour. The percentage of oil absorbed by the two products was determined. The oil was also assessed visually for any change in colour, viscosity, turbidity, flavour and deposit. Results showed that, for both products, PV, IV, FFA, RI and colour changed significantly with time ( P < 0.05). Potato absorbed oil during frying (6.9%), whereas chicken released fat into the frying medium (2.4%). When the rates of change of the various parameters in the oils were compared for the two products, significant differences ( P < 0.05) were noted for PV and colour only. The oil used during the frying of chicken appeared visually to be at a more advanced stage of deterioration.