Comparative evaluation of soybean oil-carnauba wax oleogel as an alternative to conventional oil for potato chips frying

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Structure-Netherlands Pub Date : 2023-07-01 DOI:10.1016/j.foostr.2023.100334

Dhruv Thakur , Rajat Suhag , Anurag Singh , Ashutosh Upadhyay , Pramod Kumar Prabhakar , Arun Sharma

{"title":"Comparative evaluation of soybean oil-carnauba wax oleogel as an alternative to conventional oil for potato chips frying","authors":"Dhruv Thakur , Rajat Suhag , Anurag Singh , Ashutosh Upadhyay , Pramod Kumar Prabhakar , Arun Sharma","doi":"10.1016/j.foostr.2023.100334","DOIUrl":null,"url":null,"abstract":"<div><p><span>Soybean oil was structured with carnauba wax to develop oleogels which were evaluated to fry potato chips as an alternative to </span>deep fat frying<span> with soybean oil. The frying conditions of chips were optimized using response surface methodology<span> (RSM). The frying temperature (147 °C) and time (4 min) of chips were decided by assessing the physical properties of the chips (hardness, color and sensory attributes). Thereafter, a comparative study was carried out between chips fried in oil and oleogel. Compared to chips fried in oil, the chips fried in oleogel absorbed approximately 23% less oil. No negative impact on the sensory scores and fatty acid composition of the chips was observed. The peak force of oleogel fried chips was also insignificantly lower (255.7 ± 17.5 g) than oil fried chips (314.2 ± 19.3 g). The appearance (color) of the oleogel fried chips was significantly better than chips fried in oil since oleogel chips had a higher lightness value (63.53 ± 3.94) than oil chips (53.59 ± 1.31). Moreover, the redness value of oleogel chips was also lower (−2.33 ± 0.47) than chips fried in oil (1.66 ± 0.49). However, significantly higher peroxide values were observed in oleogel fried chips during the storage study, which indicates its lower stability.</span></span></p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"37 ","pages":"Article 100334"},"PeriodicalIF":5.6000,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Structure-Netherlands","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2213329123000278","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 1

Abstract

Soybean oil was structured with carnauba wax to develop oleogels which were evaluated to fry potato chips as an alternative to deep fat frying with soybean oil. The frying conditions of chips were optimized using response surface methodology (RSM). The frying temperature (147 °C) and time (4 min) of chips were decided by assessing the physical properties of the chips (hardness, color and sensory attributes). Thereafter, a comparative study was carried out between chips fried in oil and oleogel. Compared to chips fried in oil, the chips fried in oleogel absorbed approximately 23% less oil. No negative impact on the sensory scores and fatty acid composition of the chips was observed. The peak force of oleogel fried chips was also insignificantly lower (255.7 ± 17.5 g) than oil fried chips (314.2 ± 19.3 g). The appearance (color) of the oleogel fried chips was significantly better than chips fried in oil since oleogel chips had a higher lightness value (63.53 ± 3.94) than oil chips (53.59 ± 1.31). Moreover, the redness value of oleogel chips was also lower (−2.33 ± 0.47) than chips fried in oil (1.66 ± 0.49). However, significantly higher peroxide values were observed in oleogel fried chips during the storage study, which indicates its lower stability.

Abstract Image

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

大豆油巴西棕榈蜡油凝胶替代传统炸薯片油的比较评价

用巴西棕榈蜡构建大豆油以开发油凝胶，该油凝胶被评估为炸薯片的替代品。采用响应面法（RSM）对炸薯条的油炸条件进行了优化。炸薯条的温度（147°C）和时间（4分钟）是通过评估薯条的物理特性（硬度、颜色和感官特性）来决定的。随后，对油煎薯条和油煎薯条进行了比较研究。与油煎薯条相比，油煎薯条吸收的油减少了约23%。未观察到对芯片的感官评分和脂肪酸组成的负面影响。油条的峰值力（255.7±17.5g）也不显著低于油条（314.2±19.3g）。油条的外观（颜色）明显好于油条，因为油条的明度值（63.53±3.94）高于油条（53.59±1.31）。此外，油煎切片的红度值（−2.33±0.47）也低于油煎切片（1.66±0.49）。然而，在储存研究中，油煎切片中的过氧化值显著较高，这表明其稳定性较低。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.