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Introducing wild almond oil as a healthier alternative for frying purposes | ||
| Journal of Food and Bioprocess Engineering | ||
| مقالات آماده انتشار، پذیرفته شده، انتشار آنلاین از تاریخ 21 مهر 1403 | ||
| نوع مقاله: Original research | ||
| شناسه دیجیتال (DOI): 10.22059/jfabe.2024.377689.1177 | ||
| نویسندگان | ||
| Karamatollah Rezaei* 1؛ Javad Majidian2؛ Farzaneh Kamandloo2 | ||
| 1Department of Food Science and Technology, College of Agriculture and Natural Resources, University of Tehran | ||
| 2Department of Food Science, Engineering, and Technology, University of Tehran | ||
| چکیده | ||
| Wild almond (Amygdalus scoparia) is an underutilized source of oil with potential for use in many food applications. In the current study, the applicability of this oil was investigated as a frying medium for par-fried potatoes. Free fatty acid (FFA) content, peroxide value (PV), p-anisidine value (PAV), conjugated diene (CD) content, and total polar (TP) compounds of the oil were monitored over a 16-h deep-fat frying process. FFA level changed from 0.04 to 0.21%, PV from 1.0 to 3.5 meq O2/kg oil, PAV from 3.0 to 35.3%, CD content from 0 to 26 mmol/L, and TP contents from 2.0 to 22.0%. However, none of these quality parameters exceeded their required standard levels for frying oil. Overall, wild almond oil showed great potential to be used as a frying oil. Further studies are needed to fully discover such potential under different conditions applied for the various fried products. | ||
| کلیدواژه‌ها | ||
| Oxidative stability؛ physicochemical properties؛ potato strips؛ quality parameters؛ smoke point | ||
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آمار تعداد مشاهده مقاله: 62 |
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