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Abstract
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Article Information:
Alternative Methods of Frying and Antioxidant Stability in Soybean Oil
Probir Kumar Ghosh, Dipan Chatterjee and Paramita Bhattacharjee
Corresponding Author: Dr. Paramita Bhattacharjee
Submitted: 2011 Novemer, 09
Accepted: 2011 December, 09
Published: 2012 February, 15 |
Abstract:
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A study on shallow and parfrying in soybean oil as alternatives to deep frying and evaluation of
stability of a formulated antioxidant administered to the oil was conducted. Potato wedges were deep, shallow
and parfried in soybean oil for optimized time and temperature. A citric acid based antioxidant using BHT was
formulated and administered to the oils before frying. The performance of antioxidant was assessed by studying
its physicochemical properties and DPPH radical scavenging activity with repeated frying. In the oils
administered with the formulated antioxidant, highest and least values obtained were: FFA (% oleic acid)
of 4.90% in deep frying and 4.55% in parfrying, peroxide values (mEq/Kg) of 6.50 in deep frying and 5.39 in
parfrying, para-anisidine value of 6.92 in deep frying and 5.91 in parfrying, TOTOX values of 19.93 in deep
frying and 16.70 in parfrying, iodine values (g I2/100 g oil) of 98.56 in deep frying and 102.63 in parfrying,
conjugated dienes of 4.88% in deep frying and 4.32% in parfrying and conjugated trienes of 5.7% in deep
frying and 5.15% in parfrying. The physicochemical tests revealed least oxidation in oils administered with the
formulated antioxidant in parfrying and the most in deep frying, indicating parfrying to be the most suitable
frying mode. The DPPH radical scavenging activity of the parfried oil showed 31.52% decrease after the fourth
fry. From statistical analyses (p<0.05), it was concluded that the formulated antioxidant significantly limited
oxidation in the oils with respect to the control until the third fry (8 days).
Key words: Antioxidant formulation, frying protocol, physicochemical properties, soybean oil, , ,
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Cite this Reference:
Probir Kumar Ghosh, Dipan Chatterjee and Paramita Bhattacharjee, . Alternative Methods of Frying and Antioxidant Stability in Soybean Oil. Advance Journal of Food Science and Technology, (1): 26-33.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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