Izvorni znanstveni članak
https://doi.org/10.17508/CJFST.2022.14.2.09
Effect of Microwave Frying on 3-MCPD and Glycidyl Ester Content of Potato Strips
Aslı Yorulmaz
; Adnan Menderes University, Faculty of Engineering, Department of Food Engineering, Aydın, Turkey
Sažetak
The study aims to investigate the effect of microwave frying power and time on 3-MCPD and glycidyl ester contents of oils absorbed by fried potatoes. For this purpose, potato sticks were fried with three different refined vegetable oils (canola, corn, sunflower) at two power settings (350 W, 700 W) for two time periods (3 and 5 minutes). The fried potato oil samples were evaluated for their 3-MCPD and glycidyl ester content using alkali transesterification with DGF Standard Method C-VI 18 (10). Results have shown that microwave frying with different vegetable oils resulted in the formation of different 3-MCPD ester patterns. Microwave power and time did not change significantly the content of glycidyl ester s of potatoes fried with canola oil.
Ključne riječi
3-MCPD ester; glycidyl ester; microwave frying; vegetable oils
Hrčak ID:
288099
URI
Datum izdavanja:
15.12.2022.
Posjeta: 671 *