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11种煎炸油煎炸薯条挥发性成分的组成Volatile compound composition of French fries prepared in 11 kinds of frying oils
Zhongguo youzhi, 2022 利用顶空固相微萃取与气质联用相结合的方法测定了11种煎炸油煎炸薯条的挥发性物质组成，并对薯条进行感官评定。结果表明：11种煎炸油煎炸薯条共鉴定出包括醛类、含氧杂环类、含氮杂环类、酮类、醇类、酸类、烃类、含硫化合物和酯类化合物共80种挥发性物质，其中醛类化合物是煎炸薯条中主要的挥发性物质。 棕榈油煎炸薯条鉴定出的挥发性物质种类最多，亚麻籽油煎炸薯条的最少，且通过分析11种煎炸油煎炸薯条的醛类物质发现，葵花籽油和棉籽油煎炸薯条中多不饱和醛含量较高，其中(E，E)-2，4-癸二烯醛含量最高 ...
姚凌，徐立荣，蔡志鹏，季鑫，常佳睿，吴港城，王兴国YAO Ling, XU Lirong, CAI Zhipeng, JI Xin, CHANG Jiarui, WU Gangcheng, WANG Xingguo
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Effect of Frying Conditions on Acrylamide and 5-Hydroxymethylfurfural Formation in French Fries [PDF]
Shipin Kexue, 2023 In this study, the relationship between the formation of acrylamide (AA) and that of 5-hydroxymethylfurfural (5-HMF), as well as the correlation with the content of α-dicarbonyl compounds as intermediate products in French fries were studied using ...
HUANG Yousheng, LU Jingnan, LI Mingyu, LI Chang, SHEN Mingyue, XIE Mingyong
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Zhongguo youzhi, 2023 甘油二酯（DAG）作为一种低热值的功能性脂质，因其特殊的理化性质和生理功能被广泛应用于食品体系中。为了考察DAG油作为煎炸油的可行性，以橄榄油基二酯油(ODO，82.3%)和橄榄油(OO，92.43%)煎炸薯条，对比研究两种油煎炸后的薯条在水分含量、质构、油含量、色泽、淀粉糊化度以及体外模拟消化淀粉水解率等方面的差异，并用扫描电子显微镜观察消化过程中薯条表面的微观形态变化,最后对两种油煎炸的薯条进行感官评价。结果表明： ODO煎炸薯条的水分含量（57.07%）、油含量（28.15%）、淀粉糊化度（90 ...
谭文涛1，陈莹1，罗日明2，丁思梁3，杨博3，王卫飞4，戚穗坚1，王永华1 TAN Wentao1, CHEN Ying1, LUO Riming2, DING Siliang3, YANG Bo3, WANG Weifei4, QI Suijian1, WANG Yonghua1
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Kualitas ubi kentang pada dosis pupuk NPK dan umur panen yang berbeda
Jurnal Agro, 2021 Semakin tingginya permintaan bahan baku kentang untuk french fries khususnya, perlu diimbangi oleh peningkatan suplai kentang dengan kualitas yang memenuhi persyaratan skala industri.
Kusumiyati Kusumiyati +3 more
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Low‐acrylamide French fries and potato chips [PDF]
Plant Biotechnology Journal, 2008 SummaryAcrylamide is produced in starchy foods that are baked, roasted or fried at high temperatures. Concerns about the potential health issues associated with the dietary intake of this reactive compound led us to reduce the accumulation of asparagine, one of its main precursors, in the tubers of potato (Solanum tuberosum).
Rommens, Caius M +4 more
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Agritech, 2013 Soaking potatoes in CaCl2 solution and the use of carboxymethyl cellulose (CMC), maltodextrin and gelatin as an edible coating were performed to determine the quality of french fries from Krespo and Tenggo varieties.
Pepita Haryanti +2 more
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Journal of the Saudi Society of Agricultural Sciences, 2019 This study attempted to determine the effects of thawing conditions and corresponding frying temperature profiles on the formation of acrylamide in French fries.
N. Abdul Hamid, S. Omar, M. Sanny
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On the possibility of non-fat frying using molten glucose [PDF]
, 2014 Fried products impose a health concerns due to considerable amount of oil they contain. Production of snack foods with minimal oil content and good management of oil during frying to minimise the production of toxic compounds continue to be challenging ...
Al-Khusaibi, Mohammed +2 more
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Effect of Freezing Combined with Coating Treatment on Reducing the Oil Content of Reconstituted French Fries [PDF]
Shipin KexueThe effects of two pretreatment methods, freezing and coating, on the oil content of low-temperature deep-fried reconstituted French fries were investigated. The combination of temperature and time that provided the best freezing effect was –24 ℃ and 3 h.
HAN Xue, LI Wenzhao, ZHAO Wei, WANG Penghao, LI Ruizhi, WANG Sirui
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Applied Sciences, 2021 The reduction of toxic acrylamide content in potato snacks, i.e., French fries and potato chips, is necessary due to the adverse effects of this compound on the human body.
Agnieszka Tajner-Czopek +2 more
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