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The Changes of Some Commercial Oils and Fats during Frying of Falafel

Authors: Ali A. Sahi --- Munir A. Jasim --- Hani S. Sdfanna
Journal: Kufa Journal for Agricultural Sciences مجلة الكوفة للعلوم الزراعية ISSN: 20727798 23128186 Year: 2015 Volume: 7 Issue: 2 Pages: 162-177
Publisher: University of Kufa جامعة الكوفة

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Abstract

Due to the misuse of fats and oils during deep fat frying for preparing many types of foodlike (Falafel) and its effect on the health and economic aspects and to optimize the use offats and oils . This work includes the chemical and physical changes of local common oil(Al – Bint) and imported oil and fat (CEZER, Two Golden Spoons) before and duringdeep frying operating at 5±180°C, it also includes sensory evaluation of Falafel duringfrying operation. The results of this research were summarized as follows:-1- Significant decrease of Iodine Number for the three fats with increasing frying times.The decrease was from (138.8, 137.9, 54.5) before process of frying to (131.5, 133.9,49.2) after the fourth frying time for Al – Bint, CEZER oils and Two Golden Spoons fatrespectively. Consequently the decrease of Iodine Number were (4.3, 4.0, and 5.3) for thethree fats respectively.2- Significant decrease of Smoke Point for the three fats with increasing number offrying times. The decrease of Smoke Point was from (213°C, 200°C, 214°C) beforefrying process to (205°C, 190°C, 206°C) after the fourth frying time for Al – Bint,CEZER oil and Two Golden Spoons fat respectively. Consequently the resistance todecrease of Smoke Point of Two Golden Spoons fat more than Al – Bint oil then CEZERoil.3- Significant increase in Refractive Index at (40°C) with increasing number of fryingtimes for the three fats. The increase was from (1.4473, 1.4474, and 1.4470) beforefrying process to (1.4710, 1.4740, and 1.4640) after the fourth frying time for Al – Bint,CEZER oils and Two Golden Spoons fat respectively. Consequently the stability foroxidation for Two Golden Spoons fat more than Al – Bint oil then CEZER oil.1- Sensory evaluation of Falafel during deep frying for several times appeared that theappearance, texture, color, flavor and overall acceptance were acceptable. Falafel fried inAl – Bint oil was the best, then that with CEZER oil and then with Two Golden Spoonsfat. Also there were no significant effect of number of frying times on texture, flavor,color and overall acceptance of Falafel.

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