Reduction of Acrylamide Content and Oil Absorption in Donuts, Using Antioxidant Properties and Unsaponifiable Components of Sesame Oil
In this study, the effect of sesame oil mixture (1 and 2% w/w concentrations) and unsaponifiable components (0.02 and 0.04% w/w concentrations) was compared with frying oil in terms of acrylamide content, oil absorption and moisture in donuts during deep frying process at 180 <sup>o</sup>...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2017-05-01
|
| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_66600_828ff86f8102e52799ab94df0f8260a0.pdf |
| _version_ | 1818348837848219648 |
|---|---|
| author | Sareh Rashidi Razieh Niazmand Akram Arianfar |
| author_facet | Sareh Rashidi Razieh Niazmand Akram Arianfar |
| author_sort | Sareh Rashidi |
| collection | DOAJ |
| description | In this study, the effect of sesame oil mixture (1 and 2% w/w concentrations) and unsaponifiable components (0.02 and 0.04% w/w concentrations) was compared with frying oil in terms of acrylamide content, oil absorption and moisture in donuts during deep frying process at 180 <sup>o</sup>C. The data were analyzed in completely randomized design based on Turkey test. The results showed that considering the antioxidant role of sesame oil and its water barrier effect, the level of acrylamide and oil absorption were lower in all samples compared to control sample. Performance of fried samples containing 0.04% unsaponifiable compounds of sesame oil was much better than other fried samples. Samples lacking sesame oil had the least effect on acrylamide content and oil absorption compared with other samples. Samples fried in 2% sesame oil had 9.6 measure oil absorption and 45.20% acrylamide reduction compared with control sample. In addition, in samples fried in oil containing 0.04% unsaponifiable compounds, oil absorption, acrylamide content and moisture decreased 8.9 units, 58.64% and 13.33 units compared with the control sample, respectively. |
| first_indexed | 2024-12-13T17:56:24Z |
| format | Article |
| id | doaj.art-47f11cd6eb714d7398c11fa6607a653d |
| institution | Directory Open Access Journal |
| issn | 2252-0937 2538-2357 |
| language | fas |
| last_indexed | 2024-12-13T17:56:24Z |
| publishDate | 2017-05-01 |
| publisher | Research Institute of Food Science and Technology |
| record_format | Article |
| series | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| spelling | doaj.art-47f11cd6eb714d7398c11fa6607a653d2022-12-21T23:36:21ZfasResearch Institute of Food Science and TechnologyPizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī2252-09372538-23572017-05-016111010.22101/jrifst.2017.05.22.61166600Reduction of Acrylamide Content and Oil Absorption in Donuts, Using Antioxidant Properties and Unsaponifiable Components of Sesame OilSareh Rashidi0Razieh Niazmand1Akram Arianfar2MSc. Student, Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, IranAssistant Professor, Department of Food Chemistry, Research Institute of Food Science and Technology, Mashhad, IraYoung Researchers and Elite Club, Quchan Branch, Islamic Azad University, Quchan, IranIn this study, the effect of sesame oil mixture (1 and 2% w/w concentrations) and unsaponifiable components (0.02 and 0.04% w/w concentrations) was compared with frying oil in terms of acrylamide content, oil absorption and moisture in donuts during deep frying process at 180 <sup>o</sup>C. The data were analyzed in completely randomized design based on Turkey test. The results showed that considering the antioxidant role of sesame oil and its water barrier effect, the level of acrylamide and oil absorption were lower in all samples compared to control sample. Performance of fried samples containing 0.04% unsaponifiable compounds of sesame oil was much better than other fried samples. Samples lacking sesame oil had the least effect on acrylamide content and oil absorption compared with other samples. Samples fried in 2% sesame oil had 9.6 measure oil absorption and 45.20% acrylamide reduction compared with control sample. In addition, in samples fried in oil containing 0.04% unsaponifiable compounds, oil absorption, acrylamide content and moisture decreased 8.9 units, 58.64% and 13.33 units compared with the control sample, respectively.http://journals.rifst.ac.ir/article_66600_828ff86f8102e52799ab94df0f8260a0.pdfacrylamidedonutsoil absorptionsesame oilunsaponifiable compounds |
| spellingShingle | Sareh Rashidi Razieh Niazmand Akram Arianfar Reduction of Acrylamide Content and Oil Absorption in Donuts, Using Antioxidant Properties and Unsaponifiable Components of Sesame Oil Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī acrylamide donuts oil absorption sesame oil unsaponifiable compounds |
| title | Reduction of Acrylamide Content and Oil Absorption in Donuts, Using Antioxidant Properties and Unsaponifiable Components of Sesame Oil |
| title_full | Reduction of Acrylamide Content and Oil Absorption in Donuts, Using Antioxidant Properties and Unsaponifiable Components of Sesame Oil |
| title_fullStr | Reduction of Acrylamide Content and Oil Absorption in Donuts, Using Antioxidant Properties and Unsaponifiable Components of Sesame Oil |
| title_full_unstemmed | Reduction of Acrylamide Content and Oil Absorption in Donuts, Using Antioxidant Properties and Unsaponifiable Components of Sesame Oil |
| title_short | Reduction of Acrylamide Content and Oil Absorption in Donuts, Using Antioxidant Properties and Unsaponifiable Components of Sesame Oil |
| title_sort | reduction of acrylamide content and oil absorption in donuts using antioxidant properties and unsaponifiable components of sesame oil |
| topic | acrylamide donuts oil absorption sesame oil unsaponifiable compounds |
| url | http://journals.rifst.ac.ir/article_66600_828ff86f8102e52799ab94df0f8260a0.pdf |
| work_keys_str_mv | AT sarehrashidi reductionofacrylamidecontentandoilabsorptionindonutsusingantioxidantpropertiesandunsaponifiablecomponentsofsesameoil AT raziehniazmand reductionofacrylamidecontentandoilabsorptionindonutsusingantioxidantpropertiesandunsaponifiablecomponentsofsesameoil AT akramarianfar reductionofacrylamidecontentandoilabsorptionindonutsusingantioxidantpropertiesandunsaponifiablecomponentsofsesameoil |