Effect of Microwave Frying on 3-MCPD and Glycidyl Ester Content of Potato Strips
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)...
| Main Author: | |
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| Format: | Article |
| Language: | English |
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Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2022-01-01
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| Series: | Croatian Journal of Food Science and Technology |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/417090 |
| _version_ | 1797945294498824192 |
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| author | Aslı Yorulmaz |
| author_facet | Aslı Yorulmaz |
| author_sort | Aslı Yorulmaz |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-10T20:52:58Z |
| format | Article |
| id | doaj.art-f47a405180bf4c3f9f5060211a390e2a |
| institution | Directory Open Access Journal |
| issn | 1847-3466 1848-9923 |
| language | English |
| last_indexed | 2024-04-10T20:52:58Z |
| publishDate | 2022-01-01 |
| publisher | Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek |
| record_format | Article |
| series | Croatian Journal of Food Science and Technology |
| spelling | doaj.art-f47a405180bf4c3f9f5060211a390e2a2023-01-23T09:07:33ZengJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology OsijekCroatian Journal of Food Science and Technology1847-34661848-99232022-01-0114224925210.17508/CJFST.2022.14.2.09191Effect of Microwave Frying on 3-MCPD and Glycidyl Ester Content of Potato StripsAslı Yorulmaz0Adnan Menderes University, Faculty of Engineering, Department of Food Engineering, Aydın, TurkeyThe 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.https://hrcak.srce.hr/file/4170903-mcpd esterglycidyl estermicrowave fryingvegetable oils |
| spellingShingle | Aslı Yorulmaz Effect of Microwave Frying on 3-MCPD and Glycidyl Ester Content of Potato Strips Croatian Journal of Food Science and Technology 3-mcpd ester glycidyl ester microwave frying vegetable oils |
| title | Effect of Microwave Frying on 3-MCPD and Glycidyl Ester Content of Potato Strips |
| title_full | Effect of Microwave Frying on 3-MCPD and Glycidyl Ester Content of Potato Strips |
| title_fullStr | Effect of Microwave Frying on 3-MCPD and Glycidyl Ester Content of Potato Strips |
| title_full_unstemmed | Effect of Microwave Frying on 3-MCPD and Glycidyl Ester Content of Potato Strips |
| title_short | Effect of Microwave Frying on 3-MCPD and Glycidyl Ester Content of Potato Strips |
| title_sort | effect of microwave frying on 3 mcpd and glycidyl ester content of potato strips |
| topic | 3-mcpd ester glycidyl ester microwave frying vegetable oils |
| url | https://hrcak.srce.hr/file/417090 |
| work_keys_str_mv | AT aslıyorulmaz effectofmicrowavefryingon3mcpdandglycidylestercontentofpotatostrips |