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- Title
French Fries' Color and Frying Process in Relation to Used Plant Oils.
- Authors
Antonic, Bojan; Dordevic, Dani; Buchtova, Hana; Tremlova, Bohuslava; Dordevic, Simona; Kushkevych, Ivan
- Abstract
Fast-food establishments today often sell fried food without proper control over the frying oil, and french fries are a prime example. Neglecting the maintenance of frying oil can lead to decreased taste, health concerns, and operational inefficiencies. The following plant oils were used in the frying process: rapeseed, sunflower, and palm oil. The degree of frying was measured by the total polar meter (TPM), until the achievement of 24%. To accurately assess the color characteristics of the french fry samples, Minolta CM 2600d color measurement instrument was used. Statistically significant differences were observed between some color parameters (L, a, b, C, and h) and TPM values. The following correlations were observed: 0.530 was obtained for TPM and h (hue angle) in french fries fried in palm oil; negative correlation (−0.214) between TPM and L (lightness) was obtained in french fries fried in rapeseed oil. While we have observed certain correlations from our experimental data, it is important to note that the color of french fries may not be the sole determinant of fried oil quality. Other external factors, such as temperature, chemical composition, and potato cultivar, can also significantly influence the color of french fries.
- Subjects
VEGETABLE oils; FRENCH fries; PETROLEUM waste; COLORIMETRY; RAPESEED oil; FRIED food; SUNFLOWER seed oil; POTATOES
- Publication
Processes, 2023, Vol 11, Issue 10, p2839
- ISSN
2227-9717
- Publication type
Article
- DOI
10.3390/pr11102839