Changes in the quality characteristics of Moringa oleifera oil compared with olive oil during potato frying | ||||
| Egyptian Journal of Nutrition | ||||
| Volume 39, Issue 2, June 2024, Page 11-22 PDF (583.21 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/enj.2024.351967 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Somia A Ajab11; Azhari A Mohammed Nour22; Mohammad Salman Akhtar2; Abdulazeem A M Nour33; Jamaa M Abdulgadir3, | ||||
| 1-Department of Food Science and Technology, Faculty of Agriculture, Omdurman Islamic University, Omdurman, Sudan | ||||
| 22-Department of Basic Medical Sciences, Faculty of Applied Medical Sciences, Al-Baha University, Al-Baha, Saudi Arabia | ||||
| 33-Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum, Sudan. | ||||
| Abstract | ||||
| ABSTRAC Deep-fat frying is the oldest and most popularly known food preparation method. The fried foods have a desirable flavor, color, and crispy texture, making them deep-fat fried foods and are very popular among consumers. Oleic acid is the most abundant monounsaturated fatty acid in all the common edible oils.The effect of potato frying on the quality characteristics of moringa seed oil and olive oil was investigated. The moringa oil and olive oil were used in frying potatoes at 175 0C and the change in the quality characteristics after four times showed a significant difference (P≤ 0.05) between the moringa and olive oil in peroxide value and yellow color but no significant difference (P≤ 0.05) in free fatty acids, iodine value, viscosity, refractive index, and red color between the two samples. Fatty acids compositions of samples after frying were detected using GLC which were palmitoleic (0.1543), palmitic (1.8698), linoleic (0.0616), oleic (70.8325), linolenic (0.1200), stearic (5.0682), arachidic (0.3054), gadoleic (1.4825), behenic (2.1098), and arachidonic (0.1078). Moringa oleifera oil is a high-oleic vegetable oil typical of the Mediterranean region, recognized for its nutritional, technological, and sensorial properties. Its use for frying, alone or in blends, includes the physical and chemical alterations of the oil bath under deep-frying conditions, and the sensory characteristics of fried potatoes | ||||
| Keywords | ||||
| Keywords: Olive oil; Peroxide value; Iodine value; Refractive index; Frying | ||||
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