THE EFFECT OF DEEP-FAT FRYING ON THE COMPOSITIONOF FATTY ACIDS, FAT QUALITY INDICATORS AND OIL STABILITY OF SOME FRIED FOODS SERVED IN SOME EGYPTIAN HOTELS | ||||
| Journal of Soil Sciences and Agricultural Engineering | ||||
| Article 3, Volume 29, Issue 10, October 2004, Page 5973-5992 PDF (5.92 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jssae.2004.243866 | ||||
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| Authors | ||||
| N. M. Ghorab,1; M. l. Kobeasy2; O. K. Ahmed2; H. H. EI-Said3 | ||||
| 1Fac. of Tourism and Hotels, Menoufiya Univ. | ||||
| 2Dept. of Biochemistry, Fac. of Agric., Cairo Univ. | ||||
| 3High Institute of Tourism Hotel Management and Restoration. Abo Kir Alexandria. | ||||
| Abstract | ||||
| The present work was carried out to elucidate the nutritive quality of some fried foods served in Egyptian hotels in terms of their fatty acid composition and cholesterol content. Four samples of fried foods namely, potato, fish, meat and chicken were investigated in this respect. The aforementioned samples were collected from six hotels in Alexandria, Egypt to represent different hotel categories (5, 4 and 3 stars). The fatty acid composition revealed that the contents of unsaturated fatty acids were much higher than their counterpart saturated ones. This was true for all raw and fried samples under study. The ratios of saturated : monounsaturated : polyunsaturated fatty acids were as follows: potatoes (1.7 : 0.9 : 1), fish (0.6 : 1.02 : 1.0), meat (1.05 : 1.2 : 1.0) and chicken (0.9 : 1.09 : 1.0) after frying. Cholesterol content (mg/1 ~Og sample) of the fried foods investigated in the present work could be descendingly arranged as follows: chicken (173), meat (123), fish (158) and potato has no cholesterol respectively. Also sunflower oil consider the best as frying oil comparing with soya and cotton seed oil because it has low content from saturated and polyunsaturated fatty acids and high content from monounsaturated fatty acids. In attempt to increase sunflower oil stability and improvement the quality of some fried foods during frying, an aliquots from the concentrated ether extract of turmeric powder which containing curcumin as active natural antioxidant compound represent 500, 1000, 1500ppm as crude ether extract (polyp he no Is) were added to sunflower oil. Samples of sunflower oil mixed with curcumin were intermittent heated at 180 ± SoC for 6 h/day and the heating process was repeated for 8 consecutive days. A control experiment was performed where butylated hydroxyl toluene (BHT) at 200ppm was added. Some chemical constants (acid, peroxide, iodine and thiobarbituric acid values) for the unheated and heated sunflower oil, vegetable and animal fried foods before and after deep-fat frying processes were determined and indicated that potato was more affected with frying than other samples and it has the highest acid, peroxide and TBA values. Also, the data indicated that the addition of curcumin to heated sunflower oil induced remarkable antoxidant activity and at 1500 ppm level was superior to that BHT in increasing sunflower oil stability. In most cases, statistical analysis explored a significant correlation between hotel category and the composition of fat absorbed by the food items investigation in the present study. | ||||
| Keywords | ||||
| fried foods; fatty acids; cholesterol; fish; meat; chicken; potato; curcumin; antioxidant; oil stability | ||||
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