Provenance of the oil in par-fried French fries after finish frying

Mohammed Al-Khusaibi, Michael H. Gordon, Julie A. Lovegrove, Keshavan Niranjan

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

Frozen par-fried French fries are finish-fried either by using the same type of oil used for par frying, or a different type. The nutritive quality of the final oil contained in the product depends on the relative amounts and the fatty acid (FA) composition of the oils used for par frying and finish frying. With the aim of understanding the provenance of the oil in the final product, par-fried French fries-either purchased ready or prepared in the laboratory-were finish fried in oils different from the ones used for par frying. The moisture content, oil content, and FA compositions of the par-fried and finish-fried products were experimentally determined, and the relative amounts of each of the oils present in the final product were calculated using the FAs as markers and undertaking a mass balance on each component FA. The results demonstrate that 89% to 93% of the total oil in the final product originates from the finish-frying step. The study also shows that a significant proportion of the oil absorbed during par frying is expelled from the product during finish frying. Further, the expulsion of par-frying oil was found to occur in the early stages of the finish-frying step. Experiments involving different combinations of par-frying and finish-frying oils showed that the relative proportions of the 2 oils did not depend on the individual fatty acid profiles. This study concludes that any positive health benefits of using an oil having a favorable FA profile for par frying, can potentially be lost, if the oil used for finish frying has a less favorable composition.

Original languageEnglish
JournalJournal of Food Science
Volume77
Issue number1
DOIs
Publication statusPublished - Jan 2012

Fingerprint

French fries
frying
provenance
Oils
oils
Fatty Acids
fatty acid composition
frying oil
Nutritive Value
Insurance Benefits
lipid content

Keywords

  • French-fries
  • Frying oil
  • Par frying

ASJC Scopus subject areas

  • Food Science

Cite this

Provenance of the oil in par-fried French fries after finish frying. / Al-Khusaibi, Mohammed; Gordon, Michael H.; Lovegrove, Julie A.; Niranjan, Keshavan.

In: Journal of Food Science, Vol. 77, No. 1, 01.2012.

Research output: Contribution to journalArticle

Al-Khusaibi, Mohammed ; Gordon, Michael H. ; Lovegrove, Julie A. ; Niranjan, Keshavan. / Provenance of the oil in par-fried French fries after finish frying. In: Journal of Food Science. 2012 ; Vol. 77, No. 1.
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