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The Changes of Some Commercial Oils and Fats during Frying of Falafel | ||
| Kufa Journal for Agricultural Science | ||
| Article 1, Volume 7, Issue 2, 2015, Pages 162-177 | ||
| Authors | ||
| Ali A. Sahi; Munir A. Jasim; Hani S. Sdfanna | ||
| Abstract | ||
| Due to the misuse of fats and oils during deep fat frying for preparing many types of food like (Falafel) and its effect on the health and economic aspects and to optimize the use of fats and oils . This work includes the chemical and physical changes of local common oil (Al – Bint) and imported oil and fat (CEZER, Two Golden Spoons) before and during deep frying operating at 5±180°C, it also includes sensory evaluation of Falafel during frying operation. The results of this research were summarized as follows:- 1- Significant decrease of Iodine Number for the three fats with increasing frying times. The decrease was from (138.8, 137.9, 54.5) before process of frying to (131.5, 133.9, 49.2) after the fourth frying time for Al – Bint, CEZER oils and Two Golden Spoons fat respectively. Consequently the decrease of Iodine Number were (4.3, 4.0, and 5.3) for the three fats respectively. 2- Significant decrease of Smoke Point for the three fats with increasing number of frying times. The decrease of Smoke Point was from (213°C, 200°C, 214°C) before frying process to (205°C, 190°C, 206°C) after the fourth frying time for Al – Bint, CEZER oil and Two Golden Spoons fat respectively. Consequently the resistance to decrease of Smoke Point of Two Golden Spoons fat more than Al – Bint oil then CEZER oil. 3- Significant increase in Refractive Index at (40°C) with increasing number of frying times for the three fats. The increase was from (1.4473, 1.4474, and 1.4470) before frying process to (1.4710, 1.4740, and 1.4640) after the fourth frying time for Al – Bint, CEZER oils and Two Golden Spoons fat respectively. Consequently the stability for oxidation for Two Golden Spoons fat more than Al – Bint oil then CEZER oil. 1- Sensory evaluation of Falafel during deep frying for several times appeared that the appearance, texture, color, flavor and overall acceptance were acceptable. Falafel fried in Al – Bint oil was the best, then that with CEZER oil and then with Two Golden Spoons fat. Also there were no significant effect of number of frying times on texture, flavor, color and overall acceptance of Falafel. | ||
| Keywords | ||
| Frying Falafel; Lipids Chemistry; Fats and oils | ||
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