Lipids extracted from foods fried in thermally polymerized palm oil were evaluated in papads, French fries and fish fry (Bombay duck) with moisture content ranging between 10% and 75%, in an attempt to investigate the effect of moisture content on lipid quality indices such as free fatty acids, conjugated dienes, p-anisidine value, viscosity, total polar materials and colour values. The quality of lipids in products with high moisture content (50% or more) was found to be inferior to that of the oil left after frying, as evidenced in Bombay duck and French fries from potatoes with initial moisture content of 52-77%. A reverse trend was observed in papads and French fries prepared from dehydrated potatoes with moisture content of 12% or less. The results indicate the moisture content of food plays a definite role in the distribution of the lipid constituents during frying in thermally polymerized oil.
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| http://dx.doi.org/10.1016/j.foodchem.2008.01.027 | DOI Listing |
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