Characterization of oil uptake and fatty acid composition of pre-treated potato slices fried in sunflower and olive oils

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dc.contributor.authorAlkaltham, Mohammed Saeed
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorUslu, Nurhan
dc.contributor.authorSalamatullah, Ahmad Mohammad
dc.contributor.authorHayat, Khizar
dc.date.accessioned2020-03-26T20:20:09Z
dc.date.available2020-03-26T20:20:09Z
dc.date.issued2020
dc.departmentSelçuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractIn this study, the oil uptake and fatty acid composition of fried potato slices were determined. Some pre-treatments such as blanching, freezing, and blanching-freezing were applied to potato slices before frying while the untreated samples were used as a control. The frying process was carried out in sunflower and olive oils. The percentage oil uptake in slices varied from 4.26% to 10.35% when fried in sunflower oil. In the case of the control samples slices fried in olive oil contained high monounsaturated fatty acid (oleic acid) content (5.45%), and lesser oil uptake was observed than those processed in sunflower oil, which is rich in polyunsaturated fatty acid (linoleic acid is 5.99%) (p < 0.05). The oil uptake was also compared in the case of potato slices fried in two different oils after pre-treatments. The maximum oil uptake was observed in the case of blanched-frozen potatoes, whereas minimum oil uptake was observed in frozen only slices for both oils. The fatty acid contents in oils extracted from fried potato slices showed that the predominant fatty acids were palmitic, stearic, oleic, and linoleic acids. The best results were observed in frozen potato slices fried in both sunflower and olive oils.en_US
dc.description.sponsorshipDeanship of Scientific Research at King Saud UniversityDeanship of Scientific Research at King Saud University [RG-1441426]en_US
dc.description.sponsorshipThe authors would like to extend their sincere appreciation to the Deanship of Scientific Research at King Saud University for its funding the Research group no. RG-1441426.en_US
dc.identifier.citationAlkaltham, M. S., Özcan, M. M., Uslu, N., Salamatullah, A. M., Hayat, K. (2020). Characterization of Oil Uptake and Fatty Acid Composition of Pre-treated Potato Slices Fried in Sunflower and Olive Oils. Journal of Oleo Science, 69(3), 185-190.
dc.identifier.doi10.5650/jos.ess19288en_US
dc.identifier.endpage190en_US
dc.identifier.issn1345-8957en_US
dc.identifier.issn1347-3352en_US
dc.identifier.issue3en_US
dc.identifier.pmid32051358en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage185en_US
dc.identifier.urihttps://dx.doi.org/10.5650/jos.ess19288
dc.identifier.urihttps://hdl.handle.net/20.500.12395/38517
dc.identifier.volume69en_US
dc.identifier.wosWOS:000518392000002en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorÖzcan, Mehmet Musa
dc.institutionauthorUslu, Nurhan
dc.language.isoenen_US
dc.publisherJAPAN OIL CHEMISTS SOCen_US
dc.relation.ispartofJOURNAL OF OLEO SCIENCEen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectfryingen_US
dc.subjectsunflower oilen_US
dc.subjectolive oilen_US
dc.subjectfried potatoesen_US
dc.subjectoil uptakeen_US
dc.subjectfatty acid compositionen_US
dc.titleCharacterization of oil uptake and fatty acid composition of pre-treated potato slices fried in sunflower and olive oilsen_US
dc.typeArticleen_US

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