Effect Of Vacuum Frying with Sunflower Oil On Quality Properties and Acrylamide Of S.Sponta French Fries.

Abstract

This study was carried out at Food Sciences Department - Faculty of Agriculture - Damascus University and National Commission for Biotechnology- Ministry of Higher Education and Scientific Research  -laboratories in aims to reveal effects of vacuum frying temperatures (115, 125, 135 °C) in French fries quality attributes, determine the optimal frying conditions and its acrylamide. In addition to evaluate chemical properties of used oil at the end of frying to determine maximum frying time. Results confirmed that temperature is one of the main factors affecting French fries quality. French fries water content was 32.41, 31.48, 30.24%, and oil content was 24.82, 23.27, 22.76%. As for the color indicators, brightness L* was 71.47, 70.32, 69.80, redness a* was 4.91, 5.07, 5.34, yellowness b* was 29. .57, 29.83, 30.71, color change ∆E was 8.94, 9.38, 10.31, and browning index

BI was 57.11, 59.08, 62.04, Acrylamide content was 213.36, 229.63, 279.71 µg/kg, when vacuum fried at a temperature of 115, 125, 135 °C respectively. Results for frying oil acid value were 1.82, 1.87, 1.94 mg KOH/g oil, peroxide was 7.72, 8.13, 8.56 mEq/kg oil, and total frying time was 76, 69, 61 hours when vacuum frying at a temperature of 115, 125, 135 °C respectively. Vacuum frying affect sensory properties of French fries and the best values were at 125 °C, as which were 8.1, 8.2, 7.9, 8.3 for overall acceptance, color, flavor, and texture sensory tests. Therefore, the optimum temperature in this study was determined at 125 °C with vacuum 0.4 bar.