• Title/Summary/Keyword: deep-fat fried food

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A Survey on the Use of Deep-fat-fried Foods and Treatment of the Used Oils at Home in Chonbuk Area (전북지역의 가정에서 튀김조리 이용과 사용된 튀김유의 관리실태)

  • 윤계순
    • Korean journal of food and cookery science
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    • v.17 no.6
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    • pp.533-541
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    • 2001
  • This research was carried out to obtain the information about the use of deep-fat-fried foods and treatment of oils used for deep-fat-frying at home. Data were obtained through questionnaires from 442 housewives in Chonbuk area. The frequency of taking deep-fat-fried foods was affected by ages and residential area. Average score for the preference of deep-fat-fried foods was 3.60 in the 5 point scale. Fifty three percent of the respondents prepared deep-fat-fried foods by themselves at home. The oil most commonly used for deep-fat-frying was soybean oil followed by com oil. Proper frying temperature was determined by dropping salt or food coating materials into the oil. Oil color was used as a parameter for determining the life of frying oils by 81.2% of the respondents. Most of the respondents appealed to use oils one more time after filtering. For the disposal of used frying oil, 65.7% of the respondents used some kinds of absorbing papers; 16.1% made soaps and 10.7% discarded into a sink. According to correlation analysis, the frequency of taking deep-fat-fried food had positive relationships with housewives's health status, preference for foods prepared with oil and fats and family's preference for deep-fat-fried foods.

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Quality characteristics of deep fat fried carrots depend on type of frying oil, frying temperature, and time of frying

  • Park, Hyun Su;Kim, Hyun Jung
    • Korean Journal of Food Science and Technology
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    • v.52 no.1
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    • pp.46-53
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    • 2020
  • Carrots were deep fat fried with sunflower oil (SO), palm oil (PO), and a blend of palm and sunflower oils (PSO with PO:SO as 2:8 or 4:6) at different temperatures (180 and 190℃) and lengths of time (0.5 to 2.5 min). The quality of deep fat fried carrots was determined by the moisture and fat content, color, conjugated dienoic acid (CDA), hydroperoxide, p-anisidine value, and fatty acid composition. The moisture content of fried carrots decreased with increasing frying time, while the fat content increased. The CDA and p-anisidine values of carrots fried with SO were higher than those fried with PO because of greater unsaturated fatty acids content in SO. PSO was a better choice than SO or PO for deep fat frying carrots in the aspects of oxidative stability and ratio of unsaturated to saturated fatty acids. These results indicate that the quality of deep fat fried carrots depends on the type of oil and frying temperature used, as well as the length of time.

Physicochemical Analysis in the Reuse of Deep-Frying Oil: Comparison of Traditional Fryer and Modified Fryer (튀김유의 재사용에 의한 품질 특성: 전통 튀김기와 수유식 개량 튀김기의 비교)

  • Choi, Il-Sook;Lee, Young-Soon;Choi, Soo-Keun
    • Journal of the East Asian Society of Dietary Life
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    • v.23 no.4
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    • pp.470-476
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    • 2013
  • The property of deep frying oil is one of the important factors in fried food quality. The purpose of this study is to identify the quality of deep frying oil in continuous usages for 4 days by two types of fryers: traditional deep-fat fryer and modified oil-water fryer. After frying pork cutlets, the frying oil was kept not only for several physical analyses such as color, viscosity, and water content but also for the quality analyses of frying oil, such as free fatty acid, double bond changes and oxidative rancidity formation. The oil fried in a traditional deep-fat fryer was significantly increased in terms of physical values including moisture content, viscosity, and color, compared to those of the modified fryer, continuously for 4 days. The oil fried by a traditional deep-fat fryer exhibited a significant increase in its free fatty acid content compared to that fried by a modified oil-water fryer, while the iodine value was significantly decreased in the oil fried by a traditional deep-fat fryer when compared to control oil and oil fried by the modified oil-water fryer. In the peroxide value as an indicator of primary oxidation products, the oil fried by both fryers was significantly increased till the second day but decreased in value after the third day because of unstable hydroperoxide decomposition. The p-anicidine value is used as an indicator of secondary oxidation products, the oil fried in a traditional deep-fat fryer was significantly increased in value compared to that of a modified oil-water fryer.

Lipid Content and Fatty Acid Composition of Various Deep-Fat Fried Foods (시판 튀김식품의 지질함량과 지방산 조정)

  • 주광자
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.20 no.2
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    • pp.162-166
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    • 1991
  • Twenty brands of five different types of deep-fat fried foods including doughnuts, vegetables, fried chicken and french fries were purchased from food stores and fast food restaurants in Daegu city. These sample were analyzed for their total lipid content and fatty acid composition. The total lipid contents of each type of foods were over 20% by weight on an average. One brand of the doughnuts had the highest lipid content of 55.2%. The average polar lipid content of the five different types of samples was approximately 40% of the total lipid content. The fatty acid compositions of the total lipid in the deep-fat fried foods were similar to one another. HTe major fattyacids were oleic acid, stearic acid, linoleic acid in order of content. Minor fatty caids ere myristic acid, palmitic acid, palmitoleic acid, linolenic acid, behenic acid and erucic acid.

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Changes in Total Trans Fatty Acid Content in Soybean Oil, Shortening, and Olive Oil Used for Frying (콩기름, 쇼트닝, 올리브유의 감자 스틱 튀김 횟수에 따른 트랜스 지방산 함량의 변화)

  • Jeon, Mi-Sun;Kim, Ji-Young;Lee, Ju-Woon;Lee, Ki-Teak
    • Journal of the East Asian Society of Dietary Life
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    • v.18 no.2
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    • pp.181-189
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    • 2008
  • In this study, changes in total trans fatty acid (tFA) and fat contents were determined in soybean oil, shortening, and olive oil after potato sticks were fried 30 consecutive times, respectively. Prior to frying, the potato sticks contained 3.8% fat, with 43.2% tFAs, After the first frying in soybean oil, the total tFA content of the potato sticks sharply decreased to 3.2%, and then it gradually increased to 8.1 % after 30 consecutive times of frying. However, the total fat content of the potato sticks, fried in soybean oil increased to 15.2% after the first frying and thereafter it decreased to 9.75% with 30 repeated episodes of frying. When the potato sticks were fried in olive oil, similar changes in tFA and fat contents were shown; while such changes were not observed when shortening was used. After 30 consecutive frying events, the tFA contents in the soybean oil and olive oil increased to 4.15 and 5.75%, respectively; however, such an increase was not observed in the shortening. One can assume that most of the tFAs in the fried oils were from the potato sticks, which contained relatively high tFA content during the repeated deep-frying process.

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The Quality and Storage Characterization of Extrusion-Puffed Yukwa (Extruder를 이용하여 팽화시킨 비유탕 유과의 품질특성 및 저장성)

  • Jang, So-Young;Park, Mi-Jung;Kim, Byong-Ki;Lee, Sook-Young
    • Korean journal of food and cookery science
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    • v.23 no.3 s.99
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    • pp.369-377
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    • 2007
  • The aims of this study were to develop and standardize the manufacturing procedures and ingredient formulation of non-fried, extrusion-puffed Yukwa. The quality and storage stability of the non-fried Yukwa (NF) were characterized and compared against a traditional deep-fried Yukwa (F). The moisture contents of both the NF and F were almost comparable at 5.12${\sim}$6.22% after the final product preparation. The textural hardness values of the NF samples were one-half to two times as hard as those of F, although no clear distinctions were reported between the two products by the sensory evaluation results (p<0.05). During storage, the acid value of F was 1.68 KOH mg/g on day 7, and then it rapidly increased to 5.52 KOH mg/g on day 14. In contrast, the acidity values of NF were 1.21 and 2.62 KOH mg/g on day 7 and 14, respectively. The peroxide values of the samples increased from 23.5 to 62.0 meq/kg (F) and from 2.0 to 2.5 meq/kg (NF) during the two weeks of storage after preparation, suggesting excellent fat stability for the NF product. Regarding the sensory evaluation results of the products, no significant (p<0.05) differences were noted between F and NF with scores of approximately 3.1 out of 5.0 points for the overall quality characteristics of the final products. Accordingly, we conclude that extrusion puffing technology could be adopted as an alternative to conventional deep fat frying as a partial manufacturing process of Yukwa.

Stability of the Fat Ingredients of Deep Fried Instant Noodles, Biscuits, and Cookies (라면, 비스킷, 및 쿠키속의 유지성분(油脂成分)의 안전성(安定性)에 관한 연구(硏究))

  • Hu, Tae-Ryun;Kim, Dong-Hoon
    • Korean Journal of Food Science and Technology
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    • v.6 no.1
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    • pp.24-29
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    • 1974
  • Deep fried instant noodles, biscuits, and cookies were prepared, using the same beef tallow as their fat ingredient. In addition to wheat flour and beef tallow, the common and major ingredients, the deep fried instant noodle contained 1.5% salt before frying, the biscuits 20.0% sucrose and 10.0% nonfat milk solid before baking, and the cookies 20.0% sucrose before baking. The three products and a portion of beef tallow, which was to be used as control, were stored in an incubator at $47.0{\pm}1.5^{\circ}C$. The peroxide value and the free fatty acid value of the control and the extracted fat were determined regularly during the storage period. The fat incorporated in the biscuits exhibited far greater stability to rancidity development than that of the control with regard to both peroxide value and free fatty acid value development. However, the fat incorporated in the deep fried instant noodles and the cookies showed much poorer stability than that of the control. Factors like a deep frying process and/or the presence of a significant amount of salt in the deep fried instant noodles appeared to promote the rancidity development of the fat incorporated in the product. On the other hand, Maillard type browning reaction products in the biscuits seemed to retard effectively the rancidity development of the fat incorporated in the product.

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Middle School Students' Perceptions of Seafood and Its Use in Foodservice in Busan (부산지역 중학생의 수산물에 대한 인식 및 학교 급식에서의 수산물 이용정도)

  • Lyu, Eun-Soon;Lee, Hye-Kyong;Shin, Eun-Soo
    • Korean journal of food and cookery science
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    • v.25 no.2
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    • pp.189-198
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    • 2009
  • This study was conducted to analyse middle school students' perceptions of seafood as well as their eating experiences and favorite cooking methods for seafood. It also examined the frequency and use of seafood on school lunch menus. Questionnaires were distributed to 739 students in 5 middle schools in the Busan area. On a scale of 5.00, the average scores for perceptions toward seafood were as follows: 3.67 for health & nutrition, 3.53 for taste, 2.53 for smell, 2.77 for convenience. The male students had significantly_(p<0.05) higher perception scores for health & nutrition, taste, and smell than the female students. Among 38 types of seafoods, the highest percentages for eating experiences included seaweed_(99.2%), anchovies_(99.1%), fried fish paste_(98.6%), shrimp_(98.4%), crab_(98.2%), squid_(97.9%), sea mustard_(97.8%), mackerel_(97.7%), dried squid_(97.3%), and hair tail_(96.9%). However, the majority of students had eaten a limited amount of seafood. The degree of seafood intake at home was significantly_(p<0.01) higher than at school. The students' favorite cooking methods for seafood were in the order of grilling, stir-frying, steaming, deep-fat frying, and soup. However, the middle school lunch programs primarily served as soup, seasoning, stir-fried, braised, deep-fat fried, and grilled, respectively. The main reasons for leaving seafood on a plate were inconvenience due to the fishbones_(62.7%), tasteless_(45.4%), and disliking the smell_(35.7%). Improvements that students wanted for seafood on school lunch menus included removal of fishbone for convenience_(67.0%), taste_(52.0), and increased variety of seafood types_(38.2%).

A Study on Nutrient Intake and Food Consumption by Food Frequency Questionnaire According to the Obesity Index of Women College Students in Kunsan. (군산시 일부 여대생의 비만도에 따른 영양소 섭취와 식품섭취빈도)

  • 장혜순;김미라
    • Korean Journal of Human Ecology
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    • v.6 no.1
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    • pp.45-56
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    • 2003
  • The purpose of this study was to compare nutrient intake and food consumption by food frequency according to the obesity index of women college student in Kunsan. The subjects were 251 women college students who were randomly selected from Kunsan national university. Subjects were assigned to one of the following group based on BMI : underweight, normal weight and overweight. Nutrient intake and food consumption by food frequency were evaluated based on questionnaires and 24 hour recall method. The results were as follows. %RDA of calcium, iron and zinc of obese group were more than the underweight group(p<0.05). %Fat was significantly correlated with the daily intakes of protein and vitamin E(p<0.05). %Fat was significantly correlated with %RDA of energy, protein, vitamin E, vitamin B$_{6}$. RBW was significantly correlated with %RDA of iron. BMI was significantly correlated with %RDA of energy, calcium, phosphorus. The foods frequently consumed among students were cooked rice and gimchi. The frequencies of fish and mushroom were correlated with food behavior scores(p<0.01). The frequencies of carbonated beverage(p<0.01), hamburger & piazza, deep fried foods(p<0.01), soybean curd fried fish cake(p(0.05) were correlated with nutritional knowledge scores.

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Effect of Frying Methods of Chickens on the Physicochemical Properties of Frying Oil and Fried Chickens in the School Foodservice (학교급식에서의 닭튀김 방법에 따른 튀김유와 튀김닭의 이화학적 특성)

  • No, Gyeong-A;Kim, Na-Yeong;Jang, Myeong-Suk
    • Journal of the Korean Dietetic Association
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    • v.4 no.1
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    • pp.99-108
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    • 1998
  • The purpose of this study was to investigate the effect of frying methods of chickens ; deep-fat frying with raw chickens(A), with pre-cooked chickens(B) on the physicochemical properties of frying oil and fried chickens in the school foodservice. Acid, peroxide and TBA value of frying oil were significantly increased by increasing the number of frying times and those of method A were higher than those of method B. On the contrary, Iodine value was decreased significantly with increasing the number of frying times but there is no significant difference between method A and B. In fatty acids, the content of saturated fatty acid increased while that of unsaturated fatty acid decreased as the frying times increased. Also viscosity, yellowness and redness increased significantly by increasing the number of frying times. The content of vitamin $B_1 $, of fried chicken by the frying methods was not significantly different, but vitamin $B_2 $the method A was higher than by the method B. Ca, P, Na, K and Fe contents of fried chickens by the method A were higher than those by the method B.

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