Home⇛Annals of Tropical Research⇛vol. 41 no. 2 (2019)

Chemical Quality Of Extracted Oil And Sensory Quality Of Vacuum Fried Jackfruit (Artocarpus Heterophyllus Lam.) Pulp As Influenced By Frying Cycle

Jason D. Braga | Roberta D. Lauzon | Lorina A. Galvez | Yan Diczbalis

 

Abstract:

Oil quality is important in the production of quality and safe fried food products. This study aimed to assess the quality of oil extracted from vacuum-fried jackfruit pulp products and the fried products at Visayas State University (VSU), Baybay City, Leyte, Philippines, with the coconut oil used until 20 frying cycles. The percent free fatty acid (FFA), acid value (AV) and peroxide value (PV) of the oil extracted from the product (1 , 5 , 10 , 15 & 20 frying cycle vacuum-fried jackfruit pulp) was st th th th th determined employing titrimetric method. Quality descriptions and acceptability of the product were obtained through sensory evaluation, following standard protocols. Data were subjected to analysis of variance for significance and post hoc test to compare means. Results revealed that the increase of the frying cycle significantly ( ≤0.05) increased the peroxide value, while no significant effect was noted with free fatty acid and acid values. Aroma, taste and general acceptability of the product were significantly affected by the increase in number of frying cycle of oil due to the quality changes of the oil being used. No significant effect was observed for color and texture acceptability with frying cycle. Generally, acceptability of the product decreased with increasing frying cycle. The oil can be recycled at least 10 frying cycles to produce quality and safe vacuum-fried jackfruit product for the consuming public. The reusing of oil provides cost effectiveness in the vacuum-fried jackfruit processing.



References:

  1. Akinyeyea RO, Adeyeye El, Fasakina O & Agboolaa A. 2011. Physicochemical properties and anti-nutritional factors of palm fruit products (Elaeis Guineensis Jacq.) from Ekiti State Nigeria. Electronic Journal of Environmental, Agricultural and Food Chemistry 10(5):2190- 2198
  2. Andrés-Bello A, García-Segovia P & Martínez-Monzó J. 2011. Vacuum Frying: An Alternative to Obtain High-Quality Dried Products. Food Engineering Reviews 3(2):63-78
  3. Association of Official Analytical Chemists (AOAC). 1984. Official methods of Analysis. Association of Official Analytical Chemists (14th edn). AOAC, Arlington
  4. Bradbury J. 2004, Taste Perception: Cracking the Code. Public Library of Science Biology 2(3):295-297
  5. Cadenas E and Packer L. 1996. Hand book of antioxidants. Marcel Dekker, New York
  6. Choe E and Min DB. 2006. Mechanisms and factors for edible oil oxidation. Comprehensive Reviews Food Science and Food Safety 5(4):169-186
  7. Chung J, Lee J & Choe E. 2004. Oxidative stability of soybean and sesame oil mixture during frying of flour dough. Journal of Food Science 69(7):574-578
  8. Clark S, Costello M, Floyd F, Bodyfelt W & Drake M. 2009. In Clark S, Costello M, Drake M & Bodyfelt F (eds) Sensory Evaluation of Dairy Products (2nd edn). Springer Publisher
  9. Cochran W and Cox G. 1957. Experimental Design (2nd edn) (pp615), John Wiley and Sons, New York
  10. Codex Alimentarius Commission. 2006. Codex Standards for Fats and Oils from Vegetable Sources. Rome: FAO
  11. Da Silva PF and Moreira RG. 2008. Vacuum frying of high quality fruit and vegetable- based snacks. Lebensmittel-Wissenschaft & Technologie-Food Science and Technology 41(10):1758-1767
  12. De Faria AF, De Rosso VV & Mercadante AZ. 2009. Carotenoid composition of jackfruit (Artocarpus heterophyllus) determined by HPLC-PDA-MS/MS. Plant Foods for Human Nutrition 64(2):108-115
  13. Devasagayam TPA, Tilak JC & Singhal R. 2001. Functional and medicinal foods. In Losso JN, Shahidi F & Bagchi D (eds) Functional foods in India; history and scope in angiogenesis. Marcel Dekker Inc. New York
  14. Dueik V, Robert P & Bouchon P. 2010. Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps. Food Chemistry 119 (2010):1143-1149 Edge R, Truscoot TG & Mcgarvey DJ. 1997. The carotenoids as antioxidants- A
  15. Review. Journal of Photochemistry and Photobiology 41(3):189-200 Etoh H, Utzunomiga Y, Komori A, Murakami Y, Oshima S & Inakuma T. 2000.
  16. Carotenoids and human blood plasma after ingesting paprika juice. Bioscience, Biotechnology and Biochemistry 64(5):1096-1098
  17. Fraga SRG. 2005. Investigation of volatiles and precursors of glycosylated volatiles. of jackfruit (Artocarpus heterophyllus Lam.) and muruci (Byrsonima crassifolia Lam. Rich) (PhD dissertation). Federal University of Rio de Janeiro, Institute of Chemistry
  18. Galvez LA and Dizon El. 2017. Physico-chemical and Functional Properties of Two Jackfruit (Artocarpus heterophyllus Lam.) Varieties in Eastern Visayas, Philippines. Annals of Tropical Research 39(2):100-106
  19. Granda C, Moreira RG & Tichy SE. 2004. Reduction of acrylamide formation in potato chips by low-temperature vacuum frying. Journal of Food Science 69(8):405-411
  20. Grobush K, Lanner LJ, Geleinjinse JM, Boeing H, Hofman A & Witteman JC. 2000. Serum carotenoids and atherosclerosis. The Roterdam Study. Atherosclerosis 148(1):49-56
  21. Kowalski B. 1991. Thermal-oxidative decomposition of edible oils and fats. DSC studies. Thermochimica Acta 184(1):49-57
  22. Lapointe A, Couillard C & Lemieux S. 2006. Effects of dietary factors on oxidation of low- density lipoprotein particles. Journal of Nutritional Biochemistry 17(10):645-658
  23. Mabesa LB. 1986. Sensory evaluation of foods: Principles and Methods (pp119). College of Agriculture, University of the Philippines, Los Baños, Laguna
  24. Maity T, Bawa AS & Raju PS. 2014. Effect of Vacuum Frying on Changes in Quality Attributes of Jackfruit (Artocarpus heterophyllus) Bulb Slices. International
  25. Journal of Food Science 2014:1-8 Mariscal M and Bouchon P. 2008. Comparison between atmospheric and vacuum frying of apple slices. Food Chemistry 107(4):1561-1569
  26. Meléndez-Martínez AM, Stinco CM, Brahm PM & Vicario IM. 2014. In Rodríguez- Concepción M (ed) Analysis of Carotenoids and Tocopherols in Plant Matrices and Assessment of Their In Vitro Antioxidant Capacity. Plant Isoprenoids. Methods in Molecular Biology (Methods and Protocols) 2014(1153):77-97
  27. Mestdagh F, De Wilde T, Fraselle S, Govaert Y, Ooghe W, Degroodt JM, Verhe R, Van Peteghem C & De Meulenear B. 2008. Optimization of the blanching process to reduce acrylamide in fried potatoes. Lebensmittel-Wissenschaft & Technologie-Food Science and Technology 41 (2008):1648-1654
  28. Muller K, Hardwick SJ, Marchant CE, Law NS, Waeg G, Esterbauer H, Carpenter KLH, & Mitchinson MJ. 1996. Cytotoxic and chemotactic potencies of several aldehydic components of oxidised low density lipoprotein for human monocyte-macrophages. Federation of European Biochemical Societies Letters 388(2-3):165-168
  29. Naz S, Siddiqi R, Sheikh H & Sayeed SA. 2005. Deterioration of olive, corn and soybean oils due to air, light, heat and deep-frying. Food Research International 38(2):127-134
  30. O' Brien RD. 1998. Fats and Oils: Formulating and Processing for Applications. Technomic Publishing Company, Inc, Pennsylvania
  31. Ong BT, Tan CP, Hamid N & Rusul G. 2008. Analysis of volatile compounds in five jackfruit (Artocarpus heterophyllus L.) cultivars using solid-phase microextraction (SPME) and gas chromatography-time-of-flight mass spectrometry (GC-TOFMS). Journal of Food Composition and Analysis 21(5): 416-422
  32. Ong BT, Nazimah SAH, Osman A, Quek SY, Voon YY & Hashim DM. 2006. Chemical and flavor changes in jackfruit (Artocarpus heterophyllus Lam.) cultivar J3 during ripening. Postharvest Biology and Technology 40(3):279-286
  33. Rosa P, Alicia S & Angel M. 1994. Determination of Free Fatty Acid in Foods by Flow Injection. Journal of Science Food and Agriculture 66(4):473-479
  34. Saxena A, Bawa AS & Raju PS. 2009. Phytochemical changes in fresh-cut jackfruit (Artocarpus heterophyllus L) bulbs during modified atmosphere storage. Food Chemistry 115(4):1443-1449
  35. Shyu S-L, Hau LB & Hwang LS. 1998. Effect of vacuum frying on the oxidative stability of oils. Journal of the American Oil Chemists' Society 75(10):1393-1398
  36. Sies H. 1996. Antioxidants in disease, mechanisms and therapy (1st edn). New York: Academic Press
  37. Wilfred S, Adubofuor J & Oldham JH. 2010. Optimum conditions for expression of oil from Allanblackia floribunda seeds and assessing the quality and stability of pressed and solvent extracted oil. African Journal of Food Science 4(9):563-570

Tools


Copyright © 2025  KITE Digital Educational Solutions |  Exclusively distributed by CE-Logic