Quality Assessment of Oil Used for Frying of Potato Chips: In the Case of Wolkite University Community

Solomon Duguma; Gashaw Abebaw

doi:doi:10.11648/j.bio.20200805.12

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Quality Assessment of Oil Used for Frying of Potato Chips: In the Case of Wolkite University Community

Solomon Duguma, Gashaw Abebaw

Published in American Journal of Bioscience and Bioengineering (Volume 8, Issue 5)

Received: 12 October 2020 Accepted: 22 October 2020 Published: 23 November 2020

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Abstract

Frying is an old and widely used method of cooking and processing food. Typically, a food is immersed in heated oil for a short duration in a process known as immersion-oil frying. Consumers tend to associate color with flavor, safety, storage time, nutrition, and level of satisfaction, due to the fact that color correlates well with physical, chemical, and sensorial evaluations of food quality. Indicators of poor oil quality include elevated FFA, low smoke point, change of color, low iodine value, peroxide value, total polar material, high foaming properties and increased viscosity. Deep frying and the use of recycled oil for many times is a commonly practiced in commercial and sometimes in domestic cooking processes. The way of this cooking method may create a lipid peroxidation product which brings harm to human health. Quality assessment of oil used for frying of potato chips in the case of Wolkite university community studied. The result of physicochemical properties of oil were investigated from sample selected randomly around Wolkite town and these are free fatty acid, peroxide value, smoking point and iodine value of recycled oils was higher than the recommended values. The strength of current evidence makes it reasonable to recommend complete avoidance of fried foods or at most infrequent to moderate fried food consumption within the context of an overall healthy dietary pattern around Wolkite town. Generally, the present study shows the recycled oil used were not as standards of FAO and also the people of fried food makers were not having awareness about the impacts of recycled oils.

Published in	American Journal of Bioscience and Bioengineering (Volume 8, Issue 5)
DOI	10.11648/j.bio.20200805.12
Page(s)	92-98
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Fat, Oil, Recycled and Frying

References

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APA Style

Solomon Duguma, Gashaw Abebaw. (2020). Quality Assessment of Oil Used for Frying of Potato Chips: In the Case of Wolkite University Community. American Journal of Bioscience and Bioengineering, 8(5), 92-98. https://doi.org/10.11648/j.bio.20200805.12

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ACS Style

Solomon Duguma; Gashaw Abebaw. Quality Assessment of Oil Used for Frying of Potato Chips: In the Case of Wolkite University Community. Am. J. BioSci. Bioeng. 2020, 8(5), 92-98. doi: 10.11648/j.bio.20200805.12

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AMA Style

Solomon Duguma, Gashaw Abebaw. Quality Assessment of Oil Used for Frying of Potato Chips: In the Case of Wolkite University Community. Am J BioSci Bioeng. 2020;8(5):92-98. doi: 10.11648/j.bio.20200805.12

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@article{10.11648/j.bio.20200805.12,
  author = {Solomon Duguma and Gashaw Abebaw},
  title = {Quality Assessment of Oil Used for Frying of Potato Chips: In the Case of Wolkite University Community},
  journal = {American Journal of Bioscience and Bioengineering},
  volume = {8},
  number = {5},
  pages = {92-98},
  doi = {10.11648/j.bio.20200805.12},
  url = {https://doi.org/10.11648/j.bio.20200805.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.bio.20200805.12},
  abstract = {Frying is an old and widely used method of cooking and processing food. Typically, a food is immersed in heated oil for a short duration in a process known as immersion-oil frying. Consumers tend to associate color with flavor, safety, storage time, nutrition, and level of satisfaction, due to the fact that color correlates well with physical, chemical, and sensorial evaluations of food quality. Indicators of poor oil quality include elevated FFA, low smoke point, change of color, low iodine value, peroxide value, total polar material, high foaming properties and increased viscosity. Deep frying and the use of recycled oil for many times is a commonly practiced in commercial and sometimes in domestic cooking processes. The way of this cooking method may create a lipid peroxidation product which brings harm to human health. Quality assessment of oil used for frying of potato chips in the case of Wolkite university community studied. The result of physicochemical properties of oil were investigated from sample selected randomly around Wolkite town and these are free fatty acid, peroxide value, smoking point and iodine value of recycled oils was higher than the recommended values. The strength of current evidence makes it reasonable to recommend complete avoidance of fried foods or at most infrequent to moderate fried food consumption within the context of an overall healthy dietary pattern around Wolkite town. Generally, the present study shows the recycled oil used were not as standards of FAO and also the people of fried food makers were not having awareness about the impacts of recycled oils.},
 year = {2020}
}

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TY  - JOUR
T1  - Quality Assessment of Oil Used for Frying of Potato Chips: In the Case of Wolkite University Community
AU  - Solomon Duguma
AU  - Gashaw Abebaw
Y1  - 2020/11/23
PY  - 2020
N1  - https://doi.org/10.11648/j.bio.20200805.12
DO  - 10.11648/j.bio.20200805.12
T2  - American Journal of Bioscience and Bioengineering
JF  - American Journal of Bioscience and Bioengineering
JO  - American Journal of Bioscience and Bioengineering
SP  - 92
EP  - 98
PB  - Science Publishing Group
SN  - 2328-5893
UR  - https://doi.org/10.11648/j.bio.20200805.12
AB  - Frying is an old and widely used method of cooking and processing food. Typically, a food is immersed in heated oil for a short duration in a process known as immersion-oil frying. Consumers tend to associate color with flavor, safety, storage time, nutrition, and level of satisfaction, due to the fact that color correlates well with physical, chemical, and sensorial evaluations of food quality. Indicators of poor oil quality include elevated FFA, low smoke point, change of color, low iodine value, peroxide value, total polar material, high foaming properties and increased viscosity. Deep frying and the use of recycled oil for many times is a commonly practiced in commercial and sometimes in domestic cooking processes. The way of this cooking method may create a lipid peroxidation product which brings harm to human health. Quality assessment of oil used for frying of potato chips in the case of Wolkite university community studied. The result of physicochemical properties of oil were investigated from sample selected randomly around Wolkite town and these are free fatty acid, peroxide value, smoking point and iodine value of recycled oils was higher than the recommended values. The strength of current evidence makes it reasonable to recommend complete avoidance of fried foods or at most infrequent to moderate fried food consumption within the context of an overall healthy dietary pattern around Wolkite town. Generally, the present study shows the recycled oil used were not as standards of FAO and also the people of fried food makers were not having awareness about the impacts of recycled oils.
VL  - 8
IS  - 5
ER  -

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Author Information

Solomon Duguma

Department of Food Process Engineering, College of Engineering and Technology, Wolkite University, Wolkite, Ethiopia
Gashaw Abebaw

Department of Food Process Engineering, College of Engineering and Technology, Wolkite University, Wolkite, Ethiopia

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APA Style

Solomon Duguma, Gashaw Abebaw. (2020). Quality Assessment of Oil Used for Frying of Potato Chips: In the Case of Wolkite University Community. American Journal of Bioscience and Bioengineering, 8(5), 92-98. https://doi.org/10.11648/j.bio.20200805.12

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ACS Style

Solomon Duguma; Gashaw Abebaw. Quality Assessment of Oil Used for Frying of Potato Chips: In the Case of Wolkite University Community. Am. J. BioSci. Bioeng. 2020, 8(5), 92-98. doi: 10.11648/j.bio.20200805.12

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AMA Style

Solomon Duguma, Gashaw Abebaw. Quality Assessment of Oil Used for Frying of Potato Chips: In the Case of Wolkite University Community. Am J BioSci Bioeng. 2020;8(5):92-98. doi: 10.11648/j.bio.20200805.12

Copy | Download

@article{10.11648/j.bio.20200805.12,
  author = {Solomon Duguma and Gashaw Abebaw},
  title = {Quality Assessment of Oil Used for Frying of Potato Chips: In the Case of Wolkite University Community},
  journal = {American Journal of Bioscience and Bioengineering},
  volume = {8},
  number = {5},
  pages = {92-98},
  doi = {10.11648/j.bio.20200805.12},
  url = {https://doi.org/10.11648/j.bio.20200805.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.bio.20200805.12},
  abstract = {Frying is an old and widely used method of cooking and processing food. Typically, a food is immersed in heated oil for a short duration in a process known as immersion-oil frying. Consumers tend to associate color with flavor, safety, storage time, nutrition, and level of satisfaction, due to the fact that color correlates well with physical, chemical, and sensorial evaluations of food quality. Indicators of poor oil quality include elevated FFA, low smoke point, change of color, low iodine value, peroxide value, total polar material, high foaming properties and increased viscosity. Deep frying and the use of recycled oil for many times is a commonly practiced in commercial and sometimes in domestic cooking processes. The way of this cooking method may create a lipid peroxidation product which brings harm to human health. Quality assessment of oil used for frying of potato chips in the case of Wolkite university community studied. The result of physicochemical properties of oil were investigated from sample selected randomly around Wolkite town and these are free fatty acid, peroxide value, smoking point and iodine value of recycled oils was higher than the recommended values. The strength of current evidence makes it reasonable to recommend complete avoidance of fried foods or at most infrequent to moderate fried food consumption within the context of an overall healthy dietary pattern around Wolkite town. Generally, the present study shows the recycled oil used were not as standards of FAO and also the people of fried food makers were not having awareness about the impacts of recycled oils.},
 year = {2020}
}

Copy | Download

TY  - JOUR
T1  - Quality Assessment of Oil Used for Frying of Potato Chips: In the Case of Wolkite University Community
AU  - Solomon Duguma
AU  - Gashaw Abebaw
Y1  - 2020/11/23
PY  - 2020
N1  - https://doi.org/10.11648/j.bio.20200805.12
DO  - 10.11648/j.bio.20200805.12
T2  - American Journal of Bioscience and Bioengineering
JF  - American Journal of Bioscience and Bioengineering
JO  - American Journal of Bioscience and Bioengineering
SP  - 92
EP  - 98
PB  - Science Publishing Group
SN  - 2328-5893
UR  - https://doi.org/10.11648/j.bio.20200805.12
AB  - Frying is an old and widely used method of cooking and processing food. Typically, a food is immersed in heated oil for a short duration in a process known as immersion-oil frying. Consumers tend to associate color with flavor, safety, storage time, nutrition, and level of satisfaction, due to the fact that color correlates well with physical, chemical, and sensorial evaluations of food quality. Indicators of poor oil quality include elevated FFA, low smoke point, change of color, low iodine value, peroxide value, total polar material, high foaming properties and increased viscosity. Deep frying and the use of recycled oil for many times is a commonly practiced in commercial and sometimes in domestic cooking processes. The way of this cooking method may create a lipid peroxidation product which brings harm to human health. Quality assessment of oil used for frying of potato chips in the case of Wolkite university community studied. The result of physicochemical properties of oil were investigated from sample selected randomly around Wolkite town and these are free fatty acid, peroxide value, smoking point and iodine value of recycled oils was higher than the recommended values. The strength of current evidence makes it reasonable to recommend complete avoidance of fried foods or at most infrequent to moderate fried food consumption within the context of an overall healthy dietary pattern around Wolkite town. Generally, the present study shows the recycled oil used were not as standards of FAO and also the people of fried food makers were not having awareness about the impacts of recycled oils.
VL  - 8
IS  - 5
ER  -

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