Effect of microwave frying on the physicochemical properties of palm olein and French fries
This study aimed to evaluate the effect of microwave power and duration on French fries using palm olein. The deep-fat frying was served as a control. The microwave frying of French fries was conducted at low (100 W), medium (600 W), and high (1000 W) for 1, 3, and 5 min. The physicochemical propert...
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| Format: | Article |
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John Wiley and Sons Inc
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/118862/ |
| _version_ | 1848867807715917824 |
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| author | How, Yu Hsuan Nyam, Kar Lin Lee, Xian Wei Akanda, Md Jahurul Haque Tan, Chin Ping |
| author_facet | How, Yu Hsuan Nyam, Kar Lin Lee, Xian Wei Akanda, Md Jahurul Haque Tan, Chin Ping |
| author_sort | How, Yu Hsuan |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This study aimed to evaluate the effect of microwave power and duration on French fries using palm olein. The deep-fat frying was served as a control. The microwave frying of French fries was conducted at low (100 W), medium (600 W), and high (1000 W) for 1, 3, and 5 min. The physicochemical properties of French fries and the quality of palm olein were analyzed. The French fries microwaved at 600 W for 3 min showed comparable hardness (300 g), cohesiveness (0.76), springiness (3.5 mm), adhesion (0.3 mJ), and water activity (0.88 Aw) to deep-fat frying. The palm olein demonstrated lower peroxide and para-anisidine values in microwave frying; while deep-fat frying had lower total polar compounds in frying oil and lower oil content in oil extracted from French fries. Nevertheless, the high oxidation stability in terms of peroxide and para-anisidine value in frying oil from microwave frying showed its potential as an alternative frying technique to deep-fat frying. |
| first_indexed | 2025-11-15T14:42:22Z |
| format | Article |
| id | upm-118862 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T14:42:22Z |
| publishDate | 2024 |
| publisher | John Wiley and Sons Inc |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1188622025-07-28T03:18:17Z http://psasir.upm.edu.my/id/eprint/118862/ Effect of microwave frying on the physicochemical properties of palm olein and French fries How, Yu Hsuan Nyam, Kar Lin Lee, Xian Wei Akanda, Md Jahurul Haque Tan, Chin Ping This study aimed to evaluate the effect of microwave power and duration on French fries using palm olein. The deep-fat frying was served as a control. The microwave frying of French fries was conducted at low (100 W), medium (600 W), and high (1000 W) for 1, 3, and 5 min. The physicochemical properties of French fries and the quality of palm olein were analyzed. The French fries microwaved at 600 W for 3 min showed comparable hardness (300 g), cohesiveness (0.76), springiness (3.5 mm), adhesion (0.3 mJ), and water activity (0.88 Aw) to deep-fat frying. The palm olein demonstrated lower peroxide and para-anisidine values in microwave frying; while deep-fat frying had lower total polar compounds in frying oil and lower oil content in oil extracted from French fries. Nevertheless, the high oxidation stability in terms of peroxide and para-anisidine value in frying oil from microwave frying showed its potential as an alternative frying technique to deep-fat frying. John Wiley and Sons Inc 2024-06-23 Article PeerReviewed How, Yu Hsuan and Nyam, Kar Lin and Lee, Xian Wei and Akanda, Md Jahurul Haque and Tan, Chin Ping (2024) Effect of microwave frying on the physicochemical properties of palm olein and French fries. Journal of the American Oil Chemists' Society, 102 (1). pp. 151-160. ISSN 0003-021X; eISSN: 1558-9331 https://aocs.onlinelibrary.wiley.com/doi/10.1002/aocs.12874 10.1002/aocs.12874 |
| spellingShingle | How, Yu Hsuan Nyam, Kar Lin Lee, Xian Wei Akanda, Md Jahurul Haque Tan, Chin Ping Effect of microwave frying on the physicochemical properties of palm olein and French fries |
| title | Effect of microwave frying on the physicochemical properties of palm olein and French fries |
| title_full | Effect of microwave frying on the physicochemical properties of palm olein and French fries |
| title_fullStr | Effect of microwave frying on the physicochemical properties of palm olein and French fries |
| title_full_unstemmed | Effect of microwave frying on the physicochemical properties of palm olein and French fries |
| title_short | Effect of microwave frying on the physicochemical properties of palm olein and French fries |
| title_sort | effect of microwave frying on the physicochemical properties of palm olein and french fries |
| url | http://psasir.upm.edu.my/id/eprint/118862/ http://psasir.upm.edu.my/id/eprint/118862/ http://psasir.upm.edu.my/id/eprint/118862/ |