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Effect of microwave frying on the physicochemical properties of palm olein and French fries


Citation

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

Abstract

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.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1002/aocs.12874
Publisher: John Wiley and Sons Inc
Keywords: Deep fat frying; French fries; Frying oils; Microwave frying; Oxidative stability; Palm olein
Depositing User: Mohamad Jefri Mohamed Fauzi
Date Deposited: 28 Jul 2025 03:18
Last Modified: 28 Jul 2025 03:18
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1002/aocs.12874
URI: http://psasir.upm.edu.my/id/eprint/118862
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