EFFECT OF SESAME OIL AND ITS UNSAPONIFIABLE MATERIALS ON REDUCTION OF ACRYLAMIDE IN FRIED POTATO SLICES

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

KESHAVARZ ZAHRA; NIAZMAND RAZIEH; ARIANFAR AKRAM

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Research and Innovation in Food Science and Technology Year:2018 | Volume:7 | Issue:1 Page(s): 1-12

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

1,089

Download:

Cites:

Information Journal Paper

Title

EFFECT OF SESAME OIL AND ITS UNSAPONIFIABLE MATERIALS ON REDUCTION OF ACRYLAMIDE IN FRIED POTATO SLICES

Author(s)

KESHAVARZ ZAHRA | NIAZMAND RAZIEH | ARIANFAR AKRAM | Issue Writer Certificate

Keywords

ACRYLAMIDEQ1

UNSAPONIFIABLE MATERIALQ1

OIL UPTAKEQ2

POTATOQ1

Abstract

Proper oil is one of the effective factors in the quality of fried products. The aim of this research is to reduce the ACRYLAMIDE level and OIL UPTAKE of fried POTATO slices via antioxidant properties of Sesame oil (1 and 2% w/w concentrations) and its UNSAPONIFIABLE MATERIALs (0.02, 0.04% w/w concentration) in 180oC. The data were analyzed by completely randomized design and the means were compared by Tukey test. The results showed that increasing the Sesame oil and its UNSAPONIFIABLE MATERIALs addition resulted in decreasing OIL UPTAKE and ACRYLAMIDE level. The lowest ACRYLAMIDE amount is associated with fried POTATO slices produced by frying oil with 0.04% UNSAPONIFIABLE MATERIALs. In the mentioned sample the amount of ACRYLAMIDE was 61% reduced (P<0.05). The highest humidity and lowest OIL UPTAKE were also related to the mentioned sample with 30.8% humidity increase and 45.9% decrease in oil absorption in comparison with the control sample (P<0.05).

Cites

No record.

References

No record.

Cite

APA: Copy

KESHAVARZ, ZAHRA, NIAZMAND, RAZIEH, & ARIANFAR, AKRAM. (2018). EFFECT OF SESAME OIL AND ITS UNSAPONIFIABLE MATERIALS ON REDUCTION OF ACRYLAMIDE IN FRIED POTATO SLICES. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 7(1 ), 1-12. SID. https://sid.ir/paper/233938/en

Vancouver: Copy

KESHAVARZ ZAHRA, NIAZMAND RAZIEH, ARIANFAR AKRAM. EFFECT OF SESAME OIL AND ITS UNSAPONIFIABLE MATERIALS ON REDUCTION OF ACRYLAMIDE IN FRIED POTATO SLICES. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2018;7(1 ):1-12. Available from: https://sid.ir/paper/233938/en

IEEE: Copy

ZAHRA KESHAVARZ, RAZIEH NIAZMAND, and AKRAM ARIANFAR, “EFFECT OF SESAME OIL AND ITS UNSAPONIFIABLE MATERIALS ON REDUCTION OF ACRYLAMIDE IN FRIED POTATO SLICES,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 7, no. 1 , pp. 1–12, 2018, [Online]. Available: https://sid.ir/paper/233938/en

Related Journal Papers