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Vacuum and atmospheric deep-frying were employed to obtain blackberry-based snacks using unripe papaya as matrix. Papaya slices were osmotically impregnated with blackberry juice and fried between 126°C and 154°C at atmospheric pressure and between 110°C and 127°C under vacuum conditions. A response surface methodology (RSM) was used to define which responses (water activity, moisture and oil content, L*, C*, H*, hardness and degree of liking (DOL)) were significantly related to frying parameters (time and temperature). Then a principal component analysis (PCA) was applied to choose which ones related to DOL. PCA demonstrated that hardness and hue were the main drivers of liking for atmospheric frying, while for vacuum frying they were color and oil content. A second RSM was calculated to choose optimal processing conditions. Optimum conditions were 6 min at 117°C in vacuum frying and 6 min at 130°C and 3 min at 150°C in atmospheric pressure.

This study was performed to examine the effects of different cooking methods (frying, steaming, oven cooking, and microwave cooking) on proximate chemical composition, mineral contents, and fatty acids profiles of red mullet (Mullus barbatus) fillets. The frying process caused a significant increase in fat content (from 13.37±0.04 to 34.44±0.20 g/100 g d.w.) and reduced the proportion of the palmitic acid of 50.73% and saturated fatty acids of 56.9%. While, the proportion of polyunsaturated fatty acids (PUFA) increased from 4.04% of total fatty acids for raw fillet to 49.17% of total fatty acids for fried fillets. The steamed, oven-cooked, and microwave-cooked fillets showed the best proportion of fat content, PUFA, and ω-6/ω-3 ratio as compared with fried red mullet fillets. Na, Mg, and Zn contents of cooked fish fillets significantly decreased.

Granule size, amylose content, thermal properties of seven starches and pasting properties of batter were investigated. Simultaneously, influences of starch on oil content, texture, and color of crusts were explored by using a deep-fat-fried model. Subsequently, various correlations between physicochemical properties and edible quality of crusts were analyzed. Results showed that mung bean starch could provide the much harder and more fragile product with the highest b* value of color and also gave the lowest oil content. Amylose content was positively correlated to peak force and gradient of crusts (r = 0.931 and 0.844, respectively, p < 0.05). While, it was negatively correlated to oil content and L* value (r = −0.769 and −0.827, respectively, p < 0.05). The average size of starch was positively correlated to peak force and distance (r = 0.766 and 0.823, respectively, p < 0.05). Final viscosity was correlated negatively to oil content (r = −0.757, p < 0.05). Setback viscosity was positively correlated to peak force (r = 0.865, p < 0.05).

Fatty acid content of raw and cooked zander (Sander lucioperca) was studied. Special attention was paid to long-chain polyunsaturated fatty acids: eicosapentaenoic, 20:5 n-3 (EPA) and docosahexaenoic, 22:6 n-3 (DHA), and also to the n-6/n-3 ratio, which are regarded as indicators of nutritive value. As found, the heat treatments, boiling, stewing and frying, including those in a convection steam oven (CSO), did not significantly decrease the content of EPA and DHA in the products. Boiling and stewing appeared to give products of a higher nutritive value, regarding the above indicators, than frying and cake preparation. Frying of zander in CSO was found to be more beneficial for nutrition compared to pan-frying. The cooked zander had higher EPA and DHA contents than many other popular food fish species, and also had a high nutritive value due to the low n-6/n-3 ratio when boiled and stewed.

El consumo cada vez más creciente de pasabocas ha estimulado la búsqueda de procesos para mejorar su calidad. En este estudio se evaluó el comportamiento de los parámetros de calidad de un pasabocas frito hecho con mango (Manguifera indica L.), utilizando vacío sobre una pasta elaborada con ese fruto. El proceso de fritura se realizó aplicando diferentes presiones de vacío (0.4, 0.5, 0.6 bar), temperaturas (100, 110 y 120 °C) y tiempos (30, 45, 60, 75 y 90 seg). Los resultados mostraron que el vacío mejora las características de calidad del producto ya que los contenidos de grasa y humedad fueron muy bajos, la actividad de agua fue menor, la textura fue adecuada para las exigencias del mercado y el color presentó cambios muy pequeños en relación con los de la pasta. El mejor tratamiento fue 0.5 bar de presión, 110 °C de temperatura y 90 seg de inmersión.The latest trends in consumption of snacks, have led to the search for processes that enhance the quality of snack. The aim of this study was to observe the behavior of quality parameters of a fried snack made from mango (Manguifera indica L.), using vacuum on a base of mango pulp and starch, in their preparation. The frying process was carried out using different vacuum pressures (0.4, 0.5, 0.6 bar), temperatures (100, 110 and 120 °C) and times (30, 45, 60, 75 and 90s.) The results showed that the vacuum improves the quality characteristics of the snacks, finding a fat and very low humidity contents, lower water activity, and texture, according to market products and a small color variation with respect to paste color. The best treatment was to 0.5 bar, 110 °C y 90s of immersion time.

Batters were subjected to high hydrostatic pressure (HHP) treatment at 150, 300, or 450 MPa for 10 min. Effects of HHP on characteristics of batters and crusts from deep-fat-fried battered (DFFB) pork slices were evaluated. An increase in peak viscosity, trough viscosity, and final viscosity, and a decrease in breakdown viscosity in comparison with untreated batters was observed. A decrease in gelatinization temperatures and enthalpy upon HHP was obtained. HHP altered starch granules' shape and changed their surface appearance of batters. The crust moisture content showed a steady increase along with the increase of pressure, while oil content decreased significantly. Additionally, HHP changed the crispness profile of crusts with increases in the maximum peak force and the slope of force-time curves. Based on the decrease of oil content and increase of crispness, HHP could be an alternative technique to improve the edible quality of DFFB food.

El consumo cada vez más creciente de pasabocas ha estimulado la búsqueda de procesos para mejorar su calidad. En este estudio se evaluó el comportamiento de los parámetros de calidad de un pasabocas frito hecho con mango (Manguifera indica L.), utilizando vacío sobre una pasta elaborada con ese fruto. El proceso de fritura se realizó aplicando diferentes presiones de vacío (0.4, 0.5, 0.6 bar), temperaturas (100, 110 y 120 °C) y tiempos (30, 45, 60, 75 y 90 seg). Los resultados mostraron que el vacío mejora las características de calidad del producto ya que los contenidos de grasa y humedad fueron muy bajos, la actividad de agua fue menor, la textura fue adecuada para las exigencias del mercado y el color presentó cambios muy pequeños en relación con los de la pasta. El mejor tratamiento fue 0.5 bar de presión, 110 °C de temperatura y 90 seg de inmersión.

The levels of 3-chloropropane-1,2-diol (3-CPD) and fatty acid esters in raw potatoes, potato flakes, instant mashed potatoes, 2 potato dumplings, 32 French fries, and 61 potato crisps are reported. In a majority of the samples, free 3-CPD amount was under the limit of detection (less than 3 microg/kg) or under the limit of quantification (less than 9 microg/kg). Higher concentrations of free 3-CPD were found in potato flakes (37 microg/kg) and seven samples of potato crisps (10.4-46.2 microg/kg). Low concentrations of bound 3-CPD were present in raw potatoes (2 microg/kg), potato flakes (18 microg/kg), mashed potatoes (38 microg/kg) and potato dumplings (10-13 microg/kg). Higher levels of bound 3-CPD occurred in fried potato products. The amount of bound 3-CPD in pre-fried French fries was 27-64 microg/kg, in fried French fries its content was 100-258 microg/kg. In potato crisps, the bound 3-CPD amount was 98-2,201 microg/kg. A striking difference was observed between the levels of bound 3-CPD in crisps fried in rapeseed oil and in fractionated palm oil (palmolein). For that reason, the changes were studied of the bound 3-CPD levels in palm oil after heating and in blends of rapeseed and palm oil during frying. It was proven that the frying oils absorbed into the fried potato products represent the main source of bound 3-CPD.

The ability of phenolic acids (ferulic, gallic, protocatechuic, and sinapic; 600 mg/kg) to protect naturally present alpha-tocopherol was tested during the heating of sunflower oil on a hot plate set at 120, 150, 180, 210, or 240 deg C, and during the heating of rapeseed, olive and soybean oils on a hot plate set at 180 deg C. In all the studied conditions, alpha-tocopherol was significantly protected only by gallic acid. This phenolic acid prolonged the half-life of alpha-tocopherol (calculated as the time needed for the alpha-tocopherol content to decrease to 50% of the original value) typically two- to four-fold. Hence the ability of phenolic acids to protect alpha-tocopherol in bulk oils does not markedly depend on the experimental conditions as is seen in antioxidant activity, i.e. in the ability of antioxidants to protect fatty acids.

The ability of phenolic acids (gallic, gentisic, protocatechuic, syringic, vanillic, ferulic, caffeic, and sinapic; 600 mg/kg) to protect alpha-tocopherol was tested during the heating of sunflower oil on a hot plate set at 180 deg C and was compared with the ability of these phenolic acids to slow down the formation of polymerised triacylglycerols (TAG) in the same conditions. The half-life of alpha-tocopherol (calculated as the time needed for the alpha-tocopherol content to decrease to 50% of the original value) was extended significantly by gentisic, caffeic, and gallic acids (from 1.16 h to 1.77 h, 1.78 h, and 2.26 h, respectively), while the formation of polymerised TAG was slightly suppressed only by gallic acid.