In this paper, the effects of frying time, white egg (0%, 5% and 10% w/w) and chitosan (0%, 0.5% and 1.5% w/w) addition to the batter formulation on the quality of simulated crispy deep-fried Kurdish cheese nugget cru...In this paper, the effects of frying time, white egg (0%, 5% and 10% w/w) and chitosan (0%, 0.5% and 1.5% w/w) addition to the batter formulation on the quality of simulated crispy deep-fried Kurdish cheese nugget crusts was studied by using a deep-fried crust model. Moisture content, oil content, color and hardness of the samples were determined. Crust models were fried at 190℃ for 60, 120 and 180 s. Batter formulations and frying time significantly (p < 0.01) affected moisture, oil content, color and hardness of Crust models. Batter formulation contain 10% white egg was found to be an effective ingredient in decreasing oil content of Crust models. The mean moisture and fat content of Crust models formed with batter contained 10% white egg, fried at 190℃, for 180s were 6.207 ± 0.447 and 5.649 ± 0.394. Batters containing 5% white egg and 1.5% chitosan showed the lowest moisture content and the highest oil content among all the formulations. Crust models containing combination of white egg and chitosan were the darkest. Hardness of samples containing chitosan were the highest, specially for ch1.5 The mean hardness in 60, 120 and 180s of frying in this formulation were 21.518 ± 0.481, 36.871 ± 1.758 and 49.563 ± 1.847 respectively.展开更多
Based on sensory evaluation,physicochemical indexes,and deep learning,a visual grading standard and intelligent recognition model for the cooking doneness of fried golden pompano(Trachinotus ovatus)were constructed.Ac...Based on sensory evaluation,physicochemical indexes,and deep learning,a visual grading standard and intelligent recognition model for the cooking doneness of fried golden pompano(Trachinotus ovatus)were constructed.According to the cluster analysis of sensory evaluation and physicochemical quality of fish with different frying times(0–1320 s),the fish could be classified into four levels(raw,medium rare,fully cooked,and overcooked).The correlation analysis highlighted a significant positive relationship between the level of doneness in cooking and the accompanying visual changes observed(a*and b*)(r=0.93 and 0.92,respectively),thus a visual database was established.VGGNet-19,ResNet-50,and DenseNet-121 visual learning models were introduced for cooking doneness recognition,with accuracies of 83.53%,86.75%,and 90.00%,respectively.By fine-tuning DenseNet-121,GP-Net was constructed with an accuracy improvement of nearly 6%.Overall,GP-Net could achieve real-time and rapid recognition of the cooking doneness of fried fish,promoting the industrial production of prepared fish dishes.展开更多
A study was carried out to examine the quality parameters of commercially available popular deep-fried snack-Mu- rukku. Eight samples (four spicy and four salty) of most commonly consumed deep-fried snacks in India, v...A study was carried out to examine the quality parameters of commercially available popular deep-fried snack-Mu- rukku. Eight samples (four spicy and four salty) of most commonly consumed deep-fried snacks in India, viz., murukku (an extruded strands-like product made from the mixture of rice flour and black gram dhal flour) were analyzed for moisture, oil content, CIE instrumental color (L*a*b*), instrumental texture measurement (breaking strength of murukku strands), aroma finger printing by electronic nose and sensory quality. Quantitative descriptive analysis (QDA) and results showed that sample ‘A’ had highest acceptance and sample D lowest acceptance scores. The results indicated that significant variations were observed in moisture content (2.21 - 3.35%), oil content (30.10 - 34.61%) and textural parameters. Electronic nose technique was found useful in fingerprinting the aroma pattern of market samples in a short time. Descriptive sensory profiling coupled with principal component analysis showed the interrelationship among and between sensory, instrumental, chemical parameters.展开更多
There are a lot of fried food recipes that contain vegetables as a main ingredient. One of the most famous fried vegetables in the Middle East is Falafel. Falafel is a traditional Egyptian and Middle Eastern food with...There are a lot of fried food recipes that contain vegetables as a main ingredient. One of the most famous fried vegetables in the Middle East is Falafel. Falafel is a traditional Egyptian and Middle Eastern food with deferent names from country to another, for examples it is called Falafel in Iraq and Levant, and it is called Ta’amiya in Egypt. Falafel is a vegetarian recipe which reflects its nutritious value. In this article, we are going to refer to the definition of Falafel and its origin to show that Falafel is a global dish. In addition, the ingredients of Falafel are going to be mentioned. Finally, the benefits of Falafel are going to be explained to show how Falafel is considered as a nutritious meal. This study has discovered that Falafel is one of the healthy vegetarian meals due to its ingredients which are full of vitamins and also considered as a very rich source of dietary fiber.展开更多
Objective:The frequent consumption of deep-fried foods has been linked to high risk of certain non-communicable diseases.As a consequence,the safety of deep-fried oil(DFO)ingested with fried foods has been called into...Objective:The frequent consumption of deep-fried foods has been linked to high risk of certain non-communicable diseases.As a consequence,the safety of deep-fried oil(DFO)ingested with fried foods has been called into question.This study therefore evaluated the effects of DFO from palm kernel on serum 4-hydroxynonenal protein adduct formation,De Ritis ratio(DRR),liver histology and atherogenicity in Wistar rats and the role of vitamin C intervention.Methods:Deep-fried oil samples were characterized for total antioxidant capacity(TAC),degradation and metal contamination levels and compared against counterpart unused frying oil(UFO).In the animal experiment,both oil samples,sourced from commercial cooks,were orally administered,for 13 weeks,to sixty-two rats randomly divided into six test groups of two exposure levels alongside vitamin C control.After exposure,serum liver enzyme activities and lipoproteins levels were determined using colorimetric methods,while protein adducts levels were determined using enzyme-linked immunosorbent assay(ELISA).Histopathological examinations of liver tissues were also performed.Results:DFO had significantly lower(P=0.021)TAC,significantly higher(P=0.024)volatile acid and Pb concentrations compared to UFO.Exposure to DFO significantly increased(P<0.01)serum protein adduct formation,the De Ritis ratio and caused cytoplasmic vacuolation and pigment deposit on liver tissues compared to the control.Additionally,DFO exposures had an initial negative body weight gain rate that increased at the end of the study.Conclusion:However,co-administration of vitamin C significantly reduced(P<0.05)the De Ritis ratio and reduced the serum protein adducts levels by at least 15%.Concomitant intake of vitamin C and DFO can mitigate probable adverse effects.展开更多
In this study, new nano spherical graphene modified with LDH(Layered Double Hydroxide) was prepared and used to remove As(Ⅲ) ion from aqueous solutions. At first, graphene oxide was synthesized from graphite using a ...In this study, new nano spherical graphene modified with LDH(Layered Double Hydroxide) was prepared and used to remove As(Ⅲ) ion from aqueous solutions. At first, graphene oxide was synthesized from graphite using a well-known Hammer method. The obtained graphene oxide solution was sprayed in octanol solution under different temperatures and sprayed speed as influenced variables. The structure and physical characterization of synthesized spherical graphene oxide were determined by various techniques,including FT-IR, N_(2) adsorption–desorption, SEM, TEM, and EDX. In the next step, the hydrothermal method was applied to deposition LDH on the spherical graphene oxide. The synthesized spherical graphene modified by LDH was used to remove As(Ⅲ) as a toxic heavy metal ion. The effect of influenced variables including p H, contact time, amount of sorbent, and type eluent studied and the optimum values were as 8, 30, 50, and HCl(0.5 mol·L^(-1)), respectively. After optimization, the studied sorbent was shown a high adsorption capacity(149.3 mg·g^(-1)). The adsorption mechanism and kinetic models exhibited good agreement with the Langmuir isotherm and pseudo-second-order trends, respectively. Besides, the synthesized product was tested for seven times without significant loss in its sorption efficiency.展开更多
Plantains （Musa paradisiaca L.） are a major food staple in West Africa and are cooked in various forms. The objective of this work was to evaluate the frying characteristics of plantains at different stages of ripen...Plantains （Musa paradisiaca L.） are a major food staple in West Africa and are cooked in various forms. The objective of this work was to evaluate the frying characteristics of plantains at different stages of ripening. The plantains used in the study were at the unripe stage through four different ripening stages. The samples were peeled and sliced into 2 mm thickness and blanched in hot water at 70 ℃ for 3 min. The slices were then deep flied in canola oil at 180 ℃. The result showed that ripening stage significantly affected moisture loss and fat absorption profiles of the plantain chips. Fully ripened plantain absorbed up to 34% （db） oil during 4 min frying, much higher than unripe plantain. The oil uptake and moisture loss during frying of the plantain chip samples were modelled using 1st order kinetics. The kinetic parameters including rates of moisture loss and oil uptake varied according to the different stages of ripening. Ripening had a significant effect on the colour lightness （L） of the chips. Similarly, the redness （a）, the yellowness （b） and textural characteristics were significantly affected by ripening stage.展开更多
The epoxy triglycerides generated by oxidation,cyclization,and free radical chain reaction of unsaturated dietary oils during deep-frying are demonstrated to have cytotoxicity and can induce lipid metabolism related d...The epoxy triglycerides generated by oxidation,cyclization,and free radical chain reaction of unsaturated dietary oils during deep-frying are demonstrated to have cytotoxicity and can induce lipid metabolism related diseases.Metabolic diseases are usually characterized by metabolic abnormalities in different tissues,however,the relationship between changes in intratissue coordination and communication induced by epoxy triglycerides and specific pathogenic mechanisms remains largely unknown.We conducted lipid metabolomics analysis across six different tissues in C57BL/6J mice,including the medial prefrontal cortex,interscapular brown adipose tissue,epididymal white adipose tissue,liver,intestine,and heart.Normal diet intake demonstrated a high degree of association between lipid metabolites,indicative of cross-communication and cooperation among various tissues and organs,while,a global correlation that was disrupted and restructured by epoxy triglycerides intake.Examination of blood samples revealed that epoxy triglycerides enhanced bacterial translocation from the gut to the systemic circulation,consequently stimulating the TLR4/CD36/NF-κB pathway.In summary,this study found that epoxy triglyceride upsets the comprehensive coordination and information exchange of lipid metabolism,providing a fresh perspective for future research on the systemic metabolic network and identifying metabolic disease markers and associated mechanisms induced by deep-frying oil.展开更多
文摘In this paper, the effects of frying time, white egg (0%, 5% and 10% w/w) and chitosan (0%, 0.5% and 1.5% w/w) addition to the batter formulation on the quality of simulated crispy deep-fried Kurdish cheese nugget crusts was studied by using a deep-fried crust model. Moisture content, oil content, color and hardness of the samples were determined. Crust models were fried at 190℃ for 60, 120 and 180 s. Batter formulations and frying time significantly (p < 0.01) affected moisture, oil content, color and hardness of Crust models. Batter formulation contain 10% white egg was found to be an effective ingredient in decreasing oil content of Crust models. The mean moisture and fat content of Crust models formed with batter contained 10% white egg, fried at 190℃, for 180s were 6.207 ± 0.447 and 5.649 ± 0.394. Batters containing 5% white egg and 1.5% chitosan showed the lowest moisture content and the highest oil content among all the formulations. Crust models containing combination of white egg and chitosan were the darkest. Hardness of samples containing chitosan were the highest, specially for ch1.5 The mean hardness in 60, 120 and 180s of frying in this formulation were 21.518 ± 0.481, 36.871 ± 1.758 and 49.563 ± 1.847 respectively.
基金supported by Special Fund for Scientific and Technological Innovation Strategy of Guangdong Province[grant number:2022A05036]Youth Fund of the National Natural Science Foundation of China[grant number:32302165]the Guangdong Basic and Applied Basic Research Foundation[grant number:2024A1515010217].
文摘Based on sensory evaluation,physicochemical indexes,and deep learning,a visual grading standard and intelligent recognition model for the cooking doneness of fried golden pompano(Trachinotus ovatus)were constructed.According to the cluster analysis of sensory evaluation and physicochemical quality of fish with different frying times(0–1320 s),the fish could be classified into four levels(raw,medium rare,fully cooked,and overcooked).The correlation analysis highlighted a significant positive relationship between the level of doneness in cooking and the accompanying visual changes observed(a*and b*)(r=0.93 and 0.92,respectively),thus a visual database was established.VGGNet-19,ResNet-50,and DenseNet-121 visual learning models were introduced for cooking doneness recognition,with accuracies of 83.53%,86.75%,and 90.00%,respectively.By fine-tuning DenseNet-121,GP-Net was constructed with an accuracy improvement of nearly 6%.Overall,GP-Net could achieve real-time and rapid recognition of the cooking doneness of fried fish,promoting the industrial production of prepared fish dishes.
文摘A study was carried out to examine the quality parameters of commercially available popular deep-fried snack-Mu- rukku. Eight samples (four spicy and four salty) of most commonly consumed deep-fried snacks in India, viz., murukku (an extruded strands-like product made from the mixture of rice flour and black gram dhal flour) were analyzed for moisture, oil content, CIE instrumental color (L*a*b*), instrumental texture measurement (breaking strength of murukku strands), aroma finger printing by electronic nose and sensory quality. Quantitative descriptive analysis (QDA) and results showed that sample ‘A’ had highest acceptance and sample D lowest acceptance scores. The results indicated that significant variations were observed in moisture content (2.21 - 3.35%), oil content (30.10 - 34.61%) and textural parameters. Electronic nose technique was found useful in fingerprinting the aroma pattern of market samples in a short time. Descriptive sensory profiling coupled with principal component analysis showed the interrelationship among and between sensory, instrumental, chemical parameters.
文摘There are a lot of fried food recipes that contain vegetables as a main ingredient. One of the most famous fried vegetables in the Middle East is Falafel. Falafel is a traditional Egyptian and Middle Eastern food with deferent names from country to another, for examples it is called Falafel in Iraq and Levant, and it is called Ta’amiya in Egypt. Falafel is a vegetarian recipe which reflects its nutritious value. In this article, we are going to refer to the definition of Falafel and its origin to show that Falafel is a global dish. In addition, the ingredients of Falafel are going to be mentioned. Finally, the benefits of Falafel are going to be explained to show how Falafel is considered as a nutritious meal. This study has discovered that Falafel is one of the healthy vegetarian meals due to its ingredients which are full of vitamins and also considered as a very rich source of dietary fiber.
文摘Objective:The frequent consumption of deep-fried foods has been linked to high risk of certain non-communicable diseases.As a consequence,the safety of deep-fried oil(DFO)ingested with fried foods has been called into question.This study therefore evaluated the effects of DFO from palm kernel on serum 4-hydroxynonenal protein adduct formation,De Ritis ratio(DRR),liver histology and atherogenicity in Wistar rats and the role of vitamin C intervention.Methods:Deep-fried oil samples were characterized for total antioxidant capacity(TAC),degradation and metal contamination levels and compared against counterpart unused frying oil(UFO).In the animal experiment,both oil samples,sourced from commercial cooks,were orally administered,for 13 weeks,to sixty-two rats randomly divided into six test groups of two exposure levels alongside vitamin C control.After exposure,serum liver enzyme activities and lipoproteins levels were determined using colorimetric methods,while protein adducts levels were determined using enzyme-linked immunosorbent assay(ELISA).Histopathological examinations of liver tissues were also performed.Results:DFO had significantly lower(P=0.021)TAC,significantly higher(P=0.024)volatile acid and Pb concentrations compared to UFO.Exposure to DFO significantly increased(P<0.01)serum protein adduct formation,the De Ritis ratio and caused cytoplasmic vacuolation and pigment deposit on liver tissues compared to the control.Additionally,DFO exposures had an initial negative body weight gain rate that increased at the end of the study.Conclusion:However,co-administration of vitamin C significantly reduced(P<0.05)the De Ritis ratio and reduced the serum protein adducts levels by at least 15%.Concomitant intake of vitamin C and DFO can mitigate probable adverse effects.
文摘In this study, new nano spherical graphene modified with LDH(Layered Double Hydroxide) was prepared and used to remove As(Ⅲ) ion from aqueous solutions. At first, graphene oxide was synthesized from graphite using a well-known Hammer method. The obtained graphene oxide solution was sprayed in octanol solution under different temperatures and sprayed speed as influenced variables. The structure and physical characterization of synthesized spherical graphene oxide were determined by various techniques,including FT-IR, N_(2) adsorption–desorption, SEM, TEM, and EDX. In the next step, the hydrothermal method was applied to deposition LDH on the spherical graphene oxide. The synthesized spherical graphene modified by LDH was used to remove As(Ⅲ) as a toxic heavy metal ion. The effect of influenced variables including p H, contact time, amount of sorbent, and type eluent studied and the optimum values were as 8, 30, 50, and HCl(0.5 mol·L^(-1)), respectively. After optimization, the studied sorbent was shown a high adsorption capacity(149.3 mg·g^(-1)). The adsorption mechanism and kinetic models exhibited good agreement with the Langmuir isotherm and pseudo-second-order trends, respectively. Besides, the synthesized product was tested for seven times without significant loss in its sorption efficiency.
文摘Plantains （Musa paradisiaca L.） are a major food staple in West Africa and are cooked in various forms. The objective of this work was to evaluate the frying characteristics of plantains at different stages of ripening. The plantains used in the study were at the unripe stage through four different ripening stages. The samples were peeled and sliced into 2 mm thickness and blanched in hot water at 70 ℃ for 3 min. The slices were then deep flied in canola oil at 180 ℃. The result showed that ripening stage significantly affected moisture loss and fat absorption profiles of the plantain chips. Fully ripened plantain absorbed up to 34% （db） oil during 4 min frying, much higher than unripe plantain. The oil uptake and moisture loss during frying of the plantain chip samples were modelled using 1st order kinetics. The kinetic parameters including rates of moisture loss and oil uptake varied according to the different stages of ripening. Ripening had a significant effect on the colour lightness （L） of the chips. Similarly, the redness （a）, the yellowness （b） and textural characteristics were significantly affected by ripening stage.
基金financially supported by the National Key R&D Program of China(2021YFD2100300)Natural Science Foundation of China(32172136)+1 种基金Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,Jiangnan University,the China Postdoctoral Science Foundation(2023MD744172)Heilongjiang Post-doctoral Science Foundation(LBH-Z23083).
文摘The epoxy triglycerides generated by oxidation,cyclization,and free radical chain reaction of unsaturated dietary oils during deep-frying are demonstrated to have cytotoxicity and can induce lipid metabolism related diseases.Metabolic diseases are usually characterized by metabolic abnormalities in different tissues,however,the relationship between changes in intratissue coordination and communication induced by epoxy triglycerides and specific pathogenic mechanisms remains largely unknown.We conducted lipid metabolomics analysis across six different tissues in C57BL/6J mice,including the medial prefrontal cortex,interscapular brown adipose tissue,epididymal white adipose tissue,liver,intestine,and heart.Normal diet intake demonstrated a high degree of association between lipid metabolites,indicative of cross-communication and cooperation among various tissues and organs,while,a global correlation that was disrupted and restructured by epoxy triglycerides intake.Examination of blood samples revealed that epoxy triglycerides enhanced bacterial translocation from the gut to the systemic circulation,consequently stimulating the TLR4/CD36/NF-κB pathway.In summary,this study found that epoxy triglyceride upsets the comprehensive coordination and information exchange of lipid metabolism,providing a fresh perspective for future research on the systemic metabolic network and identifying metabolic disease markers and associated mechanisms induced by deep-frying oil.
