The efficacy of beeswax in extending frying life of sunflower oil and storage stability of fried potato chips

Tajer A., ÖZDEMİR S.

JAOCS, Journal of the American Oil Chemists' Society, cilt.101, sa.4, ss.431-440, 2024 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 101 Sayı: 4
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1002/aocs.12777
  • Dergi Adı: JAOCS, Journal of the American Oil Chemists' Society
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, ABI/INFORM, Agricultural & Environmental Science Database, Analytical Abstracts, Applied Science & Technology Source, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Business Source Elite, Business Source Premier, CAB Abstracts, Chemical Abstracts Core, Chimica, Compendex, Computer & Applied Sciences, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Sayfa Sayıları: ss.431-440
  • Anahtar Kelimeler: beeswax, frying stability, oil uptake, oleogel, oxidative stability, potato chips
  • Atatürk Üniversitesi Adresli: Evet

Özet

This study was performed to investigate the impact of adding beeswax to sunflower oil on its frying life and the oxidative stability of the fried potato chips during storage. In this study, sunflower oil and its oleogels containing 2, 4, and 6/100 g(w/w) of beeswax were used in order to fry potato chips for 4 h each day for 4 days consecutively. Samples fried in sunflower oil absorbed the highest amount (37.0%) of oil compared to the lowest (32.9%) in 2% oleogel. The addition of beeswax did not negatively affect the color, texture, and sensory quality of potato chips. Based on the analysis of total polar components, changes in fatty acid composition, and p-anisidine evaluation, the findings of this study indicate that the utilization of beeswax-sunflower oil oleogel, particularly the 6% oleogel, may offer enhanced frying stability compared to sunflower oil. Moreover, chemical analyses of the potato chips stored for 30 days revealed that the control sample contained highest level of secondary oxidation products compared to the oleogels, indicating that fried potato chips in oleogels were more resistant to oxidation during storage. Therefore, beeswax can be considered as a natural preservative that improves the shelf life of fried potato chips as well as the frying stability of sunflower oil.