Introducing wild almond oil as a healthier alternative for frying purposes
نویسندگان
1 Department of Food Science, Engineering, and Technology, University of Tehran, Karaj, Iran, 31587‑77871
2 Department of Food Science, Engineering, and Technology, University of Tehran, Karaj, Iran, 31587‑77871
3 Department of Food Science, Engineering, and Technology, University of Tehran, Karaj, Iran, 31587‑77871
doi
10.22059/jfabe.2024.377689.1177چکیده
Wild almond (Amygdalus scoparia) is an underutilized source of oil with potential for use in many food applications. In the current study, the applicability of this oil was investigated as a frying medium for par-fried potatoes. Free fatty acid (FFA) content, peroxide value (PV), p-anisidine value (PAV), conjugated diene (CD) content, and total polar (TP) compounds of the oil were monitored over a 16-h deep-fat frying process. FFA level changed from 0.04 to 0.21%, PV from 1.0 to 3.5 meq O2/kg oil, PAV from 3.0 to 35.3%, CD content from 0 to 26 mmol/L, and TP contents from 2.0 to 22.0%. However, none of these quality parameters exceeded their required standard levels for frying oil. Overall, wild almond oil showed great potential to be used as a frying oil. Further studies are needed to fully discover such potential under different conditions applied for the various fried products.
