Deep or Air frying? A comparative study with different vegetable oils

Abstract A comparative study of deep‐frying and air‐frying was performed, using two commercial air‐frying equipment's and four common frying oils ‐ sunflower, soybean, canola, and olive oils. Fried potatoes were compared in terms of color, moisture, lipid composition and degradation indicators, tocopherols, total ascorbic acid, Β‐carotene, antioxidant activity, acrylamide, and sensory analysis.The results show that fried potatoes obtained by air‐frying processes presented an average of 70 % less fat, which leads to a reduction of 45 kcal per 100 g. Most chemical parameters were similar on both frying processes, including acrylamide content, or showed slightly better results with air‐frying process, namely ascorbic acid amounts. However, incorporated fat was more damaged in deep‐fried potatoes, with a significant increase on both p‐anisidine and polar compounds. Despite the less significant differences observed in the two air‐frying equipment's tested, lipid oxidation allowed their distinction, particularly p‐anisidine that was higher in Airfryer than Actifry, independently of the oil type.All tested oils behaved similarly, and were mainly responsible for potatoes enrichment in tocopherols, phenolics and Β‐carotene, but lower lipid oxidation was observed with olive oil. From the assessor's perspective, taste and odor qualities were more determinant for acceptability of fried potatoes than color.Practical applicationsAir‐frying has emerged in recent ...
Source: European Journal of Lipid Science and Technology - Category: Lipidology Authors: Tags: Research Article Source Type: research