Frying Oil Quality Improvement and Control of Acrylamide Formation Using Whole Plant Extracts From Renealmia Battenbergiana

Thumbnail Image
Journal Title
Journal ISSN
Volume Title
The study was conducted to improve upon the quality of frying oil by extending the frying life and control acrylamide formation using optimized Renealmia battenbergiana extract incorporated refined bleached deodorized (RBD) palm olein. A 3 × 3 full factorial design comprising of three treatment factors (extracting temperature, time and extract-oil concentration) varied at three levels respectively (25°C, 45°C, 65°C; 0.5 h, 1.0 h, 1.5 h; and 1% , 3%, 5%) was used. The optimized incorporation condition was consequently found to be 1 % extract-oil concentration at 25 °C under agitation contact time of 0.5 h. The frying quality of the optimized Renealmia battenbergiana incorporated oil compared to the native oil (N oil) and citrate treated oil (CT oil) was also evaluated. The physicochemical parameters measured were % free fatty acid (%FFA), peroxide value (PV), iodine value (IV) and acrylamide content. All frying quality parameters were found to be significant (p<0.05) with respect to the type of frying oil and the frying cycles. Renealmia battenbergiana incorporated oil effectively retarded the formation of acrylamide in fried yam slices by 14.99% compared to the native untreated oil. The native oil was found to be unfit for frying after cycle 2 whiles both Renealmia battenbergiana incorporated oil and citrate treated oil were fit for frying after cycle 3 of repeated frying based on the quality parameters measured. The overall sensory analysis proved that for all cycles, citrate treated (CT) oil gave the most desirable fried products, followed by the Renealmia battenbergiana incorporated oil.
A Thesis submitted to the Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology in partial fulfillment of the requirements for the degree of Master of Philosophy,